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Garlic Parmesan Flank Steak Pinwheel with salad and rice
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5 from 2 votes

Garlic Parmesan Flank Steak Pinwheels

These Garlic Parmesan Flank Steak Pinwheels are stuffed with cheese, spinach and lemon for a fresh, flavorful comfort food dish!


  • 1.5 lb uncooked lean and trimmed flank steak
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried parsley
  • 3 teaspoons olive oil, divided
  • 3 garlic cloves, minced
  • 3 oz Parmesan cheese, freshly shredded
  • 2 oz shredded 2% Mozzarella cheese
  • 1 tablespoon lemon zest
  • 2 cups torn fresh spinach leaves
  • *You will also want to have butchers twine/cooking twine on hand , often times you can ask for some at the butcher counter at your grocery store but you can also just buy your own to have on hand. I have this one from Amazon. You can also use toothpicks to seal it shut, but twine is easier.


  • Preheat the oven to 350 degrees.
  • Butterfly your steak (here is a helpful how-to video from Cooks Illustrated…you can also ask the butcher at your grocery store to do this for you) and pound to an even ½ inch thickness. Season both sides of the butterflied steak with salt, pepper, and parsley. Lay the butterflied steak flat on a cutting board.
  • Heat a teaspoon of olive oil in a large skillet/saute pan and bring to medium heat. Add the garlic and cook, stirring, for 30-60 seconds until fragrant. Remove from heat. Scoop out the garlic (leave what you can of the oil in the pan) and sprinkle it across the surface of the butterflied steak. Use clean hands to spread it out evenly.
  • Sprinkle the shredded Parmesan and shredded Mozzarella evenly over the top of the surface of your butterflied flank steak, leaving about an inch of space at the end you plan to roll toward. Top with the lemon zest. Lay the spinach leaves over the top.
  • Roll the steak up tightly over the filling and tie with twine in six evenly spaced segments (or use toothpicks) to seal and keep your steak and filling rolled snugly. Using a sharp knife, slice your roll between pieces of twine into six pinwheels.
  • Add the remaining two teaspoons of olive oil to your large skillet/saute pan and bring to medium-high heat. Add the pinwheels cut-side down and sear for 2-3 minutes. Flip them over and sear for another 2-3 minutes until browned on both sides.
  • Transfer the pinwheels to a baking dish (or if your skillet is oven-safe, you can keep them in there) and place them in the heated oven. Bake for 10 minutes. Remove from the oven and tent with aluminum foil for 5 minutes to rest.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information per (1 pinwheel) serving:
260 calories, 2 g carbs, 0 g sugars, 13 g fat, 6 g saturated fat, 32 g protein, 0 g fiber (from myfitnesspal.com)
MYWW SMARTPOINTS PER (1 Pinwheel) SERVING: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPoints
Weight Watchers Points Plus:
6 per (1 pinwheel) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
adapted from Whisk It Real Gud and Gimme Delicious