Grilled Steak Pinwheels are the kind of showstopper dish that manages to impress with both looks and flavor, yet comes together with incredibly simple ingredients. These savory spirals feature tender flank steak wrapped around gooey Emmental cheese and vibrant spinach, all kissed by the smoky heat of the grill. Whether you’re looking to level up your backyard barbecue or surprise guests with something outside the ordinary, this recipe brings elegance, fun, and absolute deliciousness to your table.

Ingredients You’ll Need

This ingredient list is short but packed with personality—each component plays a critical role in the taste, texture, and color of these Grilled Steak Pinwheels. You probably have most of them on hand, and together they create a fantastic balance of flavors that’s irresistibly good, especially hot off the grill.

Flank steak (2 pounds, butterflied): The star of the show, flank steak is perfect because it’s thin, tender, and rolls up beautifully for perfect pinwheels.
Emmental cheese (9 slices): This Swiss cheese variant melts into a nutty, creamy layer that keeps the steak moist and adds wonderful flavor.
Fresh spinach (2 cups): A burst of green color and freshness, spinach lightens things up and pairs perfectly with the beef and cheese.
Olive oil (1 tablespoon): Adds richness to the crust of the steak and helps the outside brown up beautifully on the grill.
Salt and pepper (to taste): Essential for seasoning both inside and out, these bring all the flavors together and help amplify every delicious bite.

How to Make Grilled Steak Pinwheels

Step 1: Prep the Steak

Lay your butterflied flank steak flat on a clean cutting board. This gives you a big canvas to work on, and it’s important for even rolling. Season the steak all over with 1 teaspoon salt and ½ teaspoon black pepper to add flavor from the inside out before any of the filling goes on.

Step 2: Layer on the Filling

Now for the fun, flavorful part! Lay your Emmental cheese slices over every inch of the steak, getting as close to the edges as possible. Then, scatter the fresh spinach across the cheese. The cheese will melt beautifully as the pinwheels grill, while the spinach will stay bright and tender.

Step 3: Roll and Secure

Starting from one long edge, roll the steak up tightly into a log, tucking in the edges and any stray spinach as you go. Secure the roll every 1–2 inches with skewers or kitchen twine. This helps lock in all those great layers, and keeps your Grilled Steak Pinwheels from unrolling as they cook. Brush the outside of the roll with olive oil, and sprinkle with the remaining salt and pepper for an irresistible crust.

Step 4: Slice into Pinwheels

With everything secure, use a sharp knife to cut between each skewer or tie, forming individual pinwheels. If any pieces seem a little loose, just tie them up with extra twine. This keeps everything intact and makes for a gorgeous spiral effect once they’re cooked.

Step 5: Prep the Grill

Give your grill about 20 minutes to preheat—this helps you get that smoky char on the outside. For a charcoal grill, arrange your coals to one side for indirect grilling. If you’re using a gas grill, set all burners to high (400°F or 200°C). This way, you get the heat you need without burning the pinwheels before the cheese melts and the steak cooks through.

Step 6: Grill to Perfection

Place those beautiful steak pinwheels on the grill and cook each side for 4–5 minutes, or until they reach your preferred doneness. Watch as the cheese oozes a bit and the steak gets those epic grill marks! Once done, let them rest for 5 minutes to keep all the juices inside when you bite in.

Step 7: Add a Flavorful Finish

Serve your Grilled Steak Pinwheels with a drizzle of balsamic glaze or a spoonful of chimichurri. This little extra step brings a gourmet finish and a pop of contrasting flavor that ties the whole dish together beautifully.

How to Serve Grilled Steak Pinwheels

Garnishes

A little finishing touch truly takes these pinwheels to the next level! Try a shower of chopped fresh parsley, a sprinkle of flaky salt, or even some lemon zest for brightness. If you want to indulge, a last quick drizzle of high-quality olive oil or a few shavings of Parmesan are divine.

Side Dishes

Grilled Steak Pinwheels are deliciously rich, so they shine next to simple, vibrant sides. Picture a platter with grilled asparagus, roasted potatoes, or a crisp green salad to keep the meal lively and balanced. Crusty bread is also fantastic for mopping up any melted cheese or steak juices.

Creative Ways to Present

Serving Grilled Steak Pinwheels at a party? Arrange them in a circular wreath on a large platter for a dramatic effect. Or, serve each pinwheel on a bed of salad greens for individual plates. For tapas-style dining, slice the pinwheels smaller and skewer them for fun steak “lollipops.”

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Grilled Steak Pinwheels, wrap them tightly in foil or keep them in an airtight container in the fridge; they’ll stay juicy and flavorful for up to three days. The cheese may firm up a bit, but the flavors only get better as they meld.

Freezing

Want to plan ahead? After grilling, let the pinwheels cool completely, then wrap each piece in plastic wrap and place in a freezer-safe bag. They’ll last in the freezer for up to two months—just thaw and reheat for a quick and satisfying meal any night.

Reheating

To reheat, place the pinwheels in a baking dish and warm, covered, in a 325°F (165°C) oven for 10–15 minutes. Alternatively, a quick zap in the microwave works too, but go gently to keep the steak from drying out and the cheese melty.

FAQs

Can I use a different cut of steak for Grilled Steak Pinwheels?

Absolutely! While flank steak is classic for its texture and ability to roll, you can try skirt steak or even a thinly-sliced sirloin. Just look for a cut that’s long, thin, and will tenderize nicely on the grill.

Is there a substitute for Emmental cheese?

Definitely. Gruyère, provolone, or even mozzarella would be delicious too, each lending their own unique flavor and meltiness for the pinwheels. Just pick something that melts smoothly and complements the beef.

Can I assemble Grilled Steak Pinwheels ahead of time?

Yes! You can fully assemble and tie the steak up to a day ahead; just cover and refrigerate. This actually makes things easier when it’s time to grill, as the flavors have a chance to mingle.

How do I keep the pinwheels from falling apart when grilling?

Make sure you roll the steak tightly and secure each piece well with skewers or kitchen twine. If any fillings poke out, just tuck them back in before grilling. Resist flipping them too often, and use a spatula to help support each one as you turn.

What’s the best way to slice the pinwheels neatly?

Use a very sharp, long-bladed knife for the cleanest cuts. Letting the rolled steak chill for a few minutes in the fridge before slicing can also help hold things together, ensuring neat, even spirals every time.

Final Thoughts

If you’re ready for a grilling recipe that’s equal parts simple and spectacular, you’ll love making Grilled Steak Pinwheels at home. They’re everything you want in a special meal—savory, satisfying, and bursting with flavor in every bite. Give them a try soon, and enjoy the compliments that are sure to follow!

Grilled Steak Pinwheels Recipe

★★★★★

5 from 17 reviews

Author: Jack
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

These Grilled Steak Pinwheels are filled with creamy Emmental cheese and fresh spinach, then grilled to perfection. A delicious and impressive dish for any occasion!

Ingredients

Scale

For the Pinwheels:

2 pounds flank steak (butterflied)
9 slices Emmental cheese
2 cups fresh spinach
1 tablespoon olive oil
Salt and pepper (to taste)

Instructions

Prepare the Steak: Lay the butterflied steak flat on a clean cutting board. Season evenly with 1 teaspoon salt and ½ teaspoon black pepper.
Assemble the Pinwheels: Layer the Emmental cheese slices over the steak, then spread the spinach evenly on top. Starting from one long end, tightly roll the steak into a log, tucking in the filling as needed.
Secure and Season: Use skewers or kitchen twine to secure the roll every 1–2 inches. Brush the outside with olive oil, then sprinkle with the remaining salt and pepper.
Cut and Prep for Grilling: Cut the rolled steak between each skewer or tied section to form individual pinwheels. If any feel loose, tie with extra kitchen twine to hold their shape. Do this about 20 minutes before grilling.
Preheat the Grill: For charcoal grills, arrange coals to one side for indirect heat. For gas grills, set all burners to high heat (about 400°F (200°C)).
Grill the Pinwheels: Grill each pinwheel for 4–5 minutes per side, or until desired doneness. Remove from the grill and let rest for 5 minutes before serving.
Serve: Serve with a drizzle of balsamic glaze or chimichurri for a gourmet touch!

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American