Flank Steak Pinwheels with Spinach and Provolone

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 60 min · Beef · keto, low-carb, high-protein

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Ingredients

• 3/4 lb flank steak
• 2 oz baby spinach
• 2 oz sliced provolone
• 1/4 cup roasted red peppers, drained and patted dry
• 1 garlic cloves
• 1/4 cup grated Parmesan
• 3/4 tbsp olive oil
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 length butcher's twine

Method (tap to check — screen stays awake)

1. Butterfly the flank steak horizontally to open it into one flat sheet, then pound between plastic wrap to an even 1/2 inch. Note which way the grain runs — you will roll across it so the finished slices cut against it.
2. Wilt the spinach with the sliced garlic in 1 tbsp oil over medium heat, 2 minutes. Tip into a sieve and press hard: wet filling steams the roll open.
3. Season the meat, then layer provolone, spinach, red peppers and Parmesan, leaving a 1-inch border along the far edge.
4. Roll tightly across the grain and tie with twine at 1.5-inch intervals. Rub the outside with the remaining oil and season.
5. Sear the roll in an oven-safe skillet over medium-high, about 425F, turning to brown all sides, 6 to 8 minutes total.
6. Transfer to a 375F oven and roast 18 to 25 minutes, until the center of the meat reads 130F for medium-rare or 140F for medium. The filling reads hotter than the beef — probe the meat itself, not the cheese.
7. Rest 10 minutes before cutting the twine and slicing into 1-inch pinwheels.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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