Let me tell you about the first time I made steak pinwheels – I was hosting a last-minute dinner party and needed something that looked fancy but wouldn’t keep me in the kitchen all night. That’s when I discovered this magical technique of rolling up flank steak with a sun-dried tomato filling. The result? A stunning spiral of tender beef wrapped around a rich, Mediterranean-inspired center that had my guests convinced I’d spent hours in the kitchen.
What makes these pinwheels so special is how they transform an affordable cut of beef into something truly elegant. The flank steak acts like a blank canvas, soaking up all those incredible flavors from the sun-dried tomatoes, garlic, and Parmesan while staying juicy thanks to the clever rolling technique. And here’s the best part – you can cook them on the grill, in a pan, or even under the broiler depending on what’s easiest for you.
If you're looking for the perfect Steak Pinwheels with Sun-Dried Tomato, you're in the right place. Whether you love Steak or want to explore our Chicken Breast Recipes collection, we've got you covered.
Why This Recipe Works
- The roll-up method keeps all those delicious juices locked inside the steak while ensuring every bite has the perfect ratio of meat to filling. The tight spiral also promotes even cooking, so no dry edges or undercooked centers.
- Sun-dried tomatoes bring an intense umami punch that regular tomatoes just can’t match. Their concentrated sweetness balances the savory beef beautifully.
- Cream cheese in the filling melts into the most luscious, velvety texture that complements the beef beautifully while acting as a glue to hold all the flavors together.
- Versatility is key – serve these as appetizers for a fancy gathering or make them the star of your weeknight dinner. The cooking method adapts to whatever equipment you have available.
Essential Ingredients & Tools
For the Steak:
- 1.5 lbs flank steak (look for even thickness; skirt steak works but requires more careful rolling)
- 1 tsp kosher salt (enhances flavor and tenderizes the meat)
- ½ tsp black pepper (adds subtle heat)
- 1 tbsp olive oil (for searing; vegetable oil works too)
For the Sun-Dried Tomato Filling:
- ½ cup oil-packed sun-dried tomatoes, finely chopped (drain excess oil)
- 4 oz cream cheese, softened (ricotta makes a lighter alternative)
- 2 cloves garlic, minced (about 1 tsp)
- ¼ cup fresh basil, chopped (or 1 tsp dried basil in a pinch)
- ¼ cup grated Parmesan (Pecorino Romano works for sharper flavor)
For Assembly:
- Butcher’s twine or toothpicks (soak toothpicks in water first to prevent burning)
- 1 tbsp butter (optional, for basting – adds richness)
Tools You’ll Need
- Sharp knife (a chef’s knife or even a sharp paring knife will work)
- Cutting board (one with a groove catches juices)
- Meat mallet or heavy pan (for evening out the steak)
- Heavy skillet (cast iron is ideal but any oven-safe pan works)
- Instant-read thermometer (takes the guesswork out of doneness)
How to Make Steak Pinwheels with Sun-Dried Tomato
- Prepping the Steak
Lay your 1.5 lbs flank steak flat on a stable surface. Using a sharp knife, butterfly it by slicing horizontally through the middle, stopping about ½ inch from the edge so it opens like a book. Cover with plastic wrap and gently pound to an even ¼-inch thickness. This ensures uniform cooking and easier rolling.
- Seasoning
Sprinkle both sides evenly with 1 tsp kosher salt and ½ tsp black pepper. Let it sit for 5 minutes – this brief rest allows the salt to penetrate and begin breaking down proteins for a more tender result.
- Making the Filling
In a medium bowl, mix together 4 oz softened cream cheese, ½ cup chopped sun-dried tomatoes, 2 cloves minced garlic, ¼ cup fresh basil, and ¼ cup grated Parmesan until well combined. If the mixture seems too loose, refrigerate for 10 minutes to firm up.
- Rolling Like a Pro
Spread the filling evenly over the steak, leaving a ½-inch border on all sides. This prevents oozing during rolling. Starting from the long side, roll tightly like a sleeping bag, applying even pressure to maintain a compact spiral.
- Securing Your Masterpiece
Tie with butcher’s twine every 1.5 inches or secure with toothpicks. If using toothpicks, soak them first to prevent burning. For extra security, chill the rolled steak for 10 minutes before slicing into 1.5-inch pinwheels.
- Searing to Perfection
Heat 1 tbsp olive oil in a heavy skillet over medium-high until shimmering. Add pinwheels and sear undisturbed for 3-4 minutes per side until beautifully browned. For medium-rare, aim for 135°F internal temperature. Optional: baste with 1 tbsp butter during the last minute for extra richness.
- The Most Important Step
Transfer to a plate and let rest for 5 minutes before removing twine/toothpicks. This allows juices to redistribute – cutting too soon means losing all those flavorful juices to your cutting board.
Pro Technique
- Chill before slicing – After rolling but before slicing, refrigerate for 10 minutes. This firms up the filling for cleaner cuts.
- High heat is key – Wait until your pan is properly hot (a drop of water should sizzle immediately) to ensure a good sear rather than steaming.
- Don’t overcrowd – Cook in batches if needed to maintain pan temperature and prevent steaming.
- Thermometer trick – Insert the thermometer sideways into the center of a pinwheel for most accurate reading.
Ingredient Variations and Their Impact
- Spinach and feta – Swap sun-dried tomatoes for sautéed spinach and crumbled feta. Add a pinch of nutmeg to the spinach for depth.
- Prosciutto and mozzarella – Layer prosciutto under the filling and use fresh mozzarella instead of Parmesan. Finish with balsamic glaze.
- Pesto and pine nuts – Replace cream cheese with basil pesto and sprinkle with toasted pine nuts for crunch.
Perfect Pairings
Complementary Dishes
- Garlic Mashed Potatoes – The creamy texture and garlic flavor mirror the filling’s richness while providing a comforting base.
- Roasted Asparagus – Its slight bitterness and crisp texture cut through the dish’s richness beautifully.
Drinks
- Sangiovese – This medium-bodied Italian red’s bright acidity and cherry notes complement the sun-dried tomatoes perfectly.
- Amber Ale – The malt sweetness balances the savory flavors while carbonation cleanses the palate.
Something Sweet
- Lemon Olive Oil Cake – The citrus brightness provides a refreshing finish after the rich beef.
- Dark Chocolate Espresso Beans – A few of these offer a sophisticated, slightly bitter counterpoint to the dish’s umami notes.
Storage & Freshness Guide
Store cooked pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet with a splash of broth to maintain moisture. For longer storage, freeze uncooked pinwheels on a baking sheet before transferring to a freezer bag (up to 1 month). Thaw overnight in refrigerator before cooking.
Chef’s Wisdom
What began as a desperate attempt to impress dinner guests has become one of my most requested recipes. The beauty of these steak pinwheels lies in their deceptive simplicity – they look and taste like something from a fancy restaurant, yet come together with minimal effort and ingredients you likely already have. Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this technique delivers every time.
So roll up your sleeves (and your steak!) – I promise once you see how easy and impressive these are, they’ll become a regular in your repertoire.
Steak Pinwheels with Sun-Dried Tomato: A Showstopping Dinner That’s Easier Than You Think
Make stunning Steak Pinwheels with Sun-Dried Tomato in under an hour! Tender flank steak wrapped around a creamy, savory filling. Try this showstopper tonight!
Ingredients
For the Steak
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1.5 lbs flank steak
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1 tsp kosher salt
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½ tsp black pepper
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1 tbsp olive oil
For the Sun-Dried Tomato Filling
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½ cup oil-packed sun-dried tomatoes (chopped)
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4 oz cream cheese (softened)
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2 cloves garlic (minced)
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¼ cup fresh basil (chopped)
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¼ cup grated Parmesan
For Assembly
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Butcher's twine or toothpicks
-
1 tbsp butter (optional)
Instructions
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Butterfly 1.5 lbs flank steak by slicing horizontally, leaving ½ inch intact. Pound to ¼-inch thickness.01
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Season both sides with 1 tsp kosher salt and ½ tsp black pepper; let sit 5 minutes.02
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Mix filling ingredients (4 oz cream cheese, ½ cup sun-dried tomatoes, 2 cloves garlic, ¼ cup basil, ¼ cup Parmesan) until smooth; spread evenly over steak, leaving ½-inch border.03
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Roll tightly from long side; secure with twine or toothpicks every 1.5 inches.04
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Slice into 1.5-inch pinwheels.05
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Heat 1 tbsp olive oil in skillet over medium-high; sear pinwheels 3-4 minutes per side until 135°F internal temperature.06
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Rest 5 minutes before removing twine/toothpicks and serving.07
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