Flank Steak Pinwheels are the kind of dish that feels elegant enough for company but easy enough for a cozy weeknight at home. Thin slices of tender flank steak are rolled around a beautifully seasoned pork-and-veal filling, creating juicy, savory spirals that look impressive on the plate but come together with simple, approachable steps.
If you love hearty, comforting meals that don't require hours in the kitchen, you'll also enjoy our slow cooker flank steak.
Recipe Essentials
- 🥩 What It Is: Flank steak pinwheels rolled with a seasoned pork-and-veal filling and baked until tender and golden.
- 🧄 Flavor Profile: Savory, rich, and hearty with beautifully browned edges and classic steakhouse-style flavor.
- 🍽️ Best For: Easy weeknight dinners, holidays, or any occasion where you want an elegant dish without extra effort.
- 💡 Quick Tip: Chill the rolled steak before slicing. It keeps the pinwheels firm and helps them hold their shape in the oven.
- 🥶 Leftovers: Refrigerate up to 5 days or freeze up to 3 months; reheat in a 325°F oven until warmed through.
Summarize and Save This Content On
These pinwheels bake right on a sheet pan, making the whole process wonderfully hands-off. The flavors mingle as they roast - the seasoned meat, the tender beef, the golden edges - giving you a dish that tastes rich and satisfying without the stress of a complicated recipe. Serve them with potatoes, vegetables, or a crisp salad, and you've got a dinner that's equal parts easy and impressive.
Looking for another fast, flavor-packed idea? Try our flank steak stir fry next!
From Our Kitchen to Yours
I love recipes that feel a little fancy but take almost no effort, and these flank steak pinwheels fit that vibe perfectly. They're inexpensive, packed with savory flavor, and come together with just a few simple ingredients. Great for busy weeknights, yet impressive enough when I want something special on the table.
If you enjoy easy but delicious beef dishes, you'll also like my smoked flank steak recipe
- another simple way to turn a budget-friendly cut into something memorable.
Flank Steak Pinwheels Ingredients
- Beef flank steak: Flank steak works best for making pinwheels thanks to its thin, even shape. It rolls easily and stays tender as it bakes, giving you those pretty spirals and great flavor. If you love flank steak dishes with lots of flavor, try this ropa viejo in the slow cooker.
- Ground meat: The filling uses a mix of ground pork and ground veal, but you can also swap in ground sausage or lean ground beef. Use whichever combo you enjoy - they all bring rich, savory flavor to the pinwheels. For more dishes stuffed with ground meat, try these stuffed portobello mushroom burgers.
- Aromatics: A little onion and garlic go a long way here. They're optional, but they add depth and make the filling taste even more delicious.
See the recipe card below for the exact full ingredient list and quantities of each one.
Steak Filling Variations
- Italian-Style Pinwheels: Add Parmesan, basil, and a touch of Italian seasoning to the meat mixture for a classic, savory flavor.
- Spinach & Herb Filling: Mix finely chopped spinach, parsley, or basil into the ground meat for a fresher, greener profile.
- Ground Sausage Swap: Use mild or hot Italian sausage in place of the pork/veal blend for a bolder, more robust filling, just like in this Italian sausage pasta dish.
- Mushroom Boost: Add finely chopped sautéed mushrooms to the filling for extra moisture and umami.
- Cheese Lover's Version: Fold a small handful of shredded mozzarella or provolone into the filling for melty richness (if dairy fits your audience).
- Herb Butter Drizzle: Spoon a little garlic-herb butter over the pinwheels before baking to enhance browning and add richness. Serve each steak a slice of steak butter after cooking for added flavor!
How to Make Flank Steak Pinwheels
To get started making baked stuffed steak, trim any excess fat and sinew from your flank steak, and rinse and pat it dry with a paper towel.
When you're ready to bake, line a rimmed baking sheet with foil, place a rack on top, and lightly coat with cooking spray. Preheat the oven to broil, positioning one rack near the top and another a couple levels down so everything's set before the oven gets hot.
Step 1: Prep the Steak. Butterfly the flank steak by slicing it horizontally from the narrow side, stopping just before cutting all the way through. Open it like a book to create a roughly rectangular piece about ½ inch thick. Cover with plastic wrap and gently pound with a meat mallet until the thickness is even. Set aside.
Step 2: Mix the Ground Meat Filling. Combine the ground pork and veal, salt, pepper, garlic, and onion. Use your hands to mix together.
💡Tip: Butterflying helps create an even surface for rolling, but if your flank steak is already thin enough, you may only need to pound it lightly. Aim for roughly ½ inch thickness for consistent cooking and clean spirals.
Step 3: Get Ready to Roll. Form the ground pork mixture into a roll the same length as the flank steak and place it on the bottom ⅓ of the flank steak, from one end to the other.
Step 4: Roll It. Starting at the bottom end, roll your flank steak around the ground pork mixture as tightly as you can, while making sure the ground pork mixture keeps its log-like shape.
Step 5: Tie It. Tie the flank steak up around the flank seak snuggly, but not too tight. You want to keep it together, but you don't want it to squish out the sides. Tie a knot every 1 ½ - 2 inches, about the thickness you want for each piece. Cover and refrigerate until ready to bake. The longer you refrigerate, the easier your stuffed flank steak will be to slice.
Step 6: Slice It. Using a sharp serrated knife, saw (don't press your knife) the roll. Cut the slices so that every slice will have at least one string holding it together. You want each slice about the same size so they will all cook at the same rate.
Step 7: Prepare to Cook. Place your slices on the prepared baking sheet.
Step 8: Cook and Serve. Broil the pinwheels for 7-9 minutes, until the tops are nicely browned. Flip and broil the other side. Move the baking sheet to the lower rack, reduce the oven temperature to 350°F, and bake for 20-25 minutes, depending on slice size and filling. Cook until the internal temperature reaches 160°F. Cut away the strings and serve with your favorite potato side dishes.
Recipe Tips
- Trim before rolling: Remove any excess fat or sinew from the flank steak so it rolls more easily and cooks evenly. Pat it dry well as moisture makes the meat harder to brown.
- Don't overtighten the twine: Tie the butcher's twine snugly but not so tight that the filling squeezes out. You want the roll to hold its shape without forcing out the meat mixture.
- Tie at consistent intervals: Space the twine about 1½-2 inches apart, then slice between the ties using a sharp serrated knife for the cleanest cuts.
- Chill before slicing: Wrap the rolled steak in plastic wrap or parchment and refrigerate. A short chill firms it up and makes slicing smoother and more uniform.
- Prep your pan for easy cleanup: Line a rimmed baking sheet with foil, set a rack on top, and spray lightly with cooking oil so the pinwheels crisp without sticking.
- Cut evenly for even cooking: Keep the slices the same thickness and be sure each one has a piece of twine holding it together so they bake at the same rate.
- Check doneness with a thermometer: Aim for an internal temperature of 160°F to ensure the filling is fully cooked and safe to eat.
- Leftovers: Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat by wrapping the pinwheels in foil and warming them in a 325°F oven until heated through.
Serving Suggestions
These flank steak spirals make a great weeknight dinner but are also impressive enough for holidays, special occasions, or anytime you want a meal that feels a little extra without extra work.
They pair beautifully with cozy, comforting sides like our cheesy potato casserole or air fryer parmesan potatoes. For something lighter, try them with Parmesan green beans or quick Instant Pot asparagus. Any of these will round out the plate and complement the rich, savory flavors of the pinwheels.
Flank Steak Roll Ups Recipe FAQs
Yes. You can assemble the rolled steak, wrap it tightly in plastic, and refrigerate it for up to 24 hours before slicing and baking. Chilling actually firms the roll and makes slicing easier and cleaner.
For this recipe, slicing before cooking works best. The filling cooks evenly, the pinwheels brown more beautifully, and you can ensure consistent doneness throughout. Just be sure each slice is held together with butcher's twine.
Yes. Freeze them uncooked after slicing by placing the pinwheels on a sheet pan, freezing solid, then transferring to a freezer bag. Bake from frozen at 350°F, adding extra time as needed until they reach 160°F internal temperature.
Yes, but secure them well. Place the pinwheels on a well-oiled grill over medium heat and flip carefully using tongs. Because the filling is delicate, grilling requires more attention. I find the oven method is more beginner-friendly and consistent.
To keep the filling in place, start by spreading it in an even layer and avoiding the very edges of the steak so the roll can seal better. Tie the butcher's twine snugly - tight enough to hold the shape but not so tight that the filling gets squeezed out. Chilling the rolled steak before slicing also helps firm everything up, making the pinwheels easier to cut and less likely to unravel in the oven.
Stuffed Flank Steak Pinwheels Video
Flank Steak Pinwheels (Simple & Savory)
Equipment
- Plastic Wrap Parchment Paper will work in a pinch
Ingredients
- 1 ½ pounds flank steak
- cooking spray
- olive oil for brushing the grill. optional
Flank Steak Stuffing
Instructions
Prep the Flank Steak
- Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
- Butterfly your flank steak by slicing horizontally, almost through the middle of the narrow side of it. Open like a book, and unfold the flank steak to make a rectangle-ish shape. It should be around ½ of an inch thick.
- Place a sheet of plastic wrap over your butterflied flank steak and pound lightly with a meat mallet until it is even or uniform thickness. Set aside.
Make the Stuffing
- In a large bowl combine ground pork and your veal, sausage or beef, salt and pepper. If using onion and garlic, add it now to the ground meat. Just use your hands to mix. Continue mixing until well blended. Set aside.
- Place flank steak back at your work station. Form ground pork mixture into a roll the same length as the flank steak; between 2 and 3 inches in diameter.
- Place your roll on the bottom ⅓ of the flank steak, from one end to the other.
Roll and Tie Stuffed Flank Steak
- Starting at the bottom end, roll your flank steak around the ground pork mixture as tight as you can, while making sure the ground pork mixture keeps its log-like shape.
- Using butcher's twine, tie the flank steak up around the ground pork mixture snuggly, but not too tight. Ensure the ground pork mixture doesn't squish out the sides. Tie a knot every 1 ½ - 2 inches. Remember when tying the knots, you are going to eventually slice your roll and each slice is going to have at least one tied string holding it together.
- Cover and refrigerate until ready to bake. This stuffed flank steak can be made the day before you need it. Wrap tightly in plastic wrap or parchment paper and refrigerate until needed. The longer you refrigerate, the easier your stuffed flank steak will be to slice.
Cut Flank Steak PInwheels
- Remove roll from your refrigerator and place on your work surface. Now that your stuffed flank steak has been refrigerated, it will slice so much easier.
- Before you slice, slightly mark where you're going to slice it.
- Using a sharp serrated knife, saw (don't press your knife) into your roll. Cut slices so that every slice will have at least one string holding it together. Cut between the strings. Slices should be between 1 ½ and 2 inches thick. Try and make them about the same size so they will all cook at the same rate. You usually end up with between 6 and 8 slices.
- Place your slices on prepared baking sheet.
Bake Steak Pinwheels
- Preheat oven to broil and place one of your oven racks almost at the top. Place the rack one level down from the top. Another oven rack should be placed two levels from the bottom. This will save you from doing it later on when your oven is hot.
- Prepare a rimmed baking sheet with rack in tinfoil and lightly coat in cooking spray. Set aside.
- Place baking sheet under the broiler for 7- 9 minutes. You want to see the tops browning nicely. Flip and repeat with on the other side.
- Next, place baking sheet on lower rack and reduce oven temperature to 350° F. Bake for an additional 20-25 minutes, depending on the size of the slices and the amount of filling.
- Make sure your thermometer reads 160° F before removing stuffed steak from your oven. Cut away all of the strings and serve. Enjoy!
Grill Steak Pinwheels
- Place slices on direct high heat for about 4 minutes per side. On a clean, well-oiled grill, my husband will nudge the pinwheels. If they start to slide or glide across the grate easily, they're ready to flip. At about 3 minutes, my husband will start nudging.
- Reduce the heat to medium for another 5 to 15 minutes or until cooked. If the pinwheels are all that are cooking, my husband will just reduce the temperature and keep them right where they are.
- Or keep your main burner on high and move all of the slices off heat. If my husband is cooking other things on the barbecue, he will move them off heat for anywhere between 5 and 15 minutes.
- Timing will vary depending on the barbecue and thickness of the pinwheel. Use your thermometer.
Notes
- Trim the steak: Remove excess fat or sinew so the steak rolls easily and cooks evenly. Pat dry for better browning.
- Tie, don't squeeze: Secure the roll with butcher's twine, snug but not tight, to keep the filling from being pushed out.
- Space ties evenly: Place ties 1½-2 inches apart and slice between them with a sharp serrated knife for clean, even cuts.
- Chill before slicing: Wrap and refrigerate the rolled steak briefly to firm it up and make slicing easier.
- Prep your pan: Line a rimmed baking sheet with foil, add a rack, and lightly spray so the pinwheels crisp without sticking.
- Keep slices uniform: Cut each pinwheel the same thickness and ensure each one has a piece of twine to hold it together as it bakes.
Anonymous says
can this be cooked in the air fryer? If so, directions?
Karin and Ken says
The timing of your question made me laugh. I have the ingredients in my fridge right now and we will be refining our air fryer time tomorrow. My son uses 375 degrees for 18-20 minutes, flipping at midway point. We will be starting there. I will definitely update what timing we end up with (keep in mind some slices are thicker than others). I’d appreciate it if you let me know what you try as well. All the best. Karin
Sandra says
Will be trying this tonight. Was so happy to find your recipe as other London broils don’t have the ground pork! Thanks in advance I’m sure it’s delicious.
Karin and Ken says
You’re most welcome! I can’t wait to hear what you think of this recipe. We love it. All the best. Karin
Samantha says
I’ve been looking for a recipe like this for so long. I was so happy when we loved it too and now it’s in our regular rotation Thx KD for another dinner winner! I’ve never had anyone dislike this dish and we always serve it to company. So good with mashed potatoes actually everything. ❤️❤️❤️
Karin and Ken says
I’m so glad you’re enjoying this recipe! We love it too. Thank you for taking the time to let me know. You made my day. ❤️❤️❤️ All the best. Karin
Marc says
Looks good but will avoid this page in the future....waaaaaaay too much extra stuff have to scroll down like 5 feet on my screen just to get to the recipe and it's peppered with ads every other paragraph
Karin and Ken says
I’m so sorry to hear that. I have a big blue jump to recipe at the top of the page and you could have skipped all of it! This recipe is delicious and definitely worth a try! Regardless all the best to you. Karin
betty says
This was terrific. We all loved it. You cant go wrong with this recipe. Thank you
Karin and Ken says
As always you're most welcome! We love it too! I can't thank you enough for your kind words! All the best. Karin