Step 1

Place steak on a cutting board between 2 large pieces of plastic wrap.

Step 2

Pound each side of the steak using a meat mallet until the steak is an even 1/4-inch thickness.

Step 3

Remove plastic wrap and season both sides of the steak with peppercorns and garlic.

Step 4

Spread Boursin cream cheese evenly on one side of the steak.

Step 5

Top with 3 slices of provolone cheese and spinach.

Step 6

Starting at one side of the long edge, roll the steak up tightly. Wrap in plastic wrap and freeze for 15 minutes.

Step 7

Remove the plastic wrap. Starting at the center of the steak, slide a piece of twine under the steak and tie.

Step 8

Then, tie 5 more pieces of twine around the steak that are approximately 1 ½ inch apart. Trim the twine.

Step 9

Use a sharp knife to cut the steak into 6 pieces that are roughly 1-1 ½ inches thick.

Step 10

Move the oven rack to the middle position and preheat the oven to 350 degrees F.

Step 11

Preheat a grill pan (that is oven-safe) or a 10-12-inch cast-iron skillet over medium-high heat.

Step 12

Place steak pinwheels in the pan and cook until browned, about 2-3 minutes. Use a spatula to flip and cook until browned on the other side, about 2 minutes.

Step 13

Place the pan or skillet into the preheated oven and cook for 8-10 minutes, or until the pinwheels reach the desired doneness. Use an instant-read thermometer and the chart in the notes to determine your desired doneness.

Step 14

Remove the steak pinwheels from the oven and tent with foil for 5 minutes.

Step 15

Cut the twine and remove. Serve.