Spinach Stuffed Steak Pinwheels
Spinach Stuffed Flank Steak Pinwheels look and taste steak house fancy and indulgent, but they're actually easy to make and provide a healthy dose of protein as part of a well-balanced diet!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
- 2 pounds flank steak butterflied
- 1/2 teaspoon salt or to taste
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 2 garlic cloves pressed
- 2-3 ounces baby spinach leaves about 2 handfuls, stems removed
- 2 cups shredded mozzarella cheese
- 2 cups diced plum tomatoes
- 1/4 cup basil cut into slivers
Preheat oven to 350 degrees F.
Open butterflied steak like a book and place it on a cutting board.
Season with salt.
Arrange lengths of twine cut just a bit longer than the width of the open butterflied steak underneath the steak at 1 inch intervals.(See pictures in post)
Mix olive oil, balsamic vinegar and garlic together in a small container.
Brush marinade on the open side of the flank steak, scooping up the garlic settling at the bottom of the bowl as you do this.
Layer the spinach, cheese, tomatoes and basil over the open flank steak, leaving about 1/2 to 3/4 of an inch uncovered around the edges.
Roll the flank steak, tucking in the ingredients and rolling as you go. Roll with the grain. (see picture in post.)
When the roll is complete, tie the twine at one inch intervals.
Cut the roll in between each piece of twine so that each pinwheel is about 1 inch in height. You will be cutting across the grain of the flank steak.
Place the pinwheels, with the twine in place, cut side up, in a baking dish.
Brush remaining marinade on the outsides of the pinwheels.
Bake, uncovered, for 25-30 minutes or until the internal temperature reaches 165 degrees F.
Use a spatula to remove to the serving plate and snip off the twine before serving.
Calories: 264kcal | Carbohydrates: 2g | Protein: 31g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 86mg | Sodium: 387mg | Potassium: 486mg | Sugar: 1g | Vitamin A: 19.4% | Vitamin C: 5.2% | Calcium: 25.5% | Iron: 11.5%