Gluten-Free Beef Plank Pinwheels
Delight your taste buds with these elegant and flavorful Gluten-Free Beef Plank Pinwheels—perfect for dinner parties, special occasions, or a protein-packed meal. Made with tender, thinly sliced flank steak marinated in a savory blend of gluten-free soy sauce, olive oil, and garlic, this recipe takes flavor to the next level with a vibrant, cheesy filling of spinach, roasted red peppers, sun-dried tomatoes, crumbled feta, and fresh basil. Rolled into a spiral and oven-roasted to perfection, these pinwheels are not only gluten-free but also packed with Mediterranean-inspired ingredients that are as nutritious as they are delicious. With just 20 minutes of prep time and a stunning presentation that will impress any guest, serve these pinwheels as a show-stopping appetizer or pair them with your favorite gluten-free sides for a complete, crowd-pleasing meal.
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Recipe Information
Ingredients
- 1 pound Thinly sliced flank steak
- 0.25 cup Gluten-free soy sauce
- 2 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 3 units Garlic cloves, minced
- 10 ounces Frozen spinach, thawed and squeezed dry
- 0.5 cup Roasted red bell pepper, diced
- 0.25 cup Sun-dried tomatoes, chopped
- 0.5 cup Crumbled feta cheese
- 0.25 cup Fresh basil leaves, chopped
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 pieces Kitchen twine
Instructions
In a small bowl, whisk together the gluten-free soy sauce, olive oil, balsamic vinegar, and minced garlic to create a marinade.
Place the flank steak in a shallow dish and pour the marinade over it, turning the steak to coat evenly. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Preheat your oven to 375°F (190°C). Line a baking sheet with foil and set aside.
In a medium bowl, combine the spinach, roasted red bell pepper, sun-dried tomatoes, feta cheese, and chopped basil leaves. Mix well and season the mixture with salt and black pepper.
Remove the steak from the marinade and place it on a cutting board. Spread the spinach and cheese mixture evenly over the steak, leaving a small border along the edges.
Starting with the side closest to you, carefully roll the steak up, enclosing the filling tightly.
Cut pieces of kitchen twine and tie the roll at 2-inch intervals to secure it.
Place the steak roll seam-side down on the prepared baking sheet.
Roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust time for desired doneness.
Remove the steak from the oven and let it rest for 5 minutes before slicing into 1-inch thick pinwheels.
Serve the beef plank pinwheels warm as an appetizer or alongside your favorite gluten-free side dish.
Nutrition Facts
Calories |
1693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 6530 mg | 284% | |
| Total Carbohydrate | 44.0 g | 16% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 17.1 g | ||
| Protein | 168.3 g | 337% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 756 mg | 58% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 4241 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
