Spinach and Bacon Stuffed Steak Pinwheels
Thin-pounded beef flank or top round steak layered with crispy bacon, wilted spinach, and herb breadcrumb filling, then rolled and sliced into pinwheels for grilling or broiling. The scoring tenderizes the meat while the pinwheel presentation makes an elegant dinner that impresses without complicated technique. Serve these as a showstopping main course for special occasions or weeknight dinners when you want restaurant-quality plating at home. This version scales flexibly—cook half fresh and freeze half for convenient future meals.
Ingredients
- 8 bacon slices
- 1 ½ lbs beef flank steak or beef top round steakbeef sirloin tip steak1:1protein
similar tenderness and flavor
- ½ teaspoon lemon-pepper seasoning
- ¼ teaspoon salt
- 10 ounce frozen chopped spinach, thawed and well drained
- 2 tablespoon fine dry breadcrumbs
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon lemon-pepper seasoning
- 1 dash salt
Instructions
- 1
Cook bacon in large skillet until just done but not crisp; drain on paper towels.
- 2
Score steak by making shallow diagonal cuts at 1-inch intervals in diamond pattern on both sides.
- 3
Place steak between plastic wrap and pound lightly with meat mallet flat side from center outward to form 12x8-inch rectangle.
- 4
Sprinkle 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over pounded steak.
- 5
Arrange cooked bacon lengthwise across steak.
- 6
Mix spinach, breadcrumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt in bowl.
- 7
Spread spinach mixture evenly over bacon.
- 8
Roll steak tightly from short side and secure with wooden toothpicks at 1-inch intervals starting 1/2 inch from end.
- 9
Cut between toothpicks into eight 1-inch slices.
- 10
To grill: thread two pinwheels horizontally onto each long skewer, removing toothpicks; grill over medium coals 12 to 14 minutes, turning once.
- 11
To broil: place pinwheels cut side down on unheated broiler rack; broil 3 to 4 inches from heat for 12 to 14 minutes, turning once.
Tips
Score the raw steak in a diamond pattern before pounding to break down muscle fibers and ensure even, tender thickness throughout the rectangle.
Keep bacon just pliable, not fully crisp, so it bends easily inside the roll without breaking apart during cooking.
Freeze the prepared pinwheels unwrapped on a tray first, then transfer to freezer containers to prevent them from sticking together.
Good to Know
Assembled uncooked pinwheels keep in airtight freezer containers up to 3 months. Thaw overnight in refrigerator before cooking.
Prepare and assemble pinwheels up to 1 day ahead; refrigerate covered. Freeze up to 3 months for make-ahead convenience.
Serve hot immediately after grilling or broiling. Pairs well with roasted vegetables, salad, or garlic bread. Plating cut-side up showcases the spiral filling.
Common Mistakes
Use parchment or plastic wrap under meat when pounding to prevent splatter and uneven thinning.
Do not crisp bacon fully to avoid shattering when rolled inside steak.
Do not skip the scoring step to risk tough, chewy texture in finished pinwheels.
Do not overcook past medium doneness to avoid drying out thin-cut steak slices.
Substitutions
similar tenderness and flavor
FAQ
Can I make these pinwheels ahead and freeze them?
Yes. After rolling and slicing, place two pinwheels in individual freezer containers and freeze up to 3 months. Thaw overnight in refrigerator before grilling or broiling using the same timing.
What if I don't have a grill--can I broil instead?
Absolutely. Broil cut-side down on an unheated broiler pan rack 3 to 4 inches from heat for 12 to 14 minutes, turning once. Cooking time and doneness are identical to grilling.
How long do frozen pinwheels keep, and how do I thaw them?
Freeze up to 3 months in sealed, labeled freezer containers. Thaw overnight in the refrigerator before cooking. Do not thaw at room temperature to maintain food safety.