6 Ingredient Flank Steak Stuffed with Parmesan, Spinach and Lemon Zest (Pinwheels) OVER 200K SHARES!

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These juicy Stuffed Flank Steak (aka beef rolls, steak rolls or pinwheels)..whatever you want to call them just know it’s the EASIEST and most delicious best flank steak recipe ever! And it’s only made with 6 ingredients! It’s incredibly good, cheap  and tastes gourmet. The stuffed steak ingredients include parsley, Parmesan cheese, lemon zest and torn spinach.  These steak rolls will be flying off plates. The flavors will wow everyone!  

A plate of stuffed flank steak aka pinwheels

Keep the ones that light your soul ~ Unknown

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STUFFED FLANK STEAK 

Stuffed flank steak rolls are a great choice especially if you’re trying to impress your dinner party guests, your husband, boyfriend or girlfriend.  Whatever the case may be, you should definitely consider making them. 

They’re fancy enough for parties but also perfect for an easy weeknight dinner. We can’t get enough of them. We’re looking forward to warmer weather so we can make these pinwheels on the grill.A plate of raw flank stuffed steak

HOW TO MAKE STUFFED FLANK STEAK ROLLS RECIPE 

These steak rolls may look fancy and all, but trust me they’re so stinking easy to make! Only 10-15 minutes to prepare or 10 if you’re fast! 

1. Preheat oven to 375 F. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it’s super easy to do! 

I like to put salt and pepper in a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the flank steak. You can also use fresh parsley if you like, but skip the mixing with salt and pepper step. That step only applies if you are using dry herbs.  

2. Sprinkle the cheese over the beef leaving 1 inch  border along the edge.  Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. Add the spinach on top of the lemon zest and cheese making sure to not go too close to the edge. Remember to leave 1 inch border along the edges.

3. Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.

Raw stuffed flank steak step by step. How to make stuff flank steak

4. With a sharp knife slice the beef between the twine. You should have about 6-7  pinwheels. 

5. Add vegetable oil to a cast iron skillet over medium high heat.  Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.  

6. Remove from the oven and tent with foil to rest for 5 minutes. Remove the twine and serve with salad. 

 
Raw stuffed flank steak step by step. How to make stuff flank steak
 
A plate of steak pinwheels

6 Ingredient Stuffed Flank Steak Rolls (Pinwheels)

April Boller Wright
These juicy Stuffed Flank Steak Rolls are the EASIEST and most deeeelicious steak recipe ever! And it's only made with 6 ingredients! So yummy! They will be flying off plates. This is the best easy flank steak recipe. It will wow everyone! 
4.94 from 32 votes
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Dinner
Cuisine American

Ingredients
  

  • 2 tsp dried parsley use fresh if you like
  • salt for taste
  • pepper for taste
  • 2 cups spinach torn
  • 1.5 lb flank steak
  • 1 tbsp butter or vegetable oil
  • 1 1/2 cup Parmesan cheese
  • zest from one lemon

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. 
    Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do!
  • Add salt and pepper to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like. 
  • Sprinkle the cheese over the beef leaving 1 inch  border along the edge.  Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. Add the spinach on top of the lemon zest and cheese.
  • Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.
  • Add vegetable oil to a cast iron skillet over medium high heat.  Once hot add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.  
  • Temperature of the beef rolls are done when the meat thermometer reads 125 for rare and 160 is well done. I usually cook mine until the temp reads 150.  

Notes

TIPS TO MAKE THIS STUFFED FLANK STEAK RECIPE 

Flank Steak - Flatten out the steak but not too thin or you may rip it. 
Kitchen Twine - I use this stretchy twine
Seasoning- You can add more seasoning to your pinwheels if you like however, I don't think it's necessary. It's so good as is.  I think more seasonings will hide the flavors of the zesty lemon and parmesan.  
Lemon Zest:  Remember to zest the lemon directly over the flank steak. Don't skip out on this step. The lemon is what makes this sooo delish. I wouldn't dare skip it. 
Spinach - You don't have to tear the spinach but I like to do it because it's easier to roll up and the spinach doesn't fall out. Plus I like to add a pinch of salt to the spinach per the recipe. 
Sear -  A cast iron is best for a good sear. To achieve a great flavorful brown crust, you need to let the stuff steaks (sear) until the meat is no longer grey about 2-3 minutes on each side. This means no touching or moving them around.  
Temperature - Use a thermometer to determine if the steak is done. I usually like mine somewhere around 150 F
Rare: 125 F degrees 
Medium Rare: 135 F degrees 
Medium: 145 F degrees 
Medium Well: 150 F degrees 
Well Done: 160 F degrees 
Tent - the steak with foil and rest it for 5 mins. 
Recipe and post updated 3/10/2019. If you are coming back here for the original recipe. I've added the recipe with step by step pics in attached the pdf HERE
TOOLS USED TO MAKE THIS 
Lodge 15 Inch Cast Iron Skillet 
Cuisinart 12 inch Classic Stainless Open Skillet 
GDealer Super Fast Instant Read Thermometer
Keyword pinwheels, steak rolls, stuffed flank steak, stuffed steak
Like this? Leave a comment below!Let us know how it was!

This Stuffed Flank Steak is also makes a great low carb meal and it’s keto friendly.  For an healthy side, serve stuffed steak with a nice simple garden salad, or my carrot and cucumber salad, steamed cauliflower rice or broccoli.  For a heartier side, serve with mashed potatoes. If you think these steak rolls looks good, share it on Facebook or Pin it to your Pinterest Board and don’t forget to follow me

You may also love this  Garlic butter skirt steak recipe or Skirt steak Taco Salad.

Check out some of my favorite and popular beef recipes: 

Best Meatloaf Recipe

Salisbury steak

Best Beef Tacos

Taco Casserole
Best Chili Recipe 

Quick Cheesy Spinach and Mushroom Steak Rolls

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76 Comments

  1. Jeannette (Jay Joy) says:

    I love that this can be used with or without mushrooms! I don’t do mushrooms but my family loves it. Can’t wait to see your chicken, lamb recipes, and yummy desserts.5 stars

  2. These look fantastic. What a great meal for Valentine’s dinner. Perfect to cook together. Through in a nice bottle of wine, and call it romance!!5 stars

  3. These cheesy crusted spinach and mushroom steak rolls are so pretty and would be a perfect for entertaining.5 stars

  4. Yeah, so…. I need some practice with rolling the whole thing up. Mine are NOT rolled tightly enough, and a lot of the filling spilled out while rolling, more while cutting, and even more while browning in the skillet before finishing in the oven. Based on how they smell while cooking, I know they’ll turn out just as good, but they aren’t nearly as pretty as yours.5 stars

    1. I didn’t think mine looked that great but they were tasty. Thank you so much, Lynette. I hope you enjoyed them!

  5. Why does it say to preheat the oven LOL? Is that just an error? I saw no oven cooking. . . .4 stars

    1. Because the oven instructions are shown at the end of the recipe……..

    2. Oh you must’ve been looking at the body of the post. The actual recipe shows oven instructions…

  6. Hi. You said you updated the post to show the nutritional value. I can’t seem to find it……5 stars

    1. Hi Jennifer. Sorry I missed your comment. I’m not sure what happened to the nutrition information but I added it again. Thank you.

      1. Hi. these were amazing!! ty. but o could not find the nutritional info.5 stars

        1. Hi Holly. I’m in the process of getting all my recipes updated with the nutritional info. Stay tuned. Thank you so much! 🙂

  7. Michele Stanley says:

    Can you tell us what the nutritional breakdown is and the servings this makes.

    1. Hi Michele. It depends how big you cut the rolls. I was able to get 6 rolls. I updated the post to show the nutritional breakdown.

  8. Thank you for this great recipe! I have made these a few times and even my picky 16-yr old loves them – he even helped me cook them! Make sure to take the time to brown them before putting in the oven, they look very unappetizing and seemed to lose some of the steak flavor when I skipped that step to save some time. The last time I made them, I decided to leave the rolls whole instead of slicing them, so I just browned the top and bottom and kept them in the oven for a few more minutes. I found we didn’t lose as much of the filling that way, and everyone just cut them after I served it up.

    1. That’s great to hear!! I’m glad you all love them! Next time I make them, I’m going to try your tips. Thank you so much for your kind words!

  9. I’m sure these would fly off the plate when they were handed round. Delicious savoury combination of flavours. Happy New Year

  10. I am absolutely loving this idea! All my favourite ingredients wrapped up on one lovely little steak roll. Awesome!

    1. I’m making it again this weekend but with a different kind of filling. Can’t wait! Thank you Elizabeth!

  11. Lynne Curry says:

    Wow, excellent step-by-step photos and a beautiful end result. I wouldn’t change a thing to your filling because onion, spinach, mushrooms and cheese with beef is everything to love. Great shortcut on the steak I can’t wait to try! Thanks for the recipe and happy new year.

    1. You’re right about the filling. I love it. Thank you Lynne! Happy new year to you too!

  12. Now this is how I want to eat my steak! I love how the veggies and cheese is incorporated. I like your step by step photos too. Amazing content as always.

    1. Me too and a perfect way to hide veggies from kids! Thanks so much Tanya!

  13. Wow, this looks like it should be served in a restaurant! Like the step by step instructions too. Thanks!