Begin by laying the flank steak on a cutting board. Using a meat mallet or a rolling pin, pound the steak until it reaches an even thickness of about 1/4 inch.

Once the steak is prepared, sprinkle kosher salt and freshly ground black pepper all over the surface. Rub it in gently.

In a mixing bowl, combine minced garlic, chopped fresh parsley, rosemary, thyme, grated Parmesan, and cream cheese. Stir until well mixed.

Evenly spread the filling mixture across the surface of the steak, leaving about a 1-inch border around the edges.

Starting from the long edge, tightly roll the steak away from you, enclosing the filling inside.

Using butcher’s twine or toothpicks, carefully secure the rolled steak.

In a skillet over medium-high heat, add a drizzle of extra-virgin olive oil and allow it to heat until shimmering. Place the pinwheels in the skillet and sear for about 3-4 minutes on each side.

Once seared, transfer the pinwheels to a preheated oven at 375°F (190°C). Bake for an additional 10-15 minutes or until cooked to desired doneness.

After removing the pinwheels from the oven, allow them to rest for about 5 minutes.

Carefully slice the pinwheels into 1-inch thick rounds using a sharp knife and arrange them on a serving platter.