Mediterranean Beef Pinwheels
Thinly pounded Flank Steak is marinated and filled with olive tapenade, spinach and feta before roasting alongside your favorite vegetables.
Cook Time: 1 hrs 5 mins
Servings: 6
Ingredients: 9
Ingredients
Beef Marinade:
Filling:
Vegetables:
Preparation
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Step 1
Place steak between 2 pieces of plastic wrap. Using smooth side of meat mallet, pound steak to 1/2-inch thickness. Place steak in large food-safe plastic bag or large baking dish. Combine marinade ingredients in small bowl. Pour marinade over steak; turn to coat. Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally.
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Step 2
Preheat oven to 425°F. Line shallow baking pan with parchment paper. Remove steak from marinade. Reserve remaining marinade; cover and refrigerate. Place steak on cutting board so grain is running top to bottom. Spread tapenade on steak. Arrange spinach evenly on tapenade and sprinkle with feta. Starting from side closest to you, roll the steak tightly to form a log. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals.
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Step 3
Cut log between string into 6 equal pieces, leaving string in place. Place pieces, cut-side up, on baking pan. In a medium bowl, combine reserved marinade and tomatoes, toss to coat. Arrange tomato mixture around pinwheels. Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F. Let stand 5 minutes before serving.
Cooking Tip: Serve pinwheels with a cooked whole grain such as faro, bulgur or quinoa.
Chunks of zucchini and yellow squash can be used in place of tomatoes.
Nutrition Information
254 Calories
4g SAT FAT
27g PROTEIN
2.6 mg IRON
4.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 254 Calories; 117 Calories from fat; 13g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 68 mg Cholesterol; 539 mg Sodium; 8 g Total Carbohydrate; 2.5 g Dietary Fiber; 27 g Protein; 2.6 mg Iron; 7.6 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.7 mg Zinc; 28.8 mcg Selenium; 103.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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