Ingredients
Sauce
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Garlic powder
- ¼ tsp Dried oregano
- 1 cup Chicken broth
- 1 tbsp Tomato paste
Steak
- 1.5 lb Flank steak butterflied
- 2 tbsp Steak seasoning or more if needed
- 2 cups Baby spinach
- 3 oz Smoked gouda cheese shredded
- Butchers twine
- 4 Dinner rolls buttered if desired
- Fresh cilantro garnish
Instructions
- For the sauce: This sauce comes together quickly once you get started, so measure out the dry ingredients (chili powder, cumin, paprika, garlic powder, oregano) into a small bowl. In a saucepot over medium heat, bring the broth and tomato paste to a simmer. Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
- Preheat oven to 425 F.
- Butterfly the steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like a book. Using a mallet or heavy pot to even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
- Season both sides with steak seasoning and salt. Evenly spread the spinach and cheese on the steak.
- Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
- Using butchers twine snugly loop & tie the twine along the steak in 2 inch intervals. (The string should be snug enough to slightly compress meat but not so tight it begins to cut into the steak).
- Place on a foil lined baking sheet. Bake in the oven for 35 - 40 minutes. Let rest on a cutting board for 5 - 10 minutes. Remove the twine and trim off the ends about 1/2 inch to and 1 inch so you get uniform pieces, cut into about 1 inch thick pinwheels.
- Drizzle with sauce and serve with dinner roll. Garnish with cilantro.
Nutrition
Calories: 394kcal | Carbohydrates: 15g | Protein: 45g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 126mg | Sodium: 670mg | Potassium: 881mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2489IU | Vitamin C: 10mg | Calcium: 277mg | Iron: 6mg
Flank Steak Pinwheels
Ingredients
Sauce
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Paprika
- ½ tsp Garlic powder
- ¼ tsp Dried oregano
- 1 cup Chicken broth
- 1 tbsp Tomato paste
Steak
- 1.5 lb Flank steak butterflied
- 2 tbsp Steak seasoning or more if needed
- 2 cups Baby spinach
- 3 oz Smoked gouda cheese shredded
- Butchers twine
- 4 Dinner rolls buttered if desired
- Fresh cilantro garnish
Instructions
- For the sauce: This sauce comes together quickly once you get started, so measure out the dry ingredients (chili powder, cumin, paprika, garlic powder, oregano) into a small bowl. In a saucepot over medium heat, bring the broth and tomato paste to a simmer. Simmer until it starts to thicken and deepens in color. Whisk to make sure there are no lumps then remove from heat.
- Preheat oven to 425 F.
- Butterfly the steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like a book. Using a mallet or heavy pot to even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
- Season both sides with steak seasoning and salt. Evenly spread the spinach and cheese on the steak.
- Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
- Using butchers twine snugly loop & tie the twine along the steak in 2 inch intervals. (The string should be snug enough to slightly compress meat but not so tight it begins to cut into the steak).
- Place on a foil lined baking sheet. Bake in the oven for 35 - 40 minutes. Let rest on a cutting board for 5 - 10 minutes. Remove the twine and trim off the ends about 1/2 inch to and 1 inch so you get uniform pieces, cut into about 1 inch thick pinwheels.
- Drizzle with sauce and serve with dinner roll. Garnish with cilantro.
Nutrition
Calories: 394kcalCarbohydrates: 15gProtein: 45gFat: 17gSaturated Fat: 8gCholesterol: 126mgSodium: 670mgPotassium: 881mgFiber: 3gSugar: 2gVitamin A: 2489IUVitamin C: 10mgCalcium: 277mgIron: 6mg
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