Spinach Stuffed Steak Pinwheel Recipe
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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!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Calories 264kcal
Author Marjory Pilley

Ingredients

  • 2 pounds flank steak butterflied
  • 1/2 teaspoon salt or to taste
  • Twine
  • 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

Instructions

  • 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.

Nutrition

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%