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Flank Steak Pinwheels Gluten-Free Low-Carb Recipe

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Impress your guests with this easy beef recipe! Paired with cauliflower and a green salad, they’ll gladly accept your next invitation. Don’t let anyone know about the crispy bits of goodness on the bottom of the pan, that’s the chef’s treat!

Ingredients

Units Scale
  • 1–2 pounds beef flank steak
  • 8 cloves minced garlic
  • 1/2 cup chopped sweet red pepper
  • 1 large yellow or white onion, diced
  • 1 cup portabella mushroom, diced
  • 2 cups fresh spinach
  • 16 ounces feta cheese
  • 2 tablespoons olive oil
  • 2 tablespoons grass-fed butter
  • 2 teaspoons sea salt
  • Pepper to taste
  • Butcher string

Instructions

  1. Place beef flank on cutting board and pound to ⅛-inch thickness, and set aside.
  2. Mince garlic, chop red peppers and set aside.
  3. Sauté onions and mushrooms (separately as the mushrooms contain more water).
  4. Sprinkle meat with salt and pepper, evenly distribute garlic, peppers, onion and mushroom mixture, feta cheese and spinach.
  5. Roll tightly tying 6-8 sections and cutting respectively (each round should have its own tie).
  6. Add olive oil and butter (extra butter if you’d like it for taste) to your skillet and cook on each side for 4-6 minutes on medium high heat depending upon your desired tenderness and wellness.
  7. Grass-fed flank only needs to sear on each side for 2 minutes. The reason is it carries less bacteria and therefore can be eaten safely in a rare to raw state.

Notes

Variations

Pork loin can be substituted for flank steak.

Frozen sweet peppers can substitute fresh.

For a Paleo version, dairy can be omitted and extra vegetables added in place of cheese.

Nutrition

Find it online: https://www.carbsmart.com/flank-steak-pinwheels-low-carb-recipe.html

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