Flank Steak Pinwheels

Close-up of seasoned rolled flank steak pinwheel cooked to a golden brown.

4.96 from 21 votes

These flank steak pinwheels are stuffed with pesto, prosciutto, parmesan and spinach. They make a gourmet meal in both taste and appearance without a hassle.

Prep Time10

Cook Time20

Total Time30

Course: Main Dishes

Cuisine: American

Keyword: flank steak pinwheel recipe, flank steak pinwheels, stuffed flank steak pinwheels

Servings: servings

Author: Gina Matsoukas

Equipment

kitchen twine
large cast iron skillet 14" is ideal for this recipe

Ingredients

For the Flank Steak

1-2 tablespoons extra virgin olive oil
1 1/2 pounds flank steak pounded thin
salt and pepper
1/4 cup prepared pesto
1/4 pound thinly sliced prosciutto
1/3 cup grated parmesan
1 cup loosely packed baby spinach

Instructions

Preheat oven to 350°F.
Place the flank steak on a cutting board and pound thin with a meat tenderizer.
Season generously with salt and pepper.
Using a spatula, spread a thin layer of pesto evenly over the entire steak, leaving about 1/2 inch uncovered around the edges.
Layer the prosciutto slices on top in a slightly overlapping manner. Next, sprinkle the grated parmesan on top of the prosciutto and finally, the baby spinach on top of that.
Roll steak up and tie tightly with kitchen twine in about 6 spots across the length of the stuffed steak.
Slice into pinwheels. You should get about 6-8 slices depending on how thick you make them.
Heat a skillet with the olive oil over medium-high heat.
Once hot, brown the pinwheels for about 2 minutes on each side, working in batches if necessary to give yourself some room in the pan.
Place all the browned pinwheels into the cast iron skillet and transfer to the oven to bake for about 15 minutes or when cooked to your preference.
Remove steak from the skillet, transfer to a cutting board and let rest for about 5 minutes before slicing.

Notes

Nutrition