Chimichurri Flank Steak Pinwheels in 20 Minutes

These chimichurri flank steak pinwheels are the kind of dish that looks like it took hours of careful rolling and tying, but the whole thing comes together in about 20 minutes. Butterflied flank steak is layered with provolone, roasted red peppers, and a bright garlic-parsley chimichurri, then rolled, sliced, and seared in a screaming-hot cast-iron skillet until the cheese caramelizes and the steak turns juicy and tender.

Flank steak is a lean, flavorful cut that benefits from quick, high-heat cooking. Butterflying it opens the meat into a thin sheet that rolls easily around a savory filling. The combination of melted provolone, sweet roasted red peppers, and punchy chimichurri creates a perfect balance of rich, tangy, and herbaceous flavors.

Searing the pinwheels at 450°F (232°C) for just a few minutes per side gives the outside a deep caramelization while keeping the inside rosy and tender. Serve these as a main course with a simple salad or crusty bread to soak up the extra chimichurri.

Ingredients

Why this recipe works

Butterflying the flank steak creates a larger surface area, which means more room for the filling and more flavor in every bite. It also makes the steak an even thickness, so it cooks uniformly and rolls into a neat spiral. Rolling the steak tightly and tying it with twine ensures that the filling stays put during slicing and searing, so each pinwheel holds its shape and looks beautiful on the plate.

Searing the pinwheels in a cast-iron skillet at high heat creates a flavorful crust through the Maillard reaction, while the cheese melts and caramelizes at the edges.

The 3-minute-per-side cooking time is short enough to keep the steak medium-rare, and the resting period allows the juices to redistribute, so each bite is moist and tender. The chimichurri, with its garlic and parsley, cuts through the richness of the cheese and beef, adding brightness and a touch of heat.

Notes and substitutions

Flank steak is the classic choice for pinwheels because it's wide and thin, but skirt steak or a thin-cut sirloin can be substituted. Provolone is ideal for its melty, slightly sharp flavor, but mozzarella, fontina, or Monterey Jack also work well.

Roasted red peppers from a jar are convenient and add a sweet, smoky note; if using fresh, roast them over a flame until charred, then peel and seed them. Chimichurri can be store-bought or homemade—look for one with a good balance of garlic, parsley, and vinegar.

A cast-iron skillet is recommended for the best sear and heat retention, but a heavy stainless-steel pan will also work. Use a meat thermometer to ensure the steak reaches the desired doneness; 130°F (54°C) for medium-rare, and remember the temperature will rise during resting.

Tie the twine snugly but not too tight, or the filling may squeeze out. If the pinwheels are browning too quickly, lower the heat slightly to avoid burning the cheese.

• Provolone: Provolone can be swapped with mozzarella, fontina, or Monterey Jack for a similar melty texture.
• Roasted red bell peppers: Use jarred roasted peppers or roast fresh peppers over a flame until charred, then peel.
• Chimichurri: Store-bought chimichurri works, or make a quick version with parsley, garlic, olive oil, and red wine vinegar.
• Flank steak: Skirt steak or a thin-cut sirloin can be used; adjust cooking time as needed.

Equipment

• Butcher twine
• Cast-iron skillet
• Meat thermometer
• Cutting board
• Chef's knife