Garlic Parmesan Flank Steak Pinwheels
These Garlic Parmesan Flank Steak Pinwheels are fresh, flavorful comfort food your whole family will ask for again and again. Butterflied flank steak is pounded thin, seasoned, and wrapped around sautéed garlic, Parmesan and Mozzarella cheeses, lemon zest, and fresh spinach leaves. It’s then sliced into pinwheels, seared to perfection and finished in the oven. The result is a low-carb, special-occasion-worthy main dish that pairs beautiful presentation with bright, rich flavors. Don’t have a special occasion? No worries, I’m sure you can find one, even if it’s “hey, we made it to Friday,” or even “hey, I remembered what day of the week it is!”
While something about these steak pinwheels feels fancy to me, they really make a great dinner for any night. If you’ve been eating a lot of chicken lately, it’s nice to change it up and have steak. Plus, who doesn’t love the flavor combination of Parmesan cheese, lemon, and garlic? Not only are these Garlic Parmesan Flank Steak Pinwheels absolutely delicious, but each one is 260 calories, just 2 grams of carbs, or 6 WW SmartPoints on Weight Watchers Green, Blue or Purple plans!
Once your flank steak is butterflied (you can usually ask them to do this at the butcher counter in your grocery store), pounded to a uniform thickness and seasoned, you’ll add the garlic, Parmesan and Mozzarella cheeses, lemon zest, and spinach leaves:
Then you’ll roll the steak up over the filling and tie it snugly with twine. Cut into six equal(ish) pieces to make pinwheels:
Next you’ll sear the cut sides of the pinwheels in a pan with some olive oil to brown them up and transfer them to a baking dish to finish off in the oven:
You’ll bake the pinwheels for 10 minutes, cover in foil to let them rest for 5 more, and voila! Perfect Garlic Parmesan Flank Steak Pinwheels:
Looking for more tasty lightened up beef recipes like these Garlic Parmesan Flank Steak Pinwheels? Check out my Teriyaki Steak Lettuce Wraps, Meat and Potatoes Bake, Open-Faced Greek Steak Sandwiches, Slow Cooker Beef and Barley Soup, Southwest Steak Salad, Cottage Pie, Beef Stroganoff, Beefy American Goulash, Spicy Steak Tacos, Black and Blue Steak Wraps, Spinach and Feta Stuffed Flank Steak, Slow Cooker Beef Stew, Slow Cooker Beef Braciole, Slow Cooker Balsamic Beef, Barley Beef Skillet, and so many more in the Beef section of my recipe index!
Garlic Parmesan Flank Steak Pinwheels
- 1.5 lb uncooked lean and trimmed flank steak
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 3 teaspoons olive oil, divided
- 3 garlic cloves, minced
- 3 oz Parmesan cheese, freshly shredded
- 2 oz shredded 2% Mozzarella cheese
- 1 tablespoon lemon zest
- 2 cups torn fresh spinach leaves
- *You will also want to have butchers twine/cooking twine on hand , often times you can ask for some at the butcher counter at your grocery store but you can also just buy your own to have on hand. I have this one from Amazon. You can also use toothpicks to seal it shut, but twine is easier.
- Preheat the oven to 350 degrees.
- Butterfly your steak (here is a helpful how-to video from Cooks Illustrated…you can also ask the butcher at your grocery store to do this for you) and pound to an even ½ inch thickness. Season both sides of the butterflied steak with salt, pepper, and parsley. Lay the butterflied steak flat on a cutting board.
- Heat a teaspoon of olive oil in a large skillet/saute pan and bring to medium heat. Add the garlic and cook, stirring, for 30-60 seconds until fragrant. Remove from heat. Scoop out the garlic (leave what you can of the oil in the pan) and sprinkle it across the surface of the butterflied steak. Use clean hands to spread it out evenly.
- Sprinkle the shredded Parmesan and shredded Mozzarella evenly over the top of the surface of your butterflied flank steak, leaving about an inch of space at the end you plan to roll toward. Top with the lemon zest. Lay the spinach leaves over the top.
- Roll the steak up tightly over the filling and tie with twine in six evenly spaced segments (or use toothpicks) to seal and keep your steak and filling rolled snugly. Using a sharp knife, slice your roll between pieces of twine into six pinwheels.
- Add the remaining two teaspoons of olive oil to your large skillet/saute pan and bring to medium-high heat. Add the pinwheels cut-side down and sear for 2-3 minutes. Flip them over and sear for another 2-3 minutes until browned on both sides.
- Transfer the pinwheels to a baking dish (or if your skillet is oven-safe, you can keep them in there) and place them in the heated oven. Bake for 10 minutes. Remove from the oven and tent with aluminum foil for 5 minutes to rest.
6 per (1 pinwheel) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Nutrition Information per (1 pinwheel) serving:
260 calories, 2 g carbs, 0 g sugars, 13 g fat, 6 g saturated fat, 32 g protein, 0 g fiber (from myfitnesspal.com) adapted from Whisk It Real Gud and Gimme Delicious