Stuffed Balsamic Flank Steak Pinwheels
These low carb Stuffed Balsamic Flank Steak Pinwheels are filled with cheese, bacon, sun-dried tomatoes, and more!
Ingredients
Marinade and Steak:
- 4 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 2 garlic cloves minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ lbs uncooked lean and trimmed flank steak
Stuffing and Searing:
- 4 slices center cut bacon
- 2 oz shredded 2% Mozzarella cheese
- 3 oz crumbled Feta cheese
- 1 oz dry-packed sun-dried tomatoes chopped (I use California Sun-Dry)
- 1 tablespoon chopped fresh basil
- 1 cup torn spinach leaves
- 1 tablspoon olive oil
- *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 (affiliate link).You can also use toothpicks to seal it shut, but twine is easier.
Instructions
- Butterfly your steak (here is a helpful how-to video…you can also ask the butcher at your grocery store to do this for you) and pound to an even ½ inch thickness. Close the steak back up (fold it back together after butterflying) and place it in a gallon ziplock bag. In a small mixing bowl, stir together the balsamic vinegar, olive oil, garlic, Italian seasoning, salt, and pepper to make the marinade. Pour the marinade over the steak in the bag. Seal the bag, removing any excess air, and toss/massage the contents until the steak it coated in marinade. Refrigerate the bag, allowing the steak to marinate for at least one hour/up to 12 hours.
- When the steak is marinated, pre-heat the oven to 350 degrees.
- Cook the bacon to package instructions until crispy and then allow it to drain on paper towels. Chop or crumble into small pieces.
- Remove the steak from the marinade and allow excess to drip off into the bag. Open the butterflied steak and lay it flat on a cutting board, marinated side down.
- Sprinkle the 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 crumbled Feta, crumbled bacon, chopped sun-dried tomatoes, and chopped basil. Lay the torn 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. If you have any splits or tears in the exterior of the steak roll, draw them together and seal with toothpicks. Using a sharp knife, slice your roll between pieces of twine into six pinwheels.
- Add the tablespoon of olive oil to a large skillet/sauté 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 9x13 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 cover with aluminum foil for 5 minutes to rest.
Notes
To view your current WW Points for this recipe and track it in the WW app, click here!
WW Points per pinwheel: 5 (Points calculated using the recipe builder in the WW app)
Nutrition Information per pinwheel
294 calories, 4 g carbs, 1 g sugar, 16 g fat, 6 g saturated fat, 31 g protein, 1 g fiber, 380 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per pinwheel (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)
294 calories, 4 g carbs, 1 g sugar, 16 g fat, 6 g saturated fat, 31 g protein, 1 g fiber, 380 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
7 per pinwheel (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information)