Lay your flank steak flat on a clean cutting board. Using a sharp knife, carefully trim any excess fat and pound the meat to even thickness, about half an inch.

Drizzle the olive oil over the steak and sprinkle salt, black pepper, and garlic powder evenly across the surface.

In a medium bowl, combine the softened cream cheese, chopped spinach, and roasted red peppers. Mix well until all the ingredients are incorporated and you have a creamy filling.

Spread the cream cheese mixture evenly over the surface of the flank steak, leaving a small border around the edges.

Starting from one end, carefully roll the steak away from you to form a tight cylinder. Use toothpicks to secure the edges as needed.

Preheat your grill to medium-high heat.

Place the pinwheels on the grill and cook for about 6-8 minutes per side, depending on your desired doneness. Aim for a nice char on the outside while ensuring the inside stays juicy.

Once fully cooked, remove the pinwheels from the grill and let them rest for a few minutes. Slice into pinwheels, removing any toothpicks before serving.