Flank Steak Pinwheels with Spinach and Cheese
Prep Time: 15 minutes
Cooking Time: 10 minutes
This steak is easy enough for everyday dinners, but nice enough for entertaining.
1 1/2 pounds steak, flank, lean, fat trimmed
2 cups spinach, fresh baby
1/3 cup Italian salad dressing
1 can (14.5 ounces each) diced tomatoes, canned
1 cup cheese, mozzarella, low moisture and part skim milk, shredded
1/2 teaspoon salt
1/4 teaspoon pepper, black, ground
1/2 teaspoon garlic powder
Starting from one end of the steak,cut down the side lengthwise and through the steak to open the steak up like a book (be careful not to cut all the way through, leaving one edge intact). Open the steak and lay it flat. Spread Italian dressing evenly on the inside of the steak. Arrange spinach leaves in a layer on top of the dressing. Top with shredded cheese and then top with tomatoes. Working from one end, tightly roll the steak up into a tube. Secure with toothpicks. Cut steak into 4 or 5 slices to form pinwheels, each about an inch and a half thick. Stick a skewer though the steak to hold the pinwheel in place (or you could secure it with a toothpick through each end). Season with salt, pepper and garlic powder. Grill on an outdoor grill for about 5 minutes per side until desired doneness.
Per Serving About: 330 calories, 17 g fat, 7 g saturated fat, 0 g trans fat, 37 g protein, 6 g carbohydrates, 1 g dietary fiber, 720 mg sodium