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Stuffed Flank Steak Pinwheels with Sautéed Spinach


  • 1 ¼ pounds flank steak
  • Kosher or fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 (5.2-ounce) container Garlic and Herb Cheese, such as Boursin
  • 2/3 cup sun-dried tomatoes in olive oil
  • 2 (6-ounce) bags pre-washed baby spinach
  • 1/3 cup pine nuts
  • Olive oil, for brushing, plus 3 tablespoons more, divided use


  1. Place the flank steak between two pieces of plastic wrap. Pound with the pronged side of a meat tenderizer until it is even in thickness and about ¼-inch thick (or ask your butcher to run the steak through their meat tenderizer and then just pound it with a rolling pin). Season the meat with some salt and pepper. Spread half of the cheese in a 3-inch wide strip down the center of the meat.
  2. Drain and finely chop the sun-dried tomatoes and place on top of the cheese. Top with about 1 ½ cups spinach leaves and sprinkle lightly with some salt and pepper. Roll the steak up tightly, starting at one edge of the long side, tucking in the filling as you go. Brush the meat on the outside with olive oil and season well with salt and pepper. Place the steak on a cutting board and score the meat into 8 even sized pieces about 1½ inches thick. Tie the meat between the score marks in 8 places with butcher twine and cut the meat at the score marks.
  3. Brush a baking sheet with olive oil. Place the pinwheels on the baking sheet and bake for 25 minutes or until the meat is cooked to your liking. Let rest a few minutes, then remove the strings.
  4. About 10 minutes before the meat is done, place the pine nuts in a large dry skillet over medium-high heat and toast until brown and fragrant, about 3 – 4 minutes. Remove the pine nuts and reserve. Add 1 tablespoon of olive oil to the hot pan and add the remaining spinach. Sauté until the spinach is wilted, 3 – 4 minutes.
  5. Place the remaining cheese in a blender or small food processor with 2 tablespoons of olive oil and a large pinch of salt and pepper. Process until smooth and pourable. If sauce is too thick, add a few more drops of olive oil.
  6. For each serving, place two pinwheels on a bed of sautéed spinach with a drizzle of the sauce and a sprinkling of pine nuts.


Serves 4

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beef Magazine Spinach Steak
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