Prep Time: 20 minutes + 1 hour marinade time
Cook Time: 8-10 minutes


  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon minced garlic
  • 2 tablespoons finely chopped fresh parsley
  • ¼ teaspoon black pepper
  • 1½ pounds flank steak, trimmed of fat
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 5 wedges Swiss garlic and herb spreadable cheese
  • 2 tablespoons Italian seasoning
  • 1½ cups baby spinach
  • ½ cup sundried tomatoes, oil drained and diced
  • 6 (12-inch) strips Butcher’s twine
  • 8 wood skewers, soaked in water for 20 minutes


  • Place the flank steak on a large cutting board between two sheets of plastic wrap and pound thin (about ¼-inch thick) with a meat mallet, then transfer to a gallon-sized resealable bag.
  • In a small mixing bowl, whisk together the marinade ingredients and pour into the bag with the flank steak. Seal and shake around to coat. Refrigerate for at least 1 hour.
  • When ready to cook, heat an outdoor grill or indoor grill pan to medium-high heat.
  • Lay the marinated flank steak flat on a large cutting board and season both sides with salt, pepper, and garlic powder.
  • Spread the cheese wedges all over the top surface of the meat, then sprinkle the Italian seasoning over the cheese. Spread the spinach and sundried tomatoes over the Italian seasoning.
  • Starting with the longer edge, tightly roll the flank steak up and tie it with seven pieces of butcher’s twine, making eight 1-inch pinwheels. Insert a soaked skewer into each 1-inch pinwheel, to keep them intact after being sliced.
  • Slice between the twine, making six equal-sized pinwheels and two uneven end pieces.
  • Grease the grill, and cook each pinwheel for 2-4 minutes on each side, or until the desired doneness.
  • Let rest for 5 minutes, then remove the skewer and twine before serving.

Nutrition Facts:

Yield: 6 servings | Serving Size: 1 pinwheel

Calories 313
Fat 21g
Carbohydrates 6g
Cholesterol 58mg
Sodium 329mg
Fiber 1g
Sugar 3g
Protein 24g

Posted on 2020-05-11 by Recipe courtesy of Popculture