Randy Chandler
Beef pinwheels with spinach and cheese are an easy-to-make, delicious meal that can be prepared in about 30 minutes. They are a great option for a weeknight dinner or when trying to impress guests. The beef pinwheels are made with flank steak, which is a thin, flat cut of beef that is tender and well-marbled. The steak is then stuffed with spinach, cheese, and other ingredients such as sun-dried tomatoes, and rolled up to create a juicy and flavorful dish. They can be cooked in the oven, on a grill, or in a skillet, and are often secured with kitchen twine or toothpicks to keep their shape.
| Characteristics | Values |
|---|---|
| Type of beef | Flank steak, skirt steak, flap steak, top-round beef |
| Amount of beef | 2 pounds |
| Thickness of beef | 1/4-inch |
| Other ingredients | Olive oil, balsamic vinegar, garlic, mozzarella cheese, spinach, tomatoes, salt, pepper, provolone cheese, Parmesan cheese, bacon, lemon zest, bell peppers, onions, sour cream, ricotta, herbed cream cheese, artichoke hearts |
| Cooking method | Oven, grill, skillet |
| Cooking time | 25-30 minutes, 15 minutes, 5-10 minutes |
| Cooking temperature | 350°F, 400°F, 120°F |
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What You'll Learn
Choosing the right cut of beef
When it comes to choosing the right cut of beef for your pinwheels, there are a few options to consider. The most commonly used cut is flank steak, which is favoured for its size and flavour. It is large enough to make pinwheels and has a rich beefy taste. However, some people find it too thin and prone to tearing, so an alternative is top round steak, which is thicker and sturdier. This cut is leaner and can be tougher, so it needs to be tenderised and briefly cooked. Other options include skirt steak and thin-sliced top-round beef.
If you opt for flank steak, you will need to butterfly the steak by slicing it horizontally through the middle, leaving about half an inch intact so that it opens like a book. You can then use a meat mallet or rolling pin to pound the meat to an even thickness of about a quarter to half an inch. This process can also be done with top round steak, which may need to be tenderised before rolling.
Skirt steak is another option, which is also pounded thin with a mallet and then layered with fillings. This cut is often used for pinwheels with cowboy butter, a delicious accompaniment made with butter, garlic, Dijon mustard, parsley, red chilli flakes, and cayenne powder.
When choosing your cut of beef, consider the size and thickness of the steak, as well as its flavour and tenderness. You want a cut that is large enough to roll into pinwheels and has a good balance of flavour and tenderness. Remember that thinner cuts like flank steak may require more careful handling to prevent tearing, while thicker cuts like top round steak may need additional tenderising techniques.
Ultimately, the right cut of beef for your pinwheels depends on your personal preference and the specific recipe you are following. Flank steak, top round steak, and skirt steak are all popular choices, each with its unique characteristics and benefits. By understanding the qualities of each cut, you can make an informed decision to create delicious and impressive beef pinwheels.
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Preparing the beef for rolling
To prepare the beef for rolling, start by choosing a suitable cut of meat. Flank steak is a popular choice for pinwheels due to its size and flavour, but other options include skirt steak, flap steak, or thin-sliced top-round beef.
Once you have your steak, you'll want to butterfly it. Place the steak on a cutting board and cut it in half horizontally, leaving the outer edge intact so it opens like a book. Be careful not to cut all the way through. You can then use a meat mallet to pound the meat to an even thickness of about 1/4 inch. This will make it easier to roll. Chilling the beef in the freezer for about 15 minutes can make the butterflying process easier.
Before adding your filling, you can optionally sear the steak quickly on a hot skillet for about 20-30 seconds per side. This will help create a flavour crust without cooking the steak all the way through. You can then season the steak with salt and pepper or a steak seasoning blend of your choice.
Now you're ready to start layering your fillings. Brush the steak with olive oil, balsamic vinegar, and garlic, then add your cheese, spinach, and any other desired ingredients, leaving about 1/2 to 3/4 inch uncovered around the edges. Get creative with your fillings and use whatever ingredients you have on hand!
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Preparing the filling
To prepare the filling for beef pinwheels with spinach and cheese, you will need spinach, cheese, and other ingredients of your choice.
Start by preparing the spinach. If you are using frozen spinach, make sure it is thoroughly thawed and squeezed of excess water. If you are using fresh spinach, lightly saute it before adding it to the filling. You can also remove the stems from the spinach leaves, as they can be tough and fibrous.
For the cheese, you can use shredded or sliced mozzarella, provolone, Parmesan, or cream cheese. If you want a stronger cheese flavor, you can use grated Parmesan cheese on top of another cheese, such as cream cheese. You can also add other ingredients to the filling, such as sun-dried tomatoes, diced artichoke hearts, or sour cream. If you're feeling adventurous, you can even add bell peppers, onions, or other ingredients of your choice.
Once you have prepared the spinach and cheese, it's time to assemble the filling. You can simply layer the cheese and spinach on top of the steak, leaving about 1/2 to 3/4 inch uncovered around the edges. You can also combine the spinach, cheese, and any other ingredients in a small bowl and spread the mixture over the steak.
Feel free to get creative and experiment with different ingredients and combinations to find your perfect filling!
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Rolling the pinwheels
Preparing the Beef
Before rolling, it is important to prepare the beef. Start by laying the flank steak flat on a cutting board. Cut the steak in half, leaving the outer edge intact so that it opens like a book. Chilling the beef in the freezer for about 15 minutes can make this process easier.
Next, use a meat mallet to pound the meat to an even thickness of about 1/4 inch. This step ensures the beef is easy to roll and provides a good base for the fillings. Score the steak with a diamond pattern to further tenderize it.
Layering the Fillings
Once the beef is prepared, it is time to add the fillings. Brush the beef with olive oil, balsamic vinegar, and garlic. This mixture adds flavour and moisture to the pinwheels.
Then, layer the shredded mozzarella or provolone cheese, spinach leaves, and diced tomatoes on top of the beef. Get creative with the fillings and add ingredients like bell peppers, onions, or sun-dried tomatoes. Leave about 1/2 to 3/4 inch uncovered around the edges of the beef, as the fillings will spread when rolling.
Rolling and Securing
Now it is time to roll the pinwheels. Starting from the shorter side, begin rolling the beef tightly, tucking in the ingredients as you go. Roll with the grain of the meat. Make sure to keep everything securely in place to ensure the ingredients stay packed together after slicing.
To secure the roll, tie kitchen twine or butcher's twine around the roll at 1-inch intervals. Alternatively, you can use toothpicks or wooden skewers spaced about 2 inches apart. This step ensures the pinwheels hold their shape during cooking.
Slicing
Finally, use a sharp knife to slice the roll between each piece of twine or toothpick. Each pinwheel should be about 1 inch in height. Cut across the grain of the flank steak to shorten the muscle fibres, making the steak more tender and easier to chew.
Now your beef pinwheels are ready for cooking!
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Cooking the pinwheels
Firstly, preheat your oven to 350°F or 400°F, depending on your recipe. You can also use a grill or barbecue to cook your beef pinwheels. If you're using a skillet, heat it to a medium-high heat and add vegetable oil or a small amount of another oil.
If you want to add an extra layer of flavour, brush the beef with olive oil, balsamic vinegar, and garlic before adding the filling. You can also season the beef with salt and pepper, or a steak seasoning blend.
Now it's time to add the filling. Start with a layer of cheese—mozzarella, provolone, Parmesan, or cream cheese are all great options. You can also add some sun-dried tomatoes or artichoke hearts for a Mediterranean twist. Next, add your spinach. If you're using frozen spinach, make sure it's thoroughly thawed and squeezed of excess water. Fresh spinach that's lightly sautéed will also work, as will other greens like kale or Swiss chard.
Roll up your beef pinwheels, starting from the shorter side and rolling tightly to keep everything in place. Secure the pinwheels with kitchen twine, toothpicks, or skewers.
If you're using a skillet, sear each side of the pinwheels for about 20-30 seconds, or until browned. Then, transfer them to the oven and bake for 5-15 minutes, or until the internal temperature reaches 120-145°F, depending on your desired level of doneness.
If you're cooking on a grill or barbecue, place the skewered pinwheels on the grill and cook for 5 minutes per side for medium-rare, or longer for a more well-done steak.
Let the pinwheels rest for 5-10 minutes before serving. Enjoy!
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