Whole30 Beef Plank Pinwheels
Elevate your Whole30 menu with these stunning Beef Plank Pinwheels—an irresistible combination of tender, butterflied flank steak rolled around a flavorful medley of sautéed spinach, red bell peppers, mushrooms, and garlic. Packed with vibrant nutrients and seasoned with oregano and parsley, this dish is a feast for both the eyes and the palate. Perfectly roasted to juicy perfection, the savory pinwheels make a show-stopping centerpiece for any dinner table. Whether you're meal-prepping or hosting, these protein-rich, gluten-free pinwheels are a must-try for those embracing clean eating, Paleo, or Whole30 lifestyles. Easy to prepare yet impressively gourmet, pair them with a crisp salad for a complete, wholesome meal!
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 cups Fresh spinach
- 1 Red bell pepper, finely chopped
- 1 cup Mushrooms, finely chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 2 tablespoons Fresh parsley, chopped
- 10 Toothpicks or kitchen twine
Instructions
Lay out the flank steak on a cutting board and, using a sharp knife, butterfly the steak by slicing it horizontally to about 1/4 inch thickness while being careful not to cut all the way through.
Place a piece of plastic wrap over the butterflied steak and gently pound it to an even thickness of about 1/4 inch using a meat mallet.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.
Add the chopped red bell pepper and mushrooms to the skillet and sauté for about 5 minutes until softened. Stir in the fresh spinach and cook until wilted, about 2 more minutes.
Season the vegetable mixture with half the salt, the black pepper, and oregano, then remove from heat and let cool slightly.
Preheat your oven to 375°F (190°C).
Spread the cooled vegetable filling evenly over the prepared flank steak.
Roll the flank steak tightly, starting from one of the longer sides, into a compact cylinder.
Secure the roll at 1-inch intervals using kitchen twine or toothpicks.
Brush the outside of the beef roll with the remaining olive oil and season with the remaining salt.
Place the beef roll on a baking sheet lined with parchment paper and roast in the oven for about 25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
Remove the beef plank pinwheel from the oven and let it rest for at least 5 minutes before slicing.
Slice the pinwheel into 1-inch thick rounds and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 920 mg | 40% | |
| Total Carbohydrate | 4.1 g | 1% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.8 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 512 mg | 11% | |
*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.
