Caramelized Beef Pinwheels.
Butterflied flank stuffed with Parmesan and spinach, rolled tight, seared hard until the edges char and caramelize
Butterflied flank stuffed with Parmesan and spinach, rolled tight, seared hard until the edges char and caramelize
Ingredients
For the Pinwheels:
- 2 lbs flank or skirt steak (butterflied, ask your butcher if you need help)
- 2 Tablespoons Casa M Spice Co Cattle Drive
- 2 teaspoons Casa M Spice Co Uncontrolled Chain Reaction
- 5 Tablespoons olive oil, divided (3 Tablespoons and 2 Tablespoons)
- 2 Tablespoons butter
- 1 cup Parmesan cheese, shredded
- 2 cups spinach, chopped
- 1/4 cup flat-leaf parsley, finely chopped
- lime wedges for garnishing
- kitchen twine
Method
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01
Butterfly the flank steak
5 minIf your butcher didn't do it, lay the steak flat and carefully slice horizontally through the middle, leaving about a half-inch uncut on one edge so it opens like a book. This gives you an even surface for stuffing.
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02
Season the flank
2 minLay the butterflied steak on your cutting board and coat it well with Cattle Drive — don't be shy here, you want flavor throughout every bite of the pinwheel.
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03
Layer filling
3 minSpread the Parmesan in an even layer, then top with the chopped spinach. This order keeps the cheese from sliding around when you roll.
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04
Roll and tie the pinwheels
8 minRoll the steak up tight like a cigar, secure with toothpicks, then wrap kitchen twine around each section you'll cut. You'll make 7 cuts to create 8 pinwheels, with one piece of twine per pinwheel to hold the spiral together.
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05
Make the herb oil
2 minWhisk together the 3 Tablespoons of olive oil and chopped parsley in a small bowl — this mixture will coat the pinwheels and infuse them with fresh flavor.
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06
Coat and marinate
240 minBrush the herb oil over both sides of each pinwheel and refrigerate for about 4 hours. This lets the spices and seasonings really penetrate the meat.
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07
Bring to room temperature
10 minPull the pinwheels from the fridge and let them sit for 10 minutes while you preheat the oven to 375°F — this ensures even cooking from edge to center.
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08
Sear the pinwheels
6 minHeat 2 Tablespoons of olive oil and butter in a cast iron skillet over high heat until the butter foams, then sear each pinwheel 3 minutes per side. You're building that caramelized crust that gives you flavor and texture.
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09
Finish in the oven
8 minTransfer the skillet to the 375°F oven and let it cook for 5 to 10 minutes, depending on thickness. The residual heat finishes the center while the crust stays locked in.
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10
Check doneness and rest
2 minUse a meat thermometer — pull at 140°F for medium-rare, 150°F for medium, or 160°F for well-done. Let the pinwheels rest a few minutes before serving so the juices redistribute.
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11
Serve with lime
1 minPlate the pinwheels and finish with a squeeze of fresh lime juice to brighten the rich, caramelized beef and cut through the Parmesan.
From Mike's Notebook
Butterfly the steak yourself if your butcher can't — you control the thickness and avoid paying for the service.
Let the seared pinwheels rest 5 minutes before slicing so the spiral holds instead of falling apart on the plate.
Tie the roll tight enough that it doesn't bulge when searing — loose twine means uneven browning and a messy slice.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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