Spinach Flank Steak Pinwheels Recipe
Spinach Flank Steak Pinwheels Recipe photo by Taste of Home

Spinach Flank Steak Pinwheels Recipe

Publisher Photo
I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish! —Mary Ann Marino, West Pittsburgh, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 beef flank steak (1-1/2 pounds)
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sour cream
  • Dash each salt and pepper

Nutritional Facts

2 pinwheels equals 320 calories, 16 g fat (8 g saturated fat), 96 mg cholesterol, 271 mg sodium, 4 g carbohydrate, 2 g fiber, 37 g protein.

Directions

  1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic.
  2. In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices.
  3. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.
Originally published as Spinach Steak Pinwheels in Simple & Delicious November/December 2009, p31

Nutritional Facts

2 pinwheels equals 320 calories, 16 g fat (8 g saturated fat), 96 mg cholesterol, 271 mg sodium, 4 g carbohydrate, 2 g fiber, 37 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Spinach Flank Steak Pinwheels

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 23, 2013

this is nice

MY REVIEW
Reviewed Oct. 23, 2013

This is nice recipe

MY REVIEW
Reviewed Oct. 23, 2013

Very tasty!

MY REVIEW
Reviewed Oct. 23, 2013

This is great!

MY REVIEW
Reviewed Feb. 12, 2013

We have made it 3 X now. It's excellent. We recommend going a little heavier on the sour cream than in the recipe. But, it's good.

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