You can make Steak Pinwheels with Bacon, Spinach and Parmesan in 30 minutes! You'll love these stuffed steak rolls drizzled with balsamic glaze! Make them in the broiler using toothpicks to secure them or on the grill with skewers.
I have to introduce you to an old family favorite. These Steak Pinwheels with Bacon, Spinach and Parmesan taste as delicious as they look!
That's because I put an extra Italian spin on them with the addition of garlic and balsamic glaze. I hope no one minds!
Whether you call these beef pinwheels, roll-ups or even steak roulade (the French name), you can make this fancy steak dinner in just 30 minutes! And, you'll be using relatively inexpensive beef.
Just be sure to have some toothpicks on hand to secure the steak pinwheels if you'll be broiling them. Otherwise, you'll need skewers for the grill.
And, if these sound good, don't miss my Cheese-Stuffed Meatloaf with Spinach!
Top Round Steak: This is sometimes sold as "London broil" and is a lean cut of beef. I prefer it to flank steak here, because top round is a bit thicker and more sturdy for rolling. I used to make flank steak pinwheels, but found the flank steak was so thin, it would tear.
Top round steak is known for needing some help in the flavor department, but don't worry. We're going to stuff it with a delicious filling and turn it into a gourmet meal.
Top round steak also can be tough, since there's not much fat, but we'll tenderize it and cook it ever so briefly.
Bacon: Bacon makes everything better! I like to use center-cut bacon, since it's less fatty, but use one that you like. Thin bacon strips work better here than thick ones though.
Spinach: You might hear these called "beef florentine pinwheels" because they're stuffed with spinach. We're using frozen chopped spinach and thawing and draining it.
If you want to use fresh spinach, I would wilt the spinach leaves in a 12-inch pan with a little olive oil when you sauté the garlic. Then, drain and chop up the spinach.
Balsamic Glaze: More than a decoration, this balsamic reduction adds sweet vinegar flavor to the steak pinwheels. It's the same topping I use for tomato bruschetta, and it works wonders.
Look for it in the grocery aisle near the vinegar or purchase it online (affiliate link).
How to make steak pinwheels
See the card at the end of this post for the full recipe, but here's an overview.
- Sauté the garlic briefly, being careful not to let it burn.
- Score the steak in a diamond pattern to tenderize it.
- Pound the steak to tenderize it further and make it thinner for rolling. I use a meat mallet (affiliate link). Add salt and pepper.
- Add bacon that's cooked but not crispy.
- Top with spinach, Parmesan and garlic.
- Roll up and secure with toothpicks spaced an inch apart.
Then, you'll slice the stuffed beef roll in between the toothpicks to make pinwheels. Broil them for three minutes, and they're done!
Drizzle on some balsamic glaze before serving, and voilà.
- Make sure you fill the steak with bacon that's just cooked through and not crispy. Otherwise, the bacon will become too hard when it cooks further during the broiling step.
- To prevent a soggy filling, drain and squeeze the thawed spinach to get rid of excess liquid.
- Don't overcook the beef pinwheels, or they'll be tough. Watch them carefully during broiling.
What to serve with them
Frequently asked questions
Yes! To cook steak pinwheels on an outdoor grill, you'll need skewers instead of toothpicks. Thread two pinwheels on each long skewer.
Grill uncovered over medium heat, starting with five minutes on the first side. Flip them over to finish cooking to your liking. Don't overcook them, or the steak will be tough.
Store leftover meat pinwheels covered in the refrigerator for up to four days. I haven't tried freezing them and suspect the filling would get soggy after being thawed.
More recipes like this
- Instant Pot Braciole (Or Stovetop)
- Italian Meatloaf with Chicken or Turkey
- Mom's Spinach-Ricotta Pie
- Easy Spinach-Walnut Pesto
If you try these Steak Pinwheels, be sure to leave a comment and rating!
Steak Pinwheels with Bacon and Spinach
- 10 ounce package frozen chopped spinach
- 3 cloves garlic (peeled and sliced)
- 1 teaspoon olive oil
- 8 slices bacon
- ¼ cup grated Parmesan cheese
- 1 ¼ pound to 1 ½ pound beef top round steak
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- balsamic glaze for serving
- Make sure you have an oven rack placed in the top position. Preheat the broiler on high.
- Remove the spinach from the package and place it in a microwave-safe bowl, covered with wax paper or plastic. Heat the spinach on high for 3 minutes, or until it is completely thawed.
- While the spinach is in the microwave, peel the garlic and slice it. In a small pan, heat the olive oil on the stove on medium high and add the garlic. Cook just until it softens a bit, for up to 2 minutes. Be careful not to let it burn. Using a slotted spoon, remove the garlic to a small dish and set it aside.
- Take the spinach out of the microwave and drain it in a fine-mesh strainer in the sink. Press the back of a fork into the spinach to squeeze out the liquid. Let the spinach sit while you move on to the next steps.
- (You may want to wear food-safe gloves when handling raw bacon and beef for this recipe, or else be sure to wash your hands afterward.) Cook the bacon in a pan on the stove or in the microwave, just until it's cooked through but not crispy. (For the microwave, line a dinner plate with paper towels and add four bacon strips on top, side by side in a single layer. Cover the bacon with one or two paper towels and cook it in the microwave, just until it's no longer raw. Mine takes about 3 minutes and 40 seconds.)
- Let the cooked bacon drain on paper towels and make the rest of the bacon, using clean paper towels to line your plate if using the microwave.
- While the bacon is in the microwave, you can grate the Parmesan, if needed. (I grate mine in my blender.)
- Place the beef on a large cutting board. To tenderize it, use a knife to score the meat, making shallow, diagonal cuts one inch apart. Then make cuts in the opposite direction, making a diamond pattern. (See photo in post.) Flip the steak over and repeat the shallow diamond cuts on the other side.
- Loosely cover the meat with plastic wrap (to prevent splashing) and pound the steak with a mallet or the bottom of a pan, working from the center to the edges. Try to pound the steak into a 12x8-inch rectangle. Discard the plastic wrap and add the salt and pepper to the steak.
- To assemble the pinwheels, have several toothpicks or skewers set out on the counter. Start with the meat horizontally in front of you. Arrange the bacon slices vertically on top of the steak, in a single layer. Pat the spinach dry with a paper towel and place the spinach over the bacon. Distribute the garlic slices over the spinach and sprinkle on the Parmesan.
- Roll up the beef, starting at one of the short ends. Secure the meat closed with the toothpicks placed one inch apart, starting half an inch from one end. Slice the meat between the toothpicks to make the steak pinwheels.
- Place the pinwheels on an ungreased broiler pan (or a rimmed baking sheet). Broil three inches from the heat for 3-4 minutes. The steak cooks very quickly, so check on it after three minutes. It will get tough if you cook it too long.
- Let the meat rest for a few minutes and serve with balsamic glaze drizzled on top. Store leftovers in the refrigerator for up to four days.
(Recipe Source: Adapted from Better Homes and Gardens New Cook Book, 1989 p. 218. I added sauteed garlic and balsamic glaze. Originally published on March 7, 2016 and updated now with new photos and additional information.)