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Flank Steak Pinwheels

Cheesy, herby, steakhouse flavor rolled up and grilled like a backyard boss.


If you’ve ever wanted a steak cook that looks like you went full chef-mode but is actually stupid simple…these Flank Steak Pinwheels are it. You get that tender, juicy steak bite, a melty layer of provolone, and a hit of fresh chimichurri that cuts through everything with bright, garlicky, herb flavor.


Flank steak is built for this kind of move. It’s thin, takes seasoning like a champ, and when you slice it against the grain, it eats way more tender than people expect. Rolling it into pinwheels also gives you more surface area for bark, more edges to caramelize, and perfectly portioned pieces that are ideal for a cookout spread, date night, or when you just feel like flexing on a Tuesday.


We’re keeping it simple: olive oil binder, two rubs (a little savory heat + garlic jalapeño pop), provolone, and your fresh chimichurri. Toss them on the grill, cook to desired temp, rest, slice…


Prep & Cook Time:

  • Prep: 15-20 minutes

  • Cook: 10-18 minutes (depends on thickness + heat)

  • Rest: 8-10 minutes

  • Difficulty: Easy (but it looks advanced 😎)



Step-by-Step Pinwheel Recipe Video:



Step-by-Step Chimichurri Recipe Video:



Flank Steak Pinwheel Ingredients:


Chimichurri Ingredients:


  • 1 Bunch of Parsley (minced)

  • 5 Cloves of Garlic (minced)

  • 1 TBSP of Dried Oregano

  • 1/2 Cup of Olive Oil

  • 2 TBSP of Red Wine Vinegar

  • 1 TSP of Salt, Black Pepper & Crushed Red Pepper Flakes


Instructions:


1) Set up the grill (two-zone heat)

Fire up your grill for two-zone cooking:

  • One side hot/direct for searing

  • One side medium/indirect to finish to temp

You’re aiming for a grill temp around 400-450°F on the hot side.

2) Prep the flank steak

Lay the flank steak flat on a cutting board. If it’s uneven thickness, lightly even it out by pressing/flattening or slicing the steak in half (just make it roll-friendly).

3) Binder + seasoning

Brush a light coat of olive oil over the surface.

Season with:

  • Killer Hogs Steak Rub

  • Heath Riles BBQ Garlic Jalapeño Rub

Go medium coverage - remember, we still have cheese + chimichurri bringing flavor.

4) Add cheese + chimichurri

Layer provolone slices across the steak.

Spread a generous layer of fresh chimichurri over the cheese.

5) Roll it up tight

Roll the steak up into a tight log - like a cinnamon roll, but for meatheads.

Secure it with:

  • Butcher twine (best option) tied every 1–1½ inches, and/or

  • Skewers if you’re moving fast (don't be like me and forget to soak your wooden skewers to prevent burning...)

6) Slice into pinwheels

Slice between the twine ties to create pinwheels about 1 to 1½ inches thick.

If anything tries to loosen up, just snug the twine tighter or add a quick skewer.

7) Grill: sear first, then finish indirect

Place pinwheels on the direct heat side first.

  • Sear: 1½–2½ minutes per side (get that color)

  • Move to indirect heat to finish cooking to your target internal temp.

Pull at:

  • 125°F = rare

  • 130-135°F = medium-rare (sweet spot)

  • 140-145°F = medium

Carryover cooking is real - they’ll rise a few degrees while resting.

8) Rest, slice, and serve

Rest pinwheels 8-10 minutes, then slice and serve.

Optional power move: spoon a little extra chimichurri over the top right before serving.


Equipment:


Tips for the Best Pinwheels:

  • Slice against the grain when eating. If your pinwheels are sliced into rounds already, just make sure your final bite cut is across the grain direction.

  • Don’t overstuff. Too much chimichurri/cheese = it all escapes.

  • Two-zone heat prevents burning. Sear for color, finish indirect for perfect doneness.


What to Serve with Them:

  • Grilled corn

  • Crispy potatoes or wedges

  • Simple salad with lemon vinaigrette

  • Rice or chimichurri “drizzle bowl” situation


AFFILIATE DISCLOSURE:

Some of the links used in the post are affiliate links, so if you purchase through them, I will get a small commission at no extra cost to you.

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