How to Cook Steak Pinwheels on the Stove

What are steak pinwheels?

Steak pinwheels are a thin, flat cut of beef, most often flank steak, that is pounded out, topped with a filling, rolled up, tied, and cooked. Sliced crosswise, each piece shows a spiral of meat and filling. Typical fillings include pesto, spinach, cheese, prosciutto, and roasted peppers.

There are two common ways to cook them:

• Roll first, cook whole, then slice. Sear the tied roll in a skillet, then rest and slice.
• Slice first, then cook individual pinwheels. Tie the roll with twine every inch or so, cut between the ties, and cook each round on its cut face, as in one barbecue recipe that pan-cooks each piece for a few minutes per side.

Both start the same way on the stove: a hot pan and a good sear.

Choosing the steak

Flank steak is the usual choice. It is lean, flat, and flavorful, with a clear grain direction. Skirt steak and other thin, wide cuts also work. Ask your butcher to butterfly or tenderize the steak if you are unsure. A thick, short cut will not roll well.

Prep: pound, fill, roll, tie

1. Pound the steak. Place it between two sheets of plastic wrap and pound it to an even thickness. One recipe pounds to about 1/4 inch. Do not pound so hard that it tears, because a torn steak lets the filling leak out.
2. Season. Salt and pepper the surface.
3. Add the filling. Spread a thin layer, leaving about 1/2 inch clear around the edges. Overfilling is the most common reason pinwheels burst. If you are using spinach, squeeze out any extra water; frozen spinach should be thawed and well drained.
4. Roll with the grain. Roll the steak up so that the grain runs along the length of the roll. When you slice across the roll later, you cut across the grain.
5. Tie it. Use kitchen twine every inch or two to hold the roll together. If you plan to cook individual pinwheels, cut between the ties after tying.

Step-by-step on the stove

1. Heat the pan. Use a heavy skillet, ideally ovenproof, over medium-high heat. Add a tablespoon or two of oil with a decent smoke point.
2. Pat the outside dry so it browns.
3. Sear. Add the roll or pinwheels. Cook about 2 to 3 minutes per side, turning to brown the visible surfaces. Do not crowd the pan.
4. Finish gently. Either lower the heat, cover the pan loosely, and continue cooking to temperature, or move the skillet into a moderate oven (often 350-375°F) for roughly 8 to 15 minutes. Because rolls are thicker than a flat steak, the oven finish gives more even cooking.
5. Check the temperature with an instant-read thermometer in the center of the thickest part.
6. Rest for about 5 minutes, then remove the twine and slice.

How long to cook pinwheels

There is no single answer, because it depends on the thickness of the roll, how much filling it holds, and the doneness you want. As a rough guide, recipes sear for 2 to 3 minutes per side and then finish for roughly 8 to 15 minutes in the oven. Individual sliced pinwheels cooked directly in the pan are done in a few minutes per side. Use the times as a starting point and rely on a thermometer.

Doneness and safety

Recipes commonly give these internal temperatures for flank steak: about 125°F for rare, 135°F for medium-rare, 145°F for medium. These are approximate and the temperature will rise a bit as the meat rests.

The USDA recommends cooking whole cuts of beef to 145°F (63°C) with a three-minute rest. Because pinwheels are pounded and handled a lot, and may contain ingredients such as cheese or cured meat, many cooks prefer to stay near or at the USDA figure, especially when serving children, older adults, pregnant guests, or anyone with a weakened immune system. If the steak was labeled as mechanically tenderized, cook it to 145°F. Ground beef is different (160°F); see our tips for cooking ground beef.

Cooking a thin steak on the stovetop (and steak tips)

If you skip the rolling and just want to cook a thin steak, the approach is shorter: pat dry, season, sear in a very hot pan for a minute or two per side, and rest. Thin steaks overcook quickly, so there is little room for a long finish.

“Steak tips” are bite-size pieces of beef, often marinated. Cook them in a hot pan in a single layer, turning to brown several sides, for a few minutes in total. Work in batches so they sear instead of steaming. For a closer look at searing a lean steak, see how to cook grass-fed steak on the stove.

Filling ideas

• Pesto (made with toasted pine nuts, as in roasting pinon in the oven), spinach, parmesan, and prosciutto
• Feta, spinach, and garlic
• Roasted peppers and mozzarella
• Sautéed mushrooms, such as wild oyster mushrooms, and onions with provolone

Keep fillings relatively dry and finely chopped so they stay inside the roll.

Troubleshooting

• Filling leaks out: use less filling, leave the border clear, tie more tightly, and avoid tearing the steak when pounding.
• Outside is dark but the center is underdone: lower the heat after searing or finish in the oven.
• Roll unwinds: tie more closely, or secure with toothpicks.
• Tough slices: slice across the grain and avoid cooking past medium.

Storing and reheating

Refrigerate leftovers in an airtight container and use within a few days. Reheat gently in a lightly oiled skillet over medium-low heat so the meat does not dry out. Cooked pinwheels can be frozen for a few months when well wrapped; thaw in the refrigerator.

Related articles

Another quick method for flat cuts is bavette steak in the oven, which uses the same sear-and-finish idea.