Southern Style Grilled Flank Steak Pinwheels

PRO TIPS

Thanks to pimento cheese, flank steak pinwheels are one of those recipes that look like a statement piece and eat like comfort food. That Southern-style filling brings a creamy, tangy richness to a bold, beefy cut, and when it all comes together on the Model G2 Electric Grill, the result is a backyard showstopper that works just as well on a Tuesday as it does for a crowd.

Flank steak is lean and packed with flavor, but it rewards a cook who pays attention. This recipe is a great opportunity to master temperature control on your electric grill. The right heat delivers a beautifully caramelized sear on the outside while keeping the filling locked in and the meat juicy. Get it right once and you’ll know exactly what you’re after every time.

For more backyard steak inspiration, check out Electric Grilling: The Ultimate Guide or try a completely different cut with our Hanger Steak Frites or a classic Hot-and-Fast Ribeye.

FAQs

Can I make flank steak pinwheels ahead of time?

Absolutely. You can assemble your flank steak pinwheels up to 24 hours in advance. Butterfly the steak, spread your filling, roll it tight, and secure with skewers or kabobs. Wrap the roll in plastic wrap and refrigerate until you’re ready to grill. Pull it out about 20 minutes before cooking so it can come closer to room temperature for more even grilling. Slice into individual pinwheels right before they go on the Model G2 Electric Grill.

How do I slice flank steak for pinwheels so they stay tender?

The key is butterflying the steak before you roll it. Lay the flank steak flat and use a sharp knife to slice horizontally through the middle, stopping about half an inch from the opposite edge so the meat opens like a book. This creates a thinner, wider surface that rolls evenly and cooks more uniformly. When the pinwheels come off the grill, the grain runs across each round, which naturally gives you a tender bite.

From there, this recipe does the rest of the work. Grilling at 375°F and cooking to temperature — rather than by the clock — is what keeps the meat from drying out and gives the hot honey glaze time to build into a proper caramelized finish. Flank steak is unforgiving when overcooked, and the temp-based approach in this recipe protects against that.

What can I use instead of pimento cheese?

Pimento cheese is a Southern classic and adds a creamy, tangy kick to these pinwheels, but plenty of other fillings work just as well. Try a blend of cream cheese, roasted red peppers, and fresh herbs for a similar texture with a different flavor. Goat cheese with sun-dried tomatoes and spinach is another great option. For something bolder, spread a thin layer of chimichurri or pesto across the butterflied steak before rolling. You can even go the surf-and-turf route and stuff them with a garlic butter and crab mixture. Whatever filling you choose, keep the layer thin and even so the pinwheels roll tightly and hold together on the grill.