Stuffed flank steak pinwheels transforms flank steak aka london broil into tender, juicy, and tasty stuffed steak. Cook them in the oven or on the grill for a tasty weekend dinner the whole family will love!
Look out meat lovers! This easy stuffed london broil flank steak recipe should be on your bucket list.
Flank steak, aka london broil, is a lean cut of unprocessed beef that has tons of protein, vitamins and minerals. It's not only good for the body, it's good for the soul.
You don't need an excuse or a special occasion to make stuffed flank steak rolls! It's the ideal dinner for your family and one you'll be proud to serve.
Whether it's broiled in the oven at 350° F or cooked outdoors for grilled stuffed flank steak, the result is a steak that is tender, perfectly-seasoned, and beautifully baked.
Whether I'm serving it to family or guests, rolled stuffed steak visits my table often. Nothing brings people together like food and this is one recipe that will impress each and every time.
This was inspired by my smoked london broil and smoked flank steak recipes on this site, and pairs well with any of our popular side dishes.
Why You Will Love this Recipe
- This stuffed london broil is inexpensive, loaded with flavor and requires only a few ingredients.
- London broil flank steak is an easy, decadent dish that is so simple to prepare, it takes no time at all.
- Suitable for weeknights but also fancy enough for special occasions.
London Broil vs Flank Steak
Before World War II, the cut of meat most often associated with a london broil was flank steak. The terms "london broil" and "flank steak" were used interchangeably and meant the same thing!
But that all changed following World War II. Backyard barbecues became popular and since there are only two flank steaks per cow, butchers raised the price on london broil/flank steak.
The result is that butchers created a cheaper alternative cut to the popular london broil flank steaks by offering round steaks and calling them london broil.
That trend continues into the present day which can be quite confusing.
The term london broil may refer to flank steak or one of the other cuts of beef used for making London Broil such as top blade or top round.
For this recipe, you want to use flank steak. If you get confused at the supermarket or butcher, ask specifically for a flank steak. (Tip: Do not say London Broil).
And, even if the label says London Broil, confirm that it's flank steak.
What is Flank Steak?
The flank steak is a cut from the lower section of the cow. Often tough and grainy, flank steaks are very lean with little fat marbling. Given that flank steaks are very thin, they must be prepared properly while cooking or they will end looking and tasting like a leather boot.
Never overcook flank steaks or cook them too quickly. They need to be tenderized and marinated or they will become tough.
To get a nice crust on the outside, London Broil flank steak (or whatever the cut), is cooked at very high heat or under the broiler.
Then to finish it off, it is cooked at a lower temperature or in the oven at 350 degrees.For more information about these cuts of meat, take a look here.
Making stuffed flank steak pinwheels requires just a handful of ingredients! Grab the meat from a trusted butcher and everything else, my guess is they're already in your cabinet.
Here's what you will need:
- Flank steak: For the best results use flank steak when making stuffed rolled steak.
- Ground meat: We will be using a combination of ground pork mixed with ground veal, ground sausage or lean ground beef.
- Salt: Choose a quality coarse ground sea salt or kosher salt.
- Black pepper: Use freshly ground if possible.
- Cooking spray or oil: To keep the steak from sticking.
- Aromatics: Totally optional but onions and garlic will add more flavor.
See the recipe card for the quantities of each ingredient and the full list of groceries you need.
Substitutions and Variations
Don't have the correct ingredients on hand? Or want to change something up?Here are some of my tried and true tips for changing up this recipe.
- No Ground Pork? - Use any combination of your favorite ground meats as long as you have about 1 ½ pounds. We prefer to use ground pork as base because it has some fat in it and flank steak is so lean you need fat to cook it so it's tender without drying out. If you prefer beef avoid extremely lean ground beef to avoid a dry center.
- Add Additional Seasonings. Add 2 teaspoons of your favorite meat seasoning if desired.
- Make It Spicy. Add a teaspoon or two of chili pepper flakes while cooking to imbue heat into the dish. Another option are adding some diced jalapeno peppers or jalapeno powder with your meat mixture.
If you love recipes like this, you may also enjoy our stuffed portobello mushroom burgers.
How to Make Stuffed London Broil aka Flank Steak
If you're wondering exactly, how do you cook a london broil or flank steak, don't worry because I am going to walk you through it step by step.
Learning the best way to cook a london broil is pretty straightforward and is fairly simple—especially in the oven or on the grill.
- Prep the flank steak. Be sure to trim any excess fat and sinew from the flank steak. Rinse and pat dry flank steak with a paper towel.
- Butterfly the flank steak by slicing it horizontally, almost through the middle of the narrow side of it. Unfold the flank steak like a book to make a rectangle-ish shape. Your flank steak should be around ½ of an inch thick.
- Make the stuffing. Combine the ground meats with salt and pepper, and the onion and garlic if you're using it.
- Use your hands to mix the meats together and continue until it's well blended.
- Form the ground pork mixture into a roll the same length as the flank steak, about 2-3 inches in diameter.
- Place your roll on the bottom one-third of the flank steak, from one end to the other.
- Starting at the bottom end, roll the flank steak around the ground pork mixture as tight as you can keeping the log-like shape of the ground pork mixture.
- Use butcher's twine to tie the flank steak around the ground pork mixture snuggly, but not too tight. Ensure the ground port mixture doesn't squish out the sides or ends as you want the log-like shape to hold.
- Tie a knot every 1 ½ to 2 inches. When tying the knots, remember you're going to be slicing the roll eventually. Each slice is going to have one tied string holding it together.
- Refrigerate the stuffed rolled flank steak until you're ready to cook it.
How to Cook Stuffed Flank Steak Pinwheels
I've got two different ways you can use to cook these rolled stuffed steaks. Both work great and produce great results. First, let's finish prepping the steaks.
- Remove the rolled steak from the refrigerator and place on your work surface.
- Cut the stuffed steak roll into slices using a sharp, serrated knife. Make sure that every slice has at least one string holding it together.
- Cut between the strings into slices between 1 ½ and 2 inches thick.
TOP TIP: Make stuffed london broil pinwheels about the same size so they will cook at the same rate.
- Place the cut slices on a baking sheet.
How to Cook Stuffed Steak in the Oven
- Preheat the oven to broil and place one of the racks almost at the top; usually one level down from the top. Another oven rack should be placed two levels from the bottom.
- Line a rimmed baking sheet in tinfoil and lightly coat it with cooking spray. Lay the cut stuffed steak pinwheels on the pan.
- Place the baking sheet under the broiler for 7 to 9 minutes. You want the top browned nicely. Flip and repeat on the other side.
- Reduce the oven to 350 degrees and move the steaks to the lower rack. Bake for an additional 20-25 minutes, depending on the size of your slices and the amount of filling.
- Before removing your stuffed london broil from the oven, make sure the thermometer reads 160 degrees F. Cut all the strings and serve it up!
Stuffed Flank Steak Rolls on the Grill
I like to use this method in the summer especially when it's a bit too hot to turn on the oven. Here's what to do.
- Prep the grill. Wipe and clean the grates on your grill. Using tongs, dip a large wad of paper towels in vegetable oil and rub it on top of the clean grates.
- Preheat the grill to high and allow it to heat for 15 minutes.
- Using a brush, lightly coat your each piece of steak with a few swipes of oil.
- Place the slices on direct high for approximately 4 minutes per side. If the grill is oiled, they will easily slide on the grill when ready to flip or come off the heat. Once grill-marked and browned, the pinwheels are ready to be flipped.
- Reduce the heat to medium for another 5 to 15 minutes or until cooked to your liking.
TOP TIP: The timing varies depending on the type of barbecue and the thickness of the stuffed London Broil pinwheels. Use your thermometer.
How to Store
If you're lucky enough to have leftovers, here's how to store it!
- Leftovers: Store in an airtight container for up to five days in the fridge or freezer for up to three months.
- Reheat: Wrap in foil and heat in the oven until heated through.
Can I make this recipe ahead?
Yes, this easy stuffed london broil can indeed be made ahead of time. Ideally, stuffed steak should be refrigerated before cooking, so make it early or even the day before. Wrapped properly, it can last up to one day before needed.
What to Serve with London Broil
A wide variety of simple dishes make excellent sides to serve with london broil and flank steak. Here's some of my favorites.
- Potatoes: Steak and potatoes are a match made in heaven! Serve up this cheesy potato casserole or air fryer parmesan potatoes. For more potato-spiration, check this collection of potato side dishes.
- Rice: If you're not in the mood for potatoes, rice is an excellent alternative. I love this cheesy broccoli rice casserole or a rice salad.
- Vegetables: Keep things simple with some air fryer parmesan green beans or instant pot asparagus.
- Salad: If you are looking for sides that don't require cooking, serve up a salad with a mustard vinaigrette or a fruity pomegranate vinaigrette.
Tips and FAQs
Here's a recap of the main tips to follow when making stuffed flank steak pinwheels! Follow these for the best results.
- Trim excess fat and sinew from the flank steak before you rinse it off and pat dry with paper towel.
- Cut the onion and garlic into small pieces so it mixes easily in with the meat.
- Use your hands to mix the ground meat mixture for best results.
- Don't tie your butcher's twine too tightly around your stuffed rolled flank steak so the pork mixture squirts out each end. You want the log-like shape to hold.
- Tie the string about 1 ½ to 2 inches apart. Use a sharp knife with a serrated edge to cut the roll into slices between the strings.
- In order to make slicing easier, cover or wrap your stuffed london broil steak with plastic wrap or parchment paper while you refrigerate before baking.
- Line a rimmed baking sheet with its own rack in tinfoil and lightly coat in cooking spray for easy cleanup.
- Cut the slices evenly so they will cook at the same rate and make sure every slice has a string holding it together.
Absolutely, you should! Place a sheet of plastic wrap over the butterflied flank steak and pound lightly with a meat mallet until the flank steak is even or uniform thickness.
Yes you can! Heat the grill to high when hot, brush the whole piece of meat with olive oil and add the whole, tied flank steak to the grill. Turn it every three to four minutes to sear all four sides (or angles). Close the lid while searing each side. Total searing time should be between 8 and 12 minutes.
Leave your main burner on high and shut off all the other burners. Move your steak to the side of the grill where the heat is off. Brush more oil over the outside of it. Close the barbecue lid. Every 10 minutes or so, rotate the meat, brushing the outside with oil.
Your stuffed steak will be ready in about 30 minutes. Maybe a little sooner or longer, so keep an eye on it. At the 20-minute mark, shove the thermometer into the center. Cook until the thermometer reads 150 degrees.
Transfer to a cutting board, tent it with foil, and allow it to rest for 10 minutes before serving. Remove the twine and slice the steak into ½ to ¾ inch thick slices. Use a knife with a serrated edge to saw through it. Do not press on the knife as slicing will be easier. Serve and enjoy every bite.
Video: How to Make This Easy London Broil Recipe
More Tasty Beef Recipes
Easy Stuffed Flank Steak Pinwheels
- Plastic Wrap Parchment Paper will work in a pinch
- 1 ½ pounds flank steak
- cooking spray
- olive oil for brushing the grill. optional
London Broil Filling
Prep the Flank Steak
- Trim any excess fat and sinew from your flank steak. Rinse and pat dry with paper towel.
- At your workstation or on a cutting board, 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.
Bake Stuffed Flank 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.
- 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.
- 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.
- 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 degrees.
- 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 degrees before removing Stuffed London Broil from your oven.
- Cut away all of the strings and serve. Enjoy!
Cook Steak Pinwheels on the Grill
- Use a sharp serrated knife and cut the roll into slices so that every slice will have at least one string holding it together.
- Remove stuffed flank steak from fridge and make sure you have enough strings to tie up your stuffed flank steak.
- Slice in between the strings so that each slice ends up with string on it, holding the slice together.
- Slices or pinwheels should be between 1 ½ and 2 inches thick. You end up with between 6 and 8 slices total.
- Before you slice, slightly mark where you're going to slice it.
- Measure and make sure there is tied string around each slice. Make sure there is enough tied strings and add more strings if you need to. Try and make pinwheels about the same size so they will all cook at the same rate.
- 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.
This post was originally published February 2017. It has been updated with new images and content.
can this be cooked in the air fryer? If so, directions?
Karin and Ken
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
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
You’re most welcome! I can’t wait to hear what you think of this recipe. We love it. All the best. Karin
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
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
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
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
This was terrific. We all loved it. You cant go wrong with this recipe. Thank you
Karin and Ken
As always you're most welcome! We love it too! I can't thank you enough for your kind words! All the best. Karin