Chimichurri Flank Steak Pinwheels in 20 Minutes Tips, FAQ & printable recipe

Tips for success

To get a perfect spiral in each pinwheel, roll the steak as tightly as possible without squeezing the filling out. Use the twine to hold the roll together, and slice with a very sharp knife in one smooth motion.

If the knife catches on the twine, use kitchen shears to snip the twine after slicing. For even cooking, make sure the pinwheels are all roughly the same thickness; trim any uneven ends and cook them alongside the rest.

For extra flavor, brush the cut sides of the pinwheels with a little chimichurri before searing, or add a pat of butter to the pan during the last minute of cooking to baste. If the cheese starts to leak out and burn, that's okay—those crispy bits are delicious.

Serve the pinwheels immediately after resting, as they are best when the cheese is still molten. Leftover chimichurri can be stored in the fridge for up to a week and used on grilled meats or vegetables.

Variations

• Spicy Chorizo Pinwheels: Add a layer of cooked, crumbled fresh chorizo over the provolone before adding the peppers. The spicy, smoky sausage adds depth and a bit of heat. Reduce the chimichurri to 1/4 cup to balance the flavors.
• Mushroom and Swiss: Swap the provolone for Swiss cheese and the roasted red peppers for sautéed mushrooms. Use a chimichurri with extra parsley and a hint of oregano. This earthy variation is rich and savory, perfect for fall.
• Pesto and Mozzarella: Replace the chimichurri with basil pesto and the provolone with fresh mozzarella. Add sun-dried tomatoes instead of roasted red peppers. The result is an Italian-inspired pinwheel with a bright, herby flavor.
• BBQ Bacon Pinwheels: Spread a thin layer of barbecue sauce over the steak before adding the provolone and peppers. Top with crispy cooked bacon pieces. Use a smoky chimichurri or skip it and serve with extra BBQ sauce on the side.

Storage and make-ahead

Fridge

Store leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water, or serve cold in a sandwich.

Freezer

Freeze the cooked pinwheels in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven until warmed through.

Reheat

Reheat in a skillet over medium heat with a splash of water or broth, covered, for 5–7 minutes. Or place in a 350°F oven for 10 minutes.

Store leftover pinwheels in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a skillet over medium heat with a splash of water or broth, cover, and warm for 5–7 minutes, or until heated through.

The cheese will melt again, and the steak will stay moist. Avoid microwaving, as it can toughen the meat and make the cheese rubbery.

The rolled steak can be prepared up to 24 hours in advance. After rolling and tying, wrap the log tightly in plastic wrap and refrigerate. When ready to cook, slice into pinwheels and sear as directed. This makes it easy to have a impressive dinner ready on a busy weeknight. The chimichurri can also be made ahead and stored in the fridge for up to a week.

Serving ideas

Serve the chimichurri flank steak pinwheels as a main course with a simple green salad dressed with lemon and olive oil, or with roasted vegetables like asparagus or zucchini. Crusty bread is perfect for soaking up the extra chimichurri and any juices from the steak.

For a heartier meal, serve alongside roasted potatoes or a grain salad. The pinwheels are also great for entertaining, as they can be arranged on a platter and served warm or at room temperature.

For a complete Argentine-inspired meal, pair the pinwheels with a grilled corn salad or a tomato and onion salad. A glass of Malbec or a light beer complements the smoky, herby flavors. If serving as an appetizer, slice the pinwheels into thinner rounds and serve with toothpicks. The leftovers can be sliced and used in sandwiches or wraps the next day.

Frequently asked questions

Recipe card

Chimichurri Flank Steak Pinwheels in 20 Minutes

Prep 15 minCook 6 minRest 3 minTotal 24 minServes 4

Ingredients

• 2 lb flank steak, butterflied
• 6 slices provolone cheese
• 1 cup roasted red bell peppers, sliced
• 1/2 cup chimichurri sauce, plus more for serving
• 2 tbsp olive oil

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

6 g

Fat

39 g

Fiber

1 g

Sugar

3 g

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