Bison Pinwheels

Ever craved something that’s gourmet-level good but doesn’t need you to be a chef? Enter these easy bison pinwheels. Juicy bison steak wrapped around herby cheese, sautéed greens, crispy shallots, sun-dried tomatoes, and a little walnut crunch.

And the best part? You’re looking at 45 minutes from start to plate. It’s really that easy.

But let’s not forget about the star of the show: bison meat. Not only is it incredibly tasty, with a rich and slightly sweet flavor, but it’s also leaner and lower in saturated fat compared to beef. Rich in protein and essential nutrients like iron and vitamin B12, bison is a fantastic choice for those looking for a healthy yet satisfying alternative to traditional meats.

So go ahead and give these bison pinwheels a spin – where flavor-packed indulgence meets easy cooking and better-for-you meat.


Bison Pinwheels

Course Main Course
Keyword Bison Flank Steak
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 Servings


  • 2 Great Range Premium Bison Flank Steaks
  • 2 tablespoons Boursin herbed Gournay cheese - room temperature (1 tablespoon per steak)
  • 1 cup sautéed spinach (approximately 4 cups fresh spinach)
  • 1/4 cup shallot - sliced and sautéed
  • 1/2 cup sun-dried tomatoes in olive oil
  • 2 tablespoons crushed walnuts (1 tablespoon per steak)
  • 2 teaspoons sea salt
  • 2 teaspoons pepper
  • 1 cup olive oil - for searing
  • toothpicks - for securing


  1. Begin by heating one tablespoon of olive oil in a large skillet. Sauté the spinach until fully wilted and darkened in color – about 5-8 minutes. Remove the spinach from the skillet.

  2. Add another tablespoon of olive oil to the skillet and sauté the sliced shallot until it is browned and crispy on the ends – about 8-10 minutes. Remove the shallots from the skillet and set aside with the spinach to cool.

  3. Season both sides of each flank steak with salt and pepper. Cover the bison flank steak with plastic wrap and pound to an even ¼-inch thickness. Spread one tablespoon of Gournay cheese across each steak from one side to the other.

  4. Add the sautéed spinach, shallots, sun-dried tomatoes, and walnuts to the top of the Gournay cheese. Gently but tightly roll the steak around the filling to create a spiral in the center.

  5. Use toothpicks in a crisscross pattern to secure the rolled-up steak every 2 inches, so that there is room to slice between sets of toothpicks to create individual portions.

  6. Chill until the cheese has firmed back up – about 30 minutes to an hour or overnight.

  7. Heat the remaining olive oil in the skillet over medium-high heat. There should be about a ¼-inch of oil in the skillet.

  8. Sear the rolled steaks for 4-8 minutes per side. Gently flip the rolls on the sides to sear the sides and edges, 1-2 minutes per side.

  9. Remove the bison pinwheels from the skillet and let them rest for at least 5-10 minutes before removing the toothpicks. Serve right away and enjoy!

Recipe Notes

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