This stuffed flank steak (some call them steak pinwheels) was one of the first fancy schmancy meals I made back when I was just dipping my toe into the cooking world. I’ve always loved steak, but over time I got kinda tired of the classic pan-seared steak (still love it though!), so I started to look for something new. When I developed this stuffed flank steak recipe… Y’all, it was love at first bite! I perfected the mushroom and spinach stuffing, and years later, it still flies off plates every time I make it.
This post may contain affiliate links. Read our disclosure policy.
How To Make Stuffed Flank Steak
Cook The Mushroom Mixture
Step 1: Heat olive oil and butter in a pan. Once the butter melts, add mushrooms, onions, rosemary, salt, and pepper. Cook until tender, then stir in the garlic and cook briefly without letting it burn.
Step 2: Add in Worcestershire sauce, stir together, and cook for a few more minutes. Then, set the mixture aside while you prepare the steak.
Stuff, Bake, and Cut the Steak Pinwheels
Step 3: Lay the butterflied steak on a cutting board and season the outside with salt and pepper. Flip it over and spread the mushroom mixture evenly across the inside.
Step 4: Arrange spinach and sprinkle breadcrumbs evenly over the surface of the mushroom mixture. Also, drizzle half of the butter over the breadcrumbs.
PRO TIP: Add some grated Parmesan or crumbled feta to the stuffing and thank me later, boos.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Step 5: Roll the steak up tightly from the bottom and secure the seam with toothpicks. Transfer it to a baking pan and brush the top with the remaining butter.
Step 6: Bake until the steak reaches 145°F for medium to medium-well, or 155°F if you prefer it well done.
Stuffed Flank Steak Recipes {Steak Pinwheels}
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ cups chopped mushrooms
- ½ cup diced onions
- 1 teaspoon rosemary
- 2 teaspoons minced garlic
- 2 teaspoons Worchestershire sauce
- Kosher Salt and Black Pepper
- 1 lb butterflied flank steak
- 1 ½ cups fresh spinach
- ½ cup seasoned breadcrumbs
- ¼ cup melted unsalted butter
- Toothpicks for securing
Instructions
- Preheat your oven to 350 degrees.
- Add olive oil and butter to a medium-sized pan over medium-high heat. Once both melt together, add mushrooms, onions, rosemary, and salt and pepper to taste, stir and cook until tender.
- Next, add the minced garlic and cook for an additional minute making sure not to burn it. Add in Worcestershire sauce, stir together, and cook for an additional 1-2 minutes. Then, set the mixture aside while you prepare the steak.
- Lay butterflied steak on a cutting board and season with salt and pepper on the outside of the steak then turn over. Spoon the mushroom mixture in an even layer across the steak.
- Next, arrange spinach and sprinkle breadcrumbs evenly over the surface of the mushroom mixture. Drizzle half of the butter over the breadcrumbs.
- Starting at the very bottom of the steak, carefully and tightly roll the steak, and secure the seam with toothpicks to hold it together.
- Place the rolled steak in the center of a baking pan and brush the top of it with the remaining butter.
- Bake until the probe inserted into the steak reaches an internal temperature of at least 145 degrees F, around 40 minutes. Your steak will be medium to medium well around this temperature. If you prefer it well done, continue cooking until it reaches an internal temperature of 155.
- Remove the rolled steak from the oven and allow it to sit for 10 minutes. Cut the steak into 1-inch thick slices, remove toothpicks, and serve with easy roasted brussel sprouts if you desire.
Notes
- Give the steak a light tap with a meat mallet to even it out. This helps it cook evenly and makes it easier to roll without tearing. You want it thin enough to roll but still strong enough to hold in the filling.
- Don’t overdo the stuffing. I know it’s tempting to load it up, but too much filling will have your stuffed rolled flank steak busting open in the oven.
- Outta toothpicks? No problem. Butcher’s twine or cut-down skewers work just as well to keep everything tight and in place.
- Let it rest before slicing. For at least 10 minutes so the juices stay put and don’t run all over your cutting board.
- Fridge: Wrap it in foil or plastic wrap, or stick it in an airtight container. It’ll stay good in the fridge for 3-4 days. You can also prep the raw rolled steak ahead and chill it for up to 6 hours before baking.
- Freezer: Wrap the whole thing or slice it into pinwheels first. Use freezer-safe wrap or bags and it’ll keep for up to 3 months. When you’re ready, thaw it overnight in the fridge.
- Reheating: The oven is your best bet, boos. Set it to 350°F, cover the steak with foil, and heat for 10-15 minutes until warmed through.
Nutrition
Serving Suggestions
- Veggies: Pair your flank steak pinwheels with vegetables that can hold their own. Think balsamic glazed Brussels sprouts, roasted sweet potatoes, or fingerling potatoes.
- Mashed Potatoes: Whip up some sour cream mashed potatoes, cream cheese mashed potatoes, or mashed sweet potatoes.
- Mac N Cheese: For a lighter take, try cauliflower mac and cheese. Feelin’ traditional? White cheddar mac and cheese. And for those who love it extra creamy… Velveeta mac, baby!
- Bread: Crispy garlic bread is perfect for scooping up those last bits of flavor. It’s a must-have for any steak pinwheels dinner!
Recipe Help
Of course, boos! Just lay it flat on a cutting board and slice it in half horizontally, but don’t cut all the way through. You want it to open like a book. Take your time with a sharp knife and you’ll be good!
Go for one that’s deep red with some fine marbling.
You can! Skirt steak works great too. It might cook a little faster, so keep that thermometer close.
pinterest 
facebook 
twitter 
email
I haven’t made this yet but will be soon … I can just tell it’s going to be a winner! I have a pellet smoker and I’m thinking that adding a touch of smoke to it by cooking it in the smoker at 350 F. vs. the oven will be a nice bonus. I also may dabble a bit with the meat temperature as I like flank steak a little more toward medium rare … so I might pull it at 138-140 F. Thanks for posting.