Grilled Hanger Steak Pinwheels

Cook Time

30 mins

Cooking Method






Prep Time

20 mins




2 tablespoons Chophouse Steak Seasoning

Zest from 2 Lemons

¾ cup finely Parsley, Chopped

1 pkg Provolone Cheese, Sliced

6 oz washed Spinach

1 whole 1 ½ pound trimmed hanger, skirt, or Steak, Flank

Cooking Instructions

These Grilled Hanger Steak Pinwheels are an easy way to impress your family and friends! They may look fancy, but they are simple to make and delicious to eat! Sure to become a fast favorite—so make more than usual! They’ll disappear fast. Feel free to use skirt or flank steak in place of the hanger steak.

  1. Cut the steak into two even size pieces. Lay the steak out on a flat work surface and cover with plastic wrap. Using a meat mallet, gently pound the steak until it’s at least 4 inches wide and no more than 1/3 inch thick.
  2. Season both sides of each steak with Chophouse Seasoning. Lay the provolone cheese first followed by spinach. Beginning at the thinnest end of the steak, roll the steak up around the filling. Repeat with the second steak.
  3. Tie a length of butcher’s twin around the middle, then one piece around the ends. Cut the rolls in half, then slice the wheels again at the twine. Repeat this process with the second steak.
  4. Fire up your Pit Boss and set the temperature to 400°F. If you’re using a gas or charcoal grill, set it up for high heat.
  5. Cook the pinwheels cut-side down, flipping once, or until browned on both sides and cooked to your liking, about 10-15 minutes each side for medium rare (135°F). Let the pinwheels rest for 5 minutes before serving.

Special Tools

  • Butcher’s Twine
  • Knife
  • Meat Mallet
  • Plastic Wrap

Bigger. Hotter. Heavier. Tip

For bold, spicy flavors, fill your hopper with our Mesquite Hardwood Pellets.

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