Italian Bavette Steak Pinwheel
This Italian-inspired Bavette Pinwheel turns a simple cut of beef into a gorgeous, flavor-packed centerpiece. The steak is rolled with a creamy mix of cheeses, herbs, sun-dried tomatoes, and spinach, then seared and roasted in the same pan. It looks impressive, slices beautifully, and works for both weeknight dinners and entertaining.
Ingredients
Filling:
- 2 tablespoons chopped sun-dried tomatoes
- 2 teaspoons dried Italian seasoning
- 2 garlic cloves, finely chopped
- ¼ cup cottage cheese
- ½ cup shaved or grated Parmesan cheese
- ½ cup chopped mozzarella cubes (or shredded)
- 2 big handfuls fresh baby spinach, chopped
- Salt & pepper to taste
Steak:
- 1 large bavette steak (I used approximately 2 pounds, or half of a typical Whitt’s Place Bavette)
- Olive oil for searing
- Toothpicks or kitchen string
Instructions
Mix the Filling
Combine the sun-dried tomatoes, cottage cheese, Parmesan, Italian seasoning, salt, and pepper in a bowl until creamy.
Prepare the Bavette
Lay the steak flat. Butterfly or lightly pound any thicker areas so the surface is even. Season lightly with salt and pepper.
Spread the Filling
Spread the prepared filling evenly over the entire surface of the steak.
Add Mozzarella
Scatter the mozzarella cubes across the filling.
Add Spinach
Top the cheese layer with chopped spinach.
Roll and Secure
Roll the bavette tightly from the long side. Secure the seam with toothpicks or kitchen string to keep it together during searing.
Sear the Pinwheel
Heat olive oil in a cast-iron skillet over medium-high heat. Sear the rolled steak on all sides until browned.
Oven Finish
Transfer the skillet to a 425°F oven. Cook 20 to 25 minutes for medium rare.
Rest and Slice
Allow the steak to rest for 10 minutes. Slice into thick pinwheels to reveal the melted cheese and spinach spiral.
Serve
Serve warm with potatoes, roasted vegetables, or your favorite sides.
Image: Italian Bavette Steak Pinwheel (12).jpeg
Bavette works wonderfully for pinwheels because it rolls cleanly and stays tender. If using the full 4–5 pound steak, double the filling ingredients. Using a cast-iron skillet keeps everything simple, from searing to roasting to cleanup.