Name: Beef Pinwheels with Sun Dried Tomatoes and Spinach
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Yield: 8
Ingredients: 2-2.5 lb flank steak; Kosher salt and fresh cracked pepper; 2 teaspoons chopped rosemary; Olive oil, to coat; 3 garlic cloves, minced; Pinch red pepper flakes; 5 cups packed baby spinach; 4 ounces sun dried tomatoes in oil, drained and roughly chopped; 3 ounces feta cheese; Zest of 1 lemon; 1 Tablespoon vegetable oil; Balsamic glaze

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These Beef Pinwheels, featuring flank steak stuffed with feta, sundried tomatoes, and spinach, are a perfect holiday or special occasion dinner!

This post was developed in partnership with Ohio Beef. As always, all opinions and thoughts are my own.

Table of Contents

Holiday Beef Pinwheels

Flank steak pinwheel with sun dried tomato, feta, spinach, and balsamic glaze.

I’ve always thought it was poor timing to have Thanksgiving and Christmas so close together. The season always feels squished into an impossibly tight timeline, filled with more parties, cookies, and special events than I can successfully manage.

Plus, by the time Christmas rolls around, I’m usually done with all of the traditional holiday foods. We’ve had Oven Roasted Turkey. We’ve had Orange Glazed Ham. And I’ve eaten enough Creamy Mashed Potatoes to last me until February.

That’s where these Beef Pinwheels come in. If you want something fancy for the holiday, but can’t bear to make a turkey again, this is the recipe for you! It’s gorgeous, super flavorful, and completely unique.

The filling for these Steak Pinwheels is very similar to our popular Stuffed Pork Tenderloin. It’s a wonderful Mediterranean-inspired filling that combines salty feta with sweet and tangy sun dried tomatoes and garlicky spinach.

Let me tell you, these flavors POP. And it’s an added bonus that the colors are a festive red and green!

Beef Pinwheels are entirely make ahead friendly, meaning you can prep them well in advance of your event. I’ll walk you through the entire process of making them, so you can enjoy some stunning steak roll ups at home!

Steak pinwheels cooked in a cast iron skillet.

Key Ingredients

Flank steak– Flank steak is a long, flat cut of meat that is lean but very flavorful. It benefits from hot, fast cooking.
Kosher salt + Pepper + Rosemary– I prefer to salt steak with Kosher salt, as you can be generous without overwhelming the flavor of the steak. If using table salt, take it easy, as it can quickly become oversalted.
Spinach + Garlic– It’s amazing how much flavor sauteed spinach and garlic have!
Sun dried tomatoes– Look for the oil packed jars in the Italian food or pasta aisles of your grocery store. Drain off excess oil before chopping the tomatoes.
Feta cheese– I prefer full fat, but reduced fat will also work.
Lemon zest– Adds a bit of brightness to the filling.
Balsamic glaze– You can use a store bought glaze or make your own balsamic reduction.
Butcher’s twine– Buy a roll to have on hand, or ask your local butcher. They’ll often give you a small amount for free.

Cutting board with a package of flank steak, fresh spinach, olive oil, lemon, salt, sun dried tomatoes, and feta.

How to Make Steak Pinwheels

Butterfly the steak. Using a sharp knife, slice the steak horizontally through the middle, until only about ½ inch is left. Fold it open and lay flat.
Pound to an even thickness. Cover the steak with parchment or wax paper then use a meat mallet or hefty rolling pin to pound it to an even thickness (¼-½ inch). This is a great time to get out some of that holiday stress!
Season. Sprinkle the steak evenly with salt, pepper, and rosemary on both sides. Allow it to rest while you prepare the filling.

Butterflied flank steak on a cutting board.

Saute spinach. Heat the oil in a skillet over medium heat. Add the pepper flakes and the garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with a little Kosher salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it’s hot!) to release any excess moisture.
Mix filling. Add the spinach to a bowl and stir in chopped tomatoes, feta cheese, and lemon zest. Set aside.

Bowl of sauteed spinach, sun dried tomatoes, feta, and lemon zest.

Fill the steak. Place the steak so the grain is running horizontally in front of you. Spread the feta mixture all over the top of the steak, leaving just a small edge. If you have edges that are torn or very irregular, you can trim them off.
Roll and freeze. Roll the steak over the filling lengthwise. Wrap it with saran wrap and freeze for 15 minutes. This makes for easier slicing.

Flank steak butterflied and topped with sauteed spinach, feta, and sun dried tomatoes.

Wrap and slice. Once the steak has chilled, remove the saran wrap and preheat the oven to 375 degrees. Wrap a piece of butcher’s twine in the very center of the roll, then add more on either side, spacing each tie 2-2.5 inches apart. You want the twine to be in the center of each slice. Use a sharp knife to slice the steak. You should get 7-8 pieces.
Sear then bake. Heat oil in a large oven safe skillet over high heat until it simmers. Add the steak, filling side down, and brown for about 2 minutes. Flip and brown the other side, another 2 minutes. Pop the whole pan into the oven and bake another 5-9 minutes. Place a meat thermometer at the thickest part of the interior of the roll. Remove it around 145 degrees for a perfect medium.
Rest and serve. Rest the steak for 10 minutes, then top with balsamic glaze before serving.

Flank steak roll up wrapped with butcher's twine.

Beef pinwheels with spinach, feta, and sundried tomatoes before being baked.

Tips:

This is a great time to befriend your local butcher! If you ask, they will likely butterfly the steak for you, and even throw in some butcher’s twine for free.
The most important tool for slicing a steak is a sharp knife. I found this bread knife worked well to avoid smushing the rolls, but a sharp chef’s knife also works well. Always handle knives with care.
A meat thermometer is your best friend for cooking any kind of beef, from burgers to steaks to roasts. 145 degrees is the perfect temperature to keep these Beef Pinwheels tender and flavorful. You can use this guide to determine what temperature to cook all different kinds of beef.
Confused about packaging on beef in the grocery store? Check out this guide which explains USDA Grades of Beef and the difference between choice and prime cuts.

Beef pinwheels lined up on a green and white serving platter.

Beef Pinwheel Storage

The cooked pinwheels can be left at room temperature for up to 2 hours, making them great for holiday parties. They’re good served piping hot or at room temperature.

After two hours, store the roll ups in an airtight container in the fridge for up to 5 days.

Can you make beef pinwheels ahead of time?

Yes! Prepare the beef pinwheels through step 7. Instead of freezing, just pop the wrapped steak in the fridge. It can stay that way for up to 24 hours before slicing and baking.

Can you reheat steak pinwheels?

Yes. I thought these were best served right after baking, but they were also great reheated in the air fryer at 390 degrees for about 6 minutes.

What sides go well with beef pinwheels?

All the traditional sides for steak also pair well with these steak roll ups! Try serving them with Cheesy Potato Casserole, Sauteed Green Beans, Honey Carrot Saute, or Air Fried Asparagus with Breadcrumbs.

That Good Salad, an Autumn Salad, or a Creamy Caesar Dressing salad are also great options.

More Great Holiday Beef Recipes + Facts

Beef is a lovely option for the holidays. Options like our Easy Prime Rib Roast, Beef Short Ribs, and classic Surf and Turf make holiday gatherings extra special.

Today, farmers and ranchers are raising delicious beef more sustainably than ever before. America’s beef farming industry has one of the smallest carbon footprints in the world, 10 to 50 times lower than some other nations.

Much has changed since the days of cowboys, cattle drives, and the Old West. Today, beef farming is filled with drones, apps and computers – just like your holiday wish list!

To learn more about the 17,000 beef farming families in Ohio, visit www.Ohio B eef.org, and follow the Ohio Beef Council on Fac e book, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

Beef Pinwheels with Sun Dried Tomatoes and Spinach

Yield: 8

Prep Time: 20 minutes

Cook Time: 15 minutes

Additional Time: 15 minutes

Total Time: 50 minutes

Flank steak pinwheels stuffed with sun dried tomatoes, feta cheese, and spinach make a flavorful dinner for special occasions.

Ingredients

2-2.5 lb flank steak
Kosher salt and fresh cracked pepper
2 teaspoons chopped rosemary
Olive oil, to coat
3 garlic cloves, minced
Pinch red pepper flakes
5 cups packed baby spinach
4 ounces sun dried tomatoes in oil, drained and roughly chopped
3 ounces feta cheese
Zest of 1 lemon
1 Tablespoon vegetable oil
Balsamic glaze

Instructions

Butterfly the steak. Using a sharp knife, slice the steak horizontally through the middle, until only about ½ inch is left. Fold it open and lay flat.
Pound to an even thickness. Cover the steak with parchment or wax paper then use a meat mallet or hefty rolling pin to pound it to an even thickness (¼-½ inch). This is a great time to get out some of that holiday stress!
Season. Sprinkle the steak evenly with salt, pepper, and rosemary on both sides. Allow it to rest while you prepare the filling.
Saute spinach. Heat the oil in a skillet over medium heat. Add the pepper flakes and the garlic into the oil. Saute until fragrant, about 30 seconds. Add the spinach and allow it to wilt, about 2-3 minutes. Sprinkle lightly with a little Kosher salt then remove the mixture from heat. Place the spinach mixture in a paper towel and squeeze gently (be careful, it's hot!) to release any excess moisture.
Mix filling. Add the spinach to a bowl and stir in chopped tomatoes, feta cheese, and lemon zest. Set aside.
Fill the steak. Place the steak so the grain is running horizontally in front of you. Spread the feta mixture all over the top of the steak, leaving just a small edge. If you have edges that are torn or very thin, trim them off.
Roll and freeze. Roll the steak over the filling tightly from bottom to top. Wrap it with saran wrap and freeze for 15 minutes. This makes for easier slicing.
Wrap and slice. Once the steak has chilled, remove the saran wrap and preheat the oven to 375 degrees. Wrap a piece of butcher’s twine in the very center of the roll, then add more on either side, spacing each tie 2-2.5 inches apart. You want the twine to be in the center of each slice. Use a sharp knife to slice the steak. You should get 7-8 pieces.
Sear then bake. Heat vegetable oil in a large oven safe skillet over high heat until it shimmers. Add the steak, filling side down, and brown for about 2 minutes. Flip and brown the other side, another 2 minutes. Pop the whole pan into the oven and bake another 5-9 minutes. Place a meat thermometer at the thickest part of the interior of the roll. Remove it around 145 degrees for a perfect medium.
Rest and serve. Rest the steak for 10 minutes, then top with balsamic glaze before serving.

Notes

Beef Pinwheels can be left at room temperature for up to 2 hours, then should be refrigerated in an airtight container for up to 5 days.

To make ahead, follow the instructions through step 7. Instead of freezing, store the beef in the fridge for up to 24 hours befores slicing and searing.

Leftover roll ups can be reheated in a 390 degree air fryer for 5-7 minutes.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 589Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 211mgSodium: 333mgCarbohydrates: 6gFiber: 2gSugar: 1gProtein: 74g

Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.

Beef Pinwheels