6-Ingredient Parmesan Stuffed Flank Steak Pinwheels Recipe
This delicious 6 Ingredient Flank Steak Stuffed with Parmesan recipe features tender flank steak rolled with a flavorful stuffing of Parmesan cheese, spinach, lemon zest, and parsley. The steak is butterflied, seasoned, stuffed, rolled into pinwheels, seared in a cast iron skillet, and finished in the oven for a juicy and impressive main dish perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-7 pinwheels (serves 3-4)
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Steak and Seasoning
- 1.5 lb flank steak
- 2 tsp dried parsley (or fresh if preferred)
- Salt, to taste
- Pepper, to taste
Stuffing
- 2 cups spinach, torn
- 1 1/2 cup Parmesan cheese
- Zest from one lemon
Cooking
- 1 tbsp butter or vegetable oil
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for finishing the steak rolls.
- Prepare the steak: Cover the flank steak with plastic wrap or wax paper and gently pound it thin, but avoid making it too thin to prevent tearing. Butterfly the steak by slicing it horizontally to open it like a book.
- Season the steak: Mix salt, pepper, and dried parsley in a bowl. Season both sides of the butterflied steak generously using this mixture. Fresh parsley can also be used if preferred.
- Add the stuffing: Evenly sprinkle the Parmesan cheese over the steak, leaving about a 1 inch border around the edges. Grate the lemon zest over the cheese for fresh citrus flavor. Toss the torn spinach with a pinch of salt and place it on top of the cheese layer.
- Roll and secure: Starting at the end closest to you, tightly roll the steak into a log. Secure the roll into pinwheels with kitchen twine, toothpicks or skewers. Slice between the ties to create 6-7 pinwheels.
- Sear the pinwheels: Heat the butter or vegetable oil in a cast iron skillet over medium-high heat. Once hot, add the stuffed steak pinwheels and brown each side for 2-3 minutes to develop a flavorful crust.
- Finish in oven: Transfer the seared pinwheels to the preheated oven and cook for 5-10 minutes until desired doneness. Use a meat thermometer to check: 125°F for rare, 150°F for medium, and 160°F for well done. Remove when cooked to your preference.
Notes
- To butterfly meat, slice carefully through the thickness without cutting all the way through, then open like a book.
- Use kitchen twine or toothpicks to firmly hold the pinwheels in place during cooking.
- Cooking times vary by oven and steak thickness; always use a meat thermometer for best results.
- Fresh parsley adds a brighter flavor if available instead of dried parsley.
- Cast iron skillets provide even heat for a good sear but a heavy skillet can be substituted.
- Let steak rest a few minutes after cooking for juicier results before slicing to serve.
