Flank Steak Pinwheels

This was another of the freezer meals we put together about a month ago. Shawn is out of town and this is easy and in the freezer and it’s possible we have no food at ALL in the fridge. So it worked out. I want to say that the best part was the side of the first zucchini from our garden (also grilled), but the pinwheels were pretty good! They were a little messy on the grill, but for something you can pull out of the freezer and more or less throw on the grill I’m a fan!





  • 1 pound flank steak, butterflied along the grain
  • .5 teaspoons salt
  • .5 teaspoons ground pepper
  • 6 ounces Asiago cheese, shredded
  • 4 ounces spinach leaves, washed, patted dry
  • 6 ounces feta cheese, crumbled
  • 6 ounces sun dried tomatoes in oil, julienne cut


Butterfly the flank steak, then spread it out so that the grain is running left to right. Begin layering the flank steak with salt and pepper, the Asiago, then the spinach, the feta and sun dried tomatoes. Begin rolling the flank steak tightly and away from you.

Insert 3 skewers across the meat to hold it in place (or how ever many you need to hold it secure. Place the roll on a piece of plastic wrap. Carefully wrap the roll, removing the skewers as you go.  Wrap in an additional piece of plastic wrap and place in a freezer bag. Freeze.

To serve: Thaw, leaving the plastic wrap around the roll. Evenly insert the skewers, through the plastic wrap, 1 to 2 inches along the seam of the pinwheel to hold it together on the grill. Remove all of the plastic wrap. Cut in between each skewer but not against the skewer; you want the same amount of meat on either side of each skewer. Grill the pinwheels on each side for about 3 to 4 minutes or until your desired doneness.


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