Mediterranean Diet Beef Plank Pinwheels
Elevate your dinner table with these Mediterranean Diet Beef Plank Pinwheels, a stunning and flavorful dish that’s as nutritious as it is delicious. Tender beef flank steak is butterflied, seasoned, and rolled up with a vibrant filling of sautéed garlic spinach, creamy crumbled feta, tangy sun-dried tomatoes, fresh basil, and a hint of lemon zest for a bright Mediterranean twist. The pinwheels are roasted to perfection, creating a juicy, protein-packed centerpiece loaded with bold flavors. Quick to prep and stunning to serve, this recipe is perfect for a weeknight family dinner or an elegant gathering. Plus, with its emphasis on wholesome ingredients like olive oil and leafy greens, it’s a guilt-free indulgence that celebrates the heart-healthy Mediterranean lifestyle.
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Recipe Information
Ingredients
- 1 pound Beef flank steak
- 2 cups Fresh spinach
- 1 cup Feta cheese, crumbled
- 1/3 cup Sun-dried tomatoes, chopped
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1/4 cup Fresh basil, chopped
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Lemon zest
- 6 Wooden skewers
Instructions
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add 1 tablespoon of olive oil. Sauté the minced garlic until fragrant, about 1 minute.
Add the fresh spinach to the skillet, cooking until wilted, about 2-3 minutes. Remove from heat and let it cool slightly.
Butterfly the beef flank steak: Using a sharp knife, carefully cut the steak horizontally, stopping about 1/2 inch from the edge to keep the halves attached. Open the steak like a book.
Place a sheet of plastic wrap over the opened steak and gently pound it to an even thickness, about 1/2 inch thick.
Season the inside of the steak with salt, black pepper, and lemon zest.
Spread the sautéed spinach evenly over the steak, leaving a little space around the edges. Top with crumbled feta, chopped sun-dried tomatoes, and chopped basil.
Starting from one long side, tightly roll up the steak into a log, enclosing the filling. Secure the roll with kitchen twine at 2-inch intervals or use the wooden skewers.
Brush the outside of the beef roll with the remaining olive oil.
Place the beef roll on a baking sheet or an oven-safe dish. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove from the oven, cover loosely with foil, and let rest for 5 minutes before slicing into pinwheels.
Serve the beef pinwheels warm, garnished with extra chopped basil if desired.
Nutrition Facts
Calories |
1899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 518 mg | 172% | |
| Sodium | 4350 mg | 189% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 17.4 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1480 mg | 114% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3055 mg | 65% | |
*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.
