Chimichurri Butter Flank Steak Pinwheels: A Steakhouse Dinner Tips, FAQ & printable recipe

Tips for success

For the best flavor, let the chimichurri sit for at least 15 minutes before using, allowing the herbs to infuse the oil and vinegar.

If you have time, marinate the butterflied steak in half of the chimichurri for 30 minutes in the refrigerator before assembling, but pat it dry before searing to ensure a good crust. Use a high smoke-point oil like canola or grapeseed for searing if you prefer not to use olive oil, which can burn at high heat.

To get clean slices, chill the rolled steak in the freezer for 15 minutes before slicing—this firms it up and makes cutting easier. Use a very sharp chef’s knife and slice with a gentle sawing motion.

If the twine is difficult to remove after cooking, use kitchen shears to snip it off. For extra flavor, add a sprig of rosemary or thyme to the butter while basting. Serve the pinwheels immediately, as they are best enjoyed hot and juicy.

Variations

• Spicy Chorizo Pinwheels: Replace the chimichurri with a mixture of cooked chorizo, roasted red peppers, and manchego cheese. Spread over the steak, roll, and slice. Sear as directed; the chorizo adds a smoky, spicy kick.
• Mushroom and Swiss: Sauté sliced mushrooms with garlic and thyme, then spread over the steak with Swiss cheese. Omit the chimichurri and instead brush the pinwheels with a Dijon mustard glaze before searing.
• Mediterranean Style: Spread the steak with a mixture of sun-dried tomatoes, feta, and spinach. Use a lemon-oregano vinaigrette instead of chimichurri. Serve with tzatziki sauce on the side.
• BBQ Bacon Cheddar: Spread the steak with barbecue sauce, then layer with cooked bacon and cheddar cheese. Roll, slice, and sear. Baste with additional barbecue sauce during the last minute of cooking.

Storage and make-ahead

Fridge

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or oven to maintain texture.

Freezer

Freeze cooked pinwheels in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

Reheat frozen or refrigerated pinwheels in a 350°F (175°C) oven for 10-15 minutes, or in a skillet over medium heat until warmed through.

Store leftover pinwheels in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a splash of beef broth or water, cover, and warm gently until heated through.

Alternatively, reheat in a 350°F (175°C) oven for about 10 minutes. The chimichurri can be stored separately in the refrigerator for up to 3 days.

You can assemble the pinwheels up to a day in advance. After slicing, place them on a plate, cover, and refrigerate. When ready to cook, let them sit at room temperature for 20 minutes, then sear as directed. The chimichurri can also be made up to 2 days ahead and kept refrigerated. Bring it to room temperature before serving.

Serving ideas

Serve the chimichurri butter flank steak pinwheels as a main course with a side of roasted potatoes, grilled vegetables, or a crisp green salad. The bright, herbaceous chimichurri pairs well with the rich beef and cheese.

For a complete steakhouse experience, add a glass of full-bodied red wine, such as Malbec or Cabernet Sauvignon. These pinwheels also make an impressive appetizer when sliced thinner and served on a platter with toothpicks.

For a casual dinner, serve the pinwheels on a bed of creamy polenta or mashed potatoes to soak up the buttery juices. You can also slice them and serve over arugula with a lemon vinaigrette for a lighter meal. The leftover chimichurri can be drizzled over vegetables or used as a marinade for chicken or shrimp. Garnish with fresh parsley or oregano for a pop of color.

Frequently asked questions

Recipe card

Chimichurri Butter Flank Steak Pinwheels: A Steakhouse Dinner

Prep 25 minCook 12 minRest 5 minTotal 42 minServes 4

Ingredients

• 800 g flank steak, butterflied flat
• 1 cup fresh flat-leaf parsley, chopped
• 2 tbsp fresh oregano
• 4 cloves garlic, minced
• 60 ml red wine vinegar
• 80 ml extra virgin olive oil
• 1 tsp crushed red pepper
• 1 tsp coarse salt
• 100 g provolone cheese, sliced
• 50 g grated parmesan
• 2 tbsp unsalted butter

Instructions

1. In a medium bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, olive oil, crushed red pepper, and coarse salt. Whisk until well blended. Set aside half of the chimichurri for basting and serving.
2. Place the butterflied flank steak between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness.
3. Spread half of the chimichurri evenly over the steak, leaving a 1-inch border. Layer the provolone slices over the chimichurri, then sprinkle with the grated parmesan.
4. Starting from one long side, roll the steak tightly into a cylinder. Secure the roll with butcher's twine every 1 1/2 inches. Slice between the twine into thick pinwheels.
5. Heat a cast-iron skillet over high heat until smoking. Add the steak pinwheels and sear for 3 minutes per side for medium-rare, or until the internal temperature reaches 145°F (63°C). Let it rest for 3 minutes before slicing.
6. During the last minute of cooking, add the butter to the skillet. Tilt the pan and spoon the melted butter over the pinwheels continuously until they are glossy and fragrant.
7. Transfer the pinwheels to a cutting board and let rest for at least 3 minutes. Remove the twine, spoon the reserved chimichurri over the top, and serve warm.

Contains: milk, sulfites

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

4 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.