The Ultimate Guide to BBQ Beef Roll-ups

Elevate your grilling game this season with a dish that delivers on both flavor and presentation: Grilled Steak Pinwheels. These impressive stuffed flank steak rolls, often known as BBQ beef roll-ups, are a guaranteed crowd-pleaser. Imagine tender, juicy beef wrapped around a savory filling of cheese and herbs, grilled to perfection. This recipe is a fantastic addition to your repertoire of grilling recipes, offering a gourmet experience with straightforward preparation. The secret lies in starting with a well-prepared cut of beef and mastering a few simple techniques that yield maximum flavor. Whether you are hosting a summer barbecue, planning a special family dinner, or simply looking to expand your weeknight meal options, these cheese and herb stuffed beef pinwheels provide a satisfying and visually appealing meal. They offer a delightful contrast of textures and flavors, from the smoky char of the grill to the melted cheese and aromatic herbs within. Prepare to impress your guests and your palate with this robust and delicious recipe.

Why You Will Love These Stuffed Flank Steak Rolls

These stuffed flank steak rolls are more than just a meal; they are an experience. What makes them truly exceptional is the combination of rich, savory beef with a vibrant, herbaceous, and cheesy interior. Each slice, or pinwheel, reveals a beautiful spiral of ingredients, making for a truly appealing plate. This dish is perfect for entertaining because much of the preparation can be done ahead of time, allowing you more time to enjoy your guests when grilling time arrives. The flank steak, when properly prepared and grilled, remains incredibly tender, absorbing the flavors of the cheese and herbs as it cooks. These BBQ beef roll-ups are versatile enough to be served with a wide array of side dishes, from crisp salads to hearty grilled vegetables or classic potato preparations. They offer a unique twist on traditional grilled steak, transforming a familiar cut into something novel and exciting. The process of butterflying and stuffing adds an element of culinary adventure without being overly complicated. For anyone looking to enhance their collection of grilling recipes, these pinwheels offer a perfect blend of simplicity and sophistication, ensuring a memorable meal every time.

Ingredients You Need

Crafting these delightful Grilled Steak Pinwheels requires a precise selection of ingredients to ensure the perfect balance of flavors. Here is exactly what you will need:

• 1.5 lbs Flank steak: This is the star of our dish. It needs to be butterflied and then pounded to an even 1/2-inch thickness. This preparation ensures uniform cooking and easy rolling.
• 6 oz Provolone cheese: Sliced provolone offers a mild, creamy texture that melts beautifully without overpowering the beef and herbs.
• 0.25 cup Fresh parsley: Chopped fresh parsley brings a vibrant, clean, and slightly peppery flavor, essential for the aromatic stuffing.
• 2 tbsp Garlic: Minced garlic provides a pungent, savory depth that perfectly complements the beef.
• 2 tbsp Olive oil: Used to brush the steak, it helps the seasonings adhere and promotes a good sear on the grill.
• 1 tsp Salt: Essential for seasoning the beef, enhancing its natural flavors.
• 1 tsp Black pepper: Freshly ground black pepper adds a subtle heat and aromatic complexity.

Each ingredient plays a crucial role in creating the robust and balanced flavors of these cheese and herb stuffed beef rolls. Adhering to these quantities ensures the optimal taste and texture for your BBQ beef roll-ups.

Step-by-Step Instructions

Follow these detailed steps to create perfectly grilled stuffed flank steak pinwheels:

1. Begin by preparing your flank steak. Lay the 1.5 lbs flank steak flat on a cutting board. Carefully butterfly the steak by making a horizontal cut almost all the way through the thickest part, opening it up like a book. Then, place plastic wrap over the butterflied steak and pound it evenly to a 1/2-inch thickness using a meat mallet or rolling pin. This step is critical for uniform cooking and easy rolling.
2. Once the steak is flattened, brush the entire surface of the meat with 2 tbsp of olive oil. Season it evenly with 1 tsp of salt and 1 tsp of black pepper. Next, sprinkle the 2 tbsp of minced garlic and 0.25 cup of chopped fresh parsley over the seasoned surface, distributing them well.
3. Arrange the 6 oz of sliced provolone cheese evenly across the seasoned meat. Ensure you leave a 1-inch border clear at the edges of the steak. This border will help seal the roll later.



4. Starting from one of the long ends, carefully and tightly roll the meat. Work slowly to ensure the filling remains secure and the roll is compact. Once rolled, secure the seam. Using kitchen or butcher twine, tie the roll every 1.5 inches. These ties will help maintain the pinwheel shape during grilling and slicing.
5. With the roll securely tied, slice between the twine ties into individual 1.5-inch thick pinwheels. You should have distinct, uniform pinwheels ready for the grill.



6. Preheat your grill to medium-high heat. Aim for a temperature around 400 degrees Fahrenheit. Allow the grill to heat thoroughly before placing the pinwheels on it.
7. Place the beef roll-ups directly on the preheated grill grates. Grill them for 4 to 5 minutes per side. The goal is to achieve a beautiful sear on the exterior while cooking the interior to your desired doneness. For perfect medium-rare beef, target an internal temperature of 135 degrees Fahrenheit. Use a reliable meat thermometer to check the temperature accurately.
8. Once cooked, remove the Grilled Steak Pinwheels from the grill. Transfer them to a cutting board and let them rest for 5 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful steak. Before serving, carefully remove the butcher twine from each pinwheel. Serve immediately.

Expert Tips for the Best Results

Achieving perfection with your Grilled Steak Pinwheels involves more than just following the steps; it benefits from a few expert insights.

“The secret to consistently tender stuffed flank steak lies in two key preparations: even thickness and tight rolling. An uneven steak will cook inconsistently, while a loose roll will fall apart on the grill. Take your time with these initial steps.”

Firstly, when butterflying and pounding the 1.5 lbs flank steak, aim for an even 1/2-inch thickness across the entire surface. This ensures that every part of the steak cooks uniformly. Thicker sections will remain undercooked, while thinner areas might dry out. A consistent thickness also makes rolling much easier and results in a more symmetrical pinwheel.

Secondly, the tightness of your roll is paramount. A firm, compact roll helps keep the 6 oz of provolone cheese, 0.25 cup of fresh parsley, and 2 tbsp of minced garlic securely inside. This prevents the filling from oozing out excessively during grilling and helps the pinwheels maintain their structural integrity. When tying with butcher twine, ensure the ties are snug but not so tight they cut into the meat. The 1.5-inch spacing is ideal for securing the roll without hindering slicing.

Grilling technique is also vital. Preheat your grill thoroughly to 400 degrees Fahrenheit. This hot initial sear locks in juices and creates a delicious crust. Avoid overcooking the beef; medium-rare beef at 135 degrees Fahrenheit internal temperature is the sweet spot for flank steak, keeping it tender and juicy. Use a meat thermometer to ensure accuracy, as timing can vary slightly based on grill intensity and steak thickness. Don’t be afraid to adjust the heat if the exterior is browning too quickly.

Finally, the resting period is non-negotiable. After removing your BBQ beef roll-ups from the grill, allow them to rest for 5 minutes. This allows the muscle fibers to relax and reabsorb the flavorful juices, leading to a much more tender and moist eating experience. Skipping this step often results in a drier, tougher steak.

Storage and Reheating

Proper storage and reheating are key to enjoying your delicious Grilled Steak Pinwheels beyond the initial meal. Any leftover stuffed flank steak should be cooled completely before storing. Once cool, transfer the pinwheels to an airtight container. They will keep well in the refrigerator for up to 3-4 days. This makes them an excellent option for meal prepping or enjoying flavorful leftovers throughout the week.

For reheating, gentle methods are best to prevent the beef from drying out. Avoid microwaving if possible, as it can make the beef tough. The best way to reheat these BBQ beef roll-ups is in an oven or toaster oven. Preheat your oven to 300 degrees Fahrenheit. Place the pinwheels on a baking sheet, cover loosely with foil to retain moisture, and heat for 10-15 minutes, or until just warmed through. You can also lightly pan-fry them in a skillet over medium-low heat with a tiny bit of olive oil, turning occasionally, until heated through. This method can help revive a bit of the crust. Ensure the internal temperature reaches a safe 165 degrees Fahrenheit when reheating. By following these storage and reheating guidelines, you can enjoy the succulent flavors of your Grilled Steak Pinwheels even days after they were first cooked.

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Grilled Steak Pinwheels

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 6

Ingredients

  

• 1.5 lbs Flank steak butterflied and pounded to 1/2-inch thickness
• 6 oz Provolone cheese sliced
• 0.25 cup Fresh parsley chopped
• 2 tbsp Garlic minced
• 2 tbsp Olive oil
• 1 tsp Salt
• 1 tsp Black pepper

Instructions

 

• Butterfly the flank steak and pound it flat to an even 1/2-inch thickness.
• Brush the meat with olive oil, then season evenly with salt, black pepper, minced garlic, and fresh parsley.
• Layer the provolone cheese slices across the meat, leaving a 1-inch border at the edges.
• Roll the meat tightly starting from the long end. Tie the roll with kitchen twine every 1.5 inches.
• Slice the roll between the twine ties into individual 1.5-inch thick pinwheels.
• Preheat the grill to medium-high heat (around 400 degrees Fahrenheit).
• Grill the beef roll-ups for 4 to 5 minutes per side until they reach an internal temperature of 135 degrees Fahrenheit for medium-rare.
• Remove from the grill, let rest for 5 minutes, remove the twine, and serve.

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