Entrees/ Meats

Pinwheel Stuffed Flank Steak

I LOVE Tasty.com. Here’s one that’s SO easy and SO Tasty…pun intended.

Adapted from:Tasty.com

Since on my low carb journey, I’ve since substituted the rice for cauliflower rice, or my Creamy Cauliflower Puree.

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Pinwheel Stuffed Flank Steak

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By leslie Serves: 3
Prep Time: 15-20 minutes Cooking Time: 15-20 minutes

LOVE this recipe, as it really utilizes an inexpensive cut of beef with so much taste. Plus, it makes such a cool presentation!


  • 2 cups mushrooms, chopped
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 4-5 strips bacon
  • 2 cups baby spinach
  • 2 lbs. Flank Steak
  • Either 6 slices of Provolone or 1 1/2 cups of shredded Provolone
  • Salt & Pepper to taste
  • 8 thin long wooden skewers or 8 extra long wooden toothpicks (soak for 5 minutes)
  • 1 cup uncooked rice (optional)



NOTE: I added crumbled bacon to pinwheel before rolling.


Pre-heat oven to 350F.


Cook bacon, pat dry & crumble.


Follow the video tutorial.


The video doesn't say how long to sear meat in a pan on the stove top, so I seared mine for about 2 minutes per side.


The video says 10-15 minutes in a 350F oven. Depending on how thick your flank steak is, I say 10 for thin and 15 minutes for thick. Mine was thick and I cooked it for the full 15 and it was a perfect Medium Rare.


  • 759 Calories
  • 7.4g Carbohydrates
  • 244mg Cholesterol
  • 32g Fat
  • 1.8g Fiber
  • 110.2g Protein
  • 33.9g Saturated fat
  • 1235mg Sodium


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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