Italian Flank Steak Pinwheels

This Italian flank steak pinwheel recipe is a stunning dish that looks as good as it tastes. I love how the steak is rolled with salami, provolone, parsley, and garlic, creating a spiral of flavors that feels both rustic and elegant. It’s perfect for a family dinner or a special occasion, yet simple enough for a weeknight treat.

Why You’ll Love This Recipe

I love this recipe because it transforms a simple flank steak into something truly impressive. The salty richness of salami pairs beautifully with creamy provolone, while garlic and parsley bring freshness. I also like how slicing the rolled steak into pinwheels creates an eye-catching presentation that makes everyone at the table excited to dig in.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 whole flank steak, 2 to 2.5 pounds, trimmed of excess fat
kosher salt and freshly ground pepper
3 cloves of garlic, crushed
1 cup chopped parsley
4 ounces thinly sliced salami
4 ounces thinly sliced provolone cheese

Directions

1. I start by placing the flank steak on a cutting board and pounding it lightly with a meat mallet to even out the thickness.
2. I season both sides generously with kosher salt and freshly ground black pepper.
3. I spread the crushed garlic evenly over the steak, then sprinkle the chopped parsley across the surface.
4. I layer the salami slices evenly over the steak, followed by the provolone cheese.
5. I roll the steak tightly, starting from the long side, to form a log.
6. I secure the roll with kitchen twine at 1–2 inch intervals to hold the filling inside.
7. I sear the rolled steak in a hot skillet with a bit of oil until browned on all sides.
8. I transfer the skillet to a preheated oven at 375°F and roast for about 25–30 minutes, or until the internal temperature reaches 130–135°F for medium-rare.
9. I let the steak rest for 10 minutes before slicing into pinwheels and serving.

Servings and Timing

This recipe serves about 4 to 6 people. It takes me around 20 minutes to prep and about 30 minutes to cook, with an additional 10 minutes for resting.

Variations

Sometimes I add roasted red peppers or sun-dried tomatoes inside for a sweeter note. I also like to try different cheeses, such as mozzarella or fontina, for a creamier filling. For a spicier twist, I swap the salami for hot capicola.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the pinwheels gently in a 300°F oven until heated through. I avoid microwaving since it can make the steak tough and the cheese rubbery.

FAQs

Can I use a different cut of beef?

Yes, I can use skirt steak or even butterflied sirloin, but flank steak works best for rolling.

Do I need to pound the steak before rolling?

Yes, I find pounding helps the steak cook evenly and makes rolling easier.

Can I make this ahead of time?

Yes, I often prepare and roll the steak in advance, then refrigerate until ready to cook.

Should I slice the steak before or after cooking?

I always cook it whole, then slice into pinwheels after resting.

Can I grill this instead of roasting?

Yes, I can grill the rolled steak over indirect heat until cooked through, then sear over direct heat for a crust.

What can I serve with these pinwheels?

I like to serve them with roasted vegetables, mashed potatoes, or a simple salad.

How do I keep the filling from falling out?

I make sure to roll the steak tightly and tie it securely with kitchen twine.

Can I freeze the rolled steak?

Yes, I can freeze it before cooking. I just wrap it tightly in plastic wrap and foil, then thaw overnight before roasting.

How do I know when it’s cooked?

I use a meat thermometer and aim for 130–135°F for medium-rare or 140–145°F for medium.

Can I add fresh herbs besides parsley?

Yes, I sometimes use basil or oregano for extra Italian flavor.

Conclusion

These Italian flank steak pinwheels are one of my favorite ways to turn a simple cut of beef into something extraordinary. I love how the layers of salami, provolone, and herbs create a rich, savory bite in every slice. It’s a recipe I turn to when I want to impress without spending hours in the kitchen.

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