Flank steak pinwheels

Recipe Information

Ingredients

• 2/3 cup sun-dried tomatoes

• 2 cups boiling water

• 1 pound flank beef steak, trimmed of fat

• 1 clove garlic, minced

• 3 tablespoons light herbed cheese spread

• 1 cup baby spinach

• 3/4 teaspoon kosher salt

• 1/2 teaspoon freshly ground pepper

Directions

• Set grill flame to high, and allow to preheat.

• Add sun-dried tomatoes to a large bowl and cover with boiling water.. Allow the tomatoes to steep until they become soft (10 minutes). Once softened, drain tomatoes in a colander and chop.

• Sandwich the steak between two pieces of plastic wrap. Using a meat mallet, pound meat until it is 1/4-inch thick.

• Coat one side of the steak with garlic. Spread a 3-inch wide strip of cheese lengthwise down the center of the steak. Top cheese strip with the tomatoes and spinach. Roll the steak up tightly around the cheese and vegetable mixture. At the overlapping edges, use 8 skewers to hold the roll together. Sprinkle salt and pepper over the steak roll.

• Slice the roll into portions that are approximately 1 inch thick, making sure that each piece has a skewer.

• Coat the grill rack with oil. To cook the meat medium-rare, grill each portion of the pinwheels for 3-4 minutes per side. Flip the pinwheels with a spatula to prevent filling from falling out.

• After grilling, allow the pinwheels to rest for 5 minutes. Remove the skewers, and serve.

Nutrition (per serving)

• Calories: 226 cal

• Total fat: 9g

• Saturated fat: 4g

• Monounsaturated fat: 3g

• Cholesterol: 46mg

• Sodium: 332mg

• Potassium: 278mg

• Carbohydrate: 7g

• Protein: 27g

• Fiber: 2g