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Flank Steak Pinwheels Recipe

Flank Steak Pinwheels

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 41-50 of 65

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  • on August 18, 2007

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    I had the butcher butterfly it for me, so it went together really fast. Mine was a bit fatter than it was probably supposed to be. Because there was so much filling, I grilled it whole, then sliced it. It has a beautiful presentation and great flavor. A definite keeper.

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  • on August 15, 2007

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    Good, ensure you roll it tightly, key to success.

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  • on August 15, 2007

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    A change up from the usual steak. It was a little difficult butterflying the flank steak in half. I had a few holes in it but just be patient and slowly pull on it to cut it evenly. Season the steak liberally! I only seasoned one side but it's necessary to season both sides.

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  • on August 10, 2007

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    This is now my husband's favorite meal. It is so tasty and delicious. Although I used different cheeses in mine. I used feta and mozzarella cheese. It was so good!

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  • on August 08, 2007

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    I love Rachael Ray and I just think that anything she does is awesome! This recipe is a fun creative way to serve an inexpensive, quick and easy meal to your whole family that would otherwise end up being the "same old same old" flank steak. And, believe me, if you're going to get my kids to eat spinach, you'd BETTER be creative!

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  • on August 05, 2007

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    I would totally make this again. It was so easy and tasty. I would recommend a milder cheese if you don't like strong cheeses but I messed up in cutting my steak and it still turned out amazingly great.

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  • on July 31, 2007

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    Made this for my family and-wow-everyone loved it--husband, teenagers, and 6 year old! Something for everyone! Delicious!

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  • on July 31, 2007

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    I'm not as quick as Rachael, so it took me more than 15 minutes to prep. However it was worth the effort. I used 3 soaked wooden toothpicks in each pinwheel. The combination of Asiago and Gorgonzola is very nice and the pinwheels really did stay together on the grill.

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  • on July 30, 2007

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    This was delicious but just be careful of salt, I found it a little salty but maybe I added too much to the meat. Easy to make though and really quick cooking!!

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  • on July 29, 2007

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    This recipe was just plain awesome. I used a jaccard on the butterflied meat before stuffing and rolling it. It turned out incredibly tender. Flank steak isn't known for tenderness but the combination of a jaccard and a thin cut made it melt in your mouth.

    This definitely would impress company.

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