Flank Steak Pinwheels

• Gluten free

• Meat

  • 2 1/2 lbs Flank steak

• Produce

  • 8 oz Spinach, fresh

• Baking & Spices

  • 1 Italian seasoning

• Dairy

  • 16 oz Mozzarella cheese

Found on cavemanketo.com

Ingredients

• 2.5 Lbs Flank Steak (only 2 lbs used)
• 16 Oz Mozzarella Cheese
• 8 Oz Fresh Spinach
• Italian Seasoning to taste

Directions

• Preheat oven to 350 degrees
• Place the flank steak so that the grain is going from right to left
• Start by squaring the flank steak and removing any hard fat deposits
• Then, with a really sharp knife, butterfly the flank steak. Cut parallel to the cutting board and leaving an inch or so not cut, you should be cutting along the grain
• Then open the flank steak, using the knife to finish the cut so there is ½ an inch or so connected
• Lay the butterflied flank steak flat, the grain at this point should be facing up and down the cutting board, this is a rotation from the start
• Season both sides with Italian seasoning
• Spread the mozzarella cheese out over the meat, leave one inch on one side for wrapping
• Laydown a layer or two of spinach
• Roll the flank steak, making sure to keep it tight and rolling with the grain
• Cut six pieces of cooking twine and tie off 6 evenly spaced sections
• Using a sharp knife, carefully cut the pinwheels by cutting in between the twine pieces
• Place in a pyrex baking dish over a layer of spinach
• Cook for 25 minutes or until the meat reaches the desired doness
• Broil for 3 minutes or until the mozzarella is bubbly

Nutrition