Easiest and the most delicious flank steak!

These Flank Steak Pinwheels are a crowd-pleasing masterpiece that combines the smokiness of the grill, the boldness of BBQ rub, the creaminess of provolone cheese, and the zesty kick of Habanero Chimichurri into a delightful culinary experience that's sure to impress anyone lucky enough to enjoy them. Whether it's a backyard barbecue or a special dinner, these pinwheels are a delicious choice that will leave everyone craving more.

Butcher or parchment paper?

While you can do both with this recipe, you can recieve different outcomes. When it comes to barbecue, butcher paper, also known as "peach paper," is often chosen for wrapping meats like brisket and pork butt during smoking. It offers good heat and smoke transfer while retaining moisture and protecting the meat from drying out. Butcher paper's breathability helps achieve a balance between tender meat and a desirable exterior crust, making it ideal for maintaining texture during long smoking sessions. On the other hand, parchment paper, commonly used in baking, is less suitable for wrapping meats during smoking due to its limited breathability, which can trap too much moisture and result in overly soft textures. Therefore, for barbecue, butcher paper is the preferred choice for achieving optimal results.

Flank Steak Pinwheels

Cook Time:
30 - 60 min


How many people are you serving?


  • Main

  • Habanero Chimichurri

These juicy Flank Steak Pinwheels is the EASIEST and most delicious best flank steak recipe ever!


  1. 01

    Chop all chimichurri ingredients and mix together in a bowl. Set aside.



    • 2 Habanero peppers
    • 1 Whole garlic bulb
    • 1 Small shallot
    • 1 cup Parsley
    • 1 cup Cilantro
    • 1 Lime, zested and juiced
    • 1 tablespoon Kosher salt
    • 1 tablespoon Coarse ground pepper
    • 1 tablespoon Red pepper flakes
    • 1/4 cup Red wine vinegar
    • 1/2 cup Olive oil (add more if too thick)
  3. 02

    Butterfly your flank steak, I cut off the edges to make more symmetrical



    • Flank steak
  5. 03

    Cover in butcher or parchment paper then pound it out to flatten it out evenly

  6. 04

    Season with your favorite BBQ rub



    • Blazing Star Reaper Rub, or your favorite rub
  8. 05

    Add slices of provolone cheese



    • Provolone cheese
  10. 06

    Top with Habanero Chimichurri

  11. 07

    Roll it up like a fatty

  12. 08

    At this point you can use twine to secure it or skewers

  13. 09

    Coat in olive oil as a binder



    • Olive oil as binder
  15. 10

    Season the outside wit salt and pepper



    • Salt
    • Pepper
  17. 11

    Slice them up individually, if using skewers cut off the excess for better handling

  18. 12

    While those rest fire up your grill indirect

  19. 13

    Sear the pinwheels till you get some nice char on both sides

  20. 14

    Then move them over to the opposite side and let it finish cooking till internal temp hits about 130-135˚F

  21. 15

    When done let it rest, remove skewers and twine

  22. 16

    Slice them up and enjoy while the cheese is still melted