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Spinach Flank Steak Pinwheels

 Spinach Flank Steak Pinwheels
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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.
Nutritional Facts: 2 pinwheels equals 320 calories, 16 g fat (8 g saturated fat), 96 mg cholesterol, 271 mg sodium,

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Spinach Flank Steak Pinwheels (continued)

Nutritional Facts: 4 g carbohydrate, 2 g fiber, 37 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.