Chimichurri Flank Steak Pinwheels in 20 Minutes Step-by-step instructions

Before you start

Before starting, remove the flank steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps it cook more evenly. Set out all the filling ingredients: provolone slices, roasted red peppers, and chimichurri.

Have butcher twine ready and cut into 8-inch lengths. Preheat a cast-iron skillet over high heat while you prepare the steak. Make sure the steak is dry before butterflying; pat it with paper towels if needed. Prepare a clean work surface and a sharp knife for slicing.

Instructions

Prep the Steak and Filling

1. 1Butterfly and Layer the Steak
   Place the flank steak on a cutting board. Using a sharp knife, slice horizontally through the thickest part, opening it like a book, to create an even, thin rectangle. If needed, pound lightly to an even thickness. Lay the butterflied steak flat. Arrange the provolone slices evenly over the surface, leaving a small border. Spread the roasted red peppers over the cheese, then drizzle with 1/2 cup chimichurri, spreading it evenly.
   Look for The steak is an even, thin layer, and the fillings are spread to the edges but not overflowing.
   Tip Butterflying is easier if the steak is slightly chilled. Use long, smooth strokes with a sharp knife.
2. 2Roll and Tie the Steak
   Starting from one long side, roll the steak tightly into a log, keeping the filling tucked inside. Secure the roll with butcher twine at 1-inch intervals, tying firmly but not so tight that the filling squeezes out. Trim any excess twine.
   Look for The log is compact and holds its shape; the twine is snug but not cutting into the meat.
   Tip Tie the twine around the roll like tying a package: loop, cross, and pull tight.

After this phase, the steak is butterflied into an even, thin rectangle, and the provolone, roasted peppers, and chimichurri are spread evenly over the surface. The steak is rolled tightly and tied with twine at 1-inch intervals. The roll should feel compact and secure, with no gaps or overflowing filling. The kitchen smells of fresh herbs and garlic from the chimichurri.

Sear and Caramelize

3. 3Slice into Pinwheels
   Using a sharp chef's knife, slice the rolled steak crosswise into 1.5-inch thick pinwheels. You should get about 8 to 10 pieces, depending on the length of the steak. Keep the twine on each slice to hold it together during cooking.
   Look for Each pinwheel shows a spiral of meat, cheese, and peppers.
   Tip Wipe the knife clean between cuts for neat edges.
4. 4Sear the Pinwheels
   Heat a cast-iron skillet over high heat until smoking hot. Add the olive oil and swirl to coat. Place the pinwheels in the skillet, cut-side down, in a single layer (work in batches if needed). Sear for 3 minutes per side, turning once, until the cheese is caramelized and the steak reaches an internal temperature of 130°F (54°C) for medium-rare. Use a meat thermometer to check. Let it rest for 3 minutes before slicing.
   Look for The pinwheels have a deep brown crust and the cheese is bubbling and golden at the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not overcrowd the pan; leave space between each pinwheel to get a good sear.
5. 5Rest the Steak
   Transfer the seared pinwheels to a plate and let them rest for at least 3 minutes. This allows the juices to redistribute and the meat to finish cooking to a safe temperature of 145°F (63°C) for medium.
   Look for The pinwheels are firm to the touch and the juices are lightly pooling on the plate.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for a juicy steak; don't skip it.

The pinwheels are seared in the hot cast-iron skillet with olive oil for 3 minutes per side. The cut sides develop a deep golden-brown crust, and the cheese melts and caramelizes at the edges, creating a savory, nutty aroma. The steak is cooked to 130°F (54°C) for medium-rare, and the pan is sizzling and fragrant. The pinwheels are then rested for 3 minutes, allowing the juices to settle.

Finish and Serve

6. 6Drizzle and Serve
   Spoon fresh chimichurri over the warm pinwheels, letting it pool around them. Slice one pinwheel in half to show the cheesy, juicy interior, and serve immediately.
   Look for The chimichurri is vibrant green against the caramelized steak, and the cheese is molten.
   Tip Serve with extra chimichurri on the side for dipping.

The rested pinwheels are drizzled with fresh chimichurri, which turns vibrant green against the browned meat. Slicing one pinwheel reveals a juicy, cheesy interior with a perfect spiral of filling.

The dish looks glossy and appetizing, with the chimichurri pooling around the pinwheels. The aroma is a mix of charred beef, melted cheese, and fresh herbs, and the texture is crisp on the outside, tender and moist inside.

Common mistakes

A common mistake is overfilling the steak, which makes rolling difficult and causes the filling to spill out during cooking. Keep the filling in a thin, even layer. Another mistake is cutting the pinwheels too thick or too thin; 1.5 inches is ideal for even cooking.

Searing over too low heat will not caramelize the cheese properly, while too high heat can burn the outside before the inside cooks. Also, avoid moving the pinwheels too early; let them sear undisturbed for the full 3 minutes to get a good crust.

How to tell it’s done

The steak is done when the internal temperature reaches 145°F (63°C) for medium, but for medium-rare, pull it at 130°F (54°C) and let it rest; the temperature will rise to about 135°F (57°C) during resting.

The pinwheels should have a deep brown, caramelized crust on both cut sides, and the cheese should be melted and golden at the edges. The meat should feel firm but slightly springy when pressed, and the juices should run clear when you slice into a pinwheel. Always use a meat thermometer for accuracy.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest