Whole30 Beef Plank Pinwheels

Elevate your dinner game with these irresistible Whole30 Beef Plank Pinwheels, a feast for both your taste buds and your health goals! This recipe transforms tender, butterflied flank steak into a beautifully rolled masterpiece, stuffed with a savory blend of sautéed spinach, bell peppers, mushrooms, and garlic, all seasoned with oregano and fresh parsley. Perfectly roasted to juicy perfection, these pinwheels are not only visually stunning but also packed with nutrient-rich goodness, making them a stellar option for Whole30 compliance and low-carb lifestyles. With minimal prep time and easy-to-follow instructions, this dish is ideal for a cozy weeknight meal or an impressive dinner party centerpiece. Serve these vibrant, flavor-packed pinwheels with a refreshing side salad or roasted vegetables for a balanced, restaurant-quality meal straight from your kitchen.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 2 tablespoons Olive oil
• 2 cups Fresh spinach
• 1 Red bell pepper, finely chopped
• 1 cup Mushrooms, finely chopped
• 3 cloves Garlic, minced
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Dried oregano
• 2 tablespoons Fresh parsley, chopped
• 10 Toothpicks or kitchen twine

Directions

Step 1

Lay out the flank steak on a cutting board and, using a sharp knife, butterfly the steak by slicing it horizontally to about 1/4 inch thickness while being careful not to cut all the way through.

Step 2

Place a piece of plastic wrap over the butterflied steak and gently pound it to an even thickness of about 1/4 inch using a meat mallet.

Step 3

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook until fragrant, about 1 minute.

Step 4

Add the chopped red bell pepper and mushrooms to the skillet and sauté for about 5 minutes until softened. Stir in the fresh spinach and cook until wilted, about 2 more minutes.

Step 5

Season the vegetable mixture with half the salt, the black pepper, and oregano, then remove from heat and let cool slightly.

Step 6

Preheat your oven to 375°F (190°C).

Step 7

Spread the cooled vegetable filling evenly over the prepared flank steak.

Step 8

Roll the flank steak tightly, starting from one of the longer sides, into a compact cylinder.

Step 9

Secure the roll at 1-inch intervals using kitchen twine or toothpicks.

Step 10

Brush the outside of the beef roll with the remaining olive oil and season with the remaining salt.

Step 11

Place the beef roll on a baking sheet lined with parchment paper and roast in the oven for about 25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.

Step 12

Remove the beef plank pinwheel from the oven and let it rest for at least 5 minutes before slicing.

Step 13

Slice the pinwheel into 1-inch thick rounds and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(876.0g)

Amount per serving	% Daily Value*
Calories	1464.4

Total Fat 93.0g	0%
Saturated Fat 27.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 412.8mg	0%
Sodium 4104.4mg	0%
Total Carbohydrate 19.4g	0%
Dietary Fiber 6.6g	0%
Total Sugars 8.4g
Protein 141.6g	0%

Vitamin D 32.1IU	0%
Calcium 151.1mg	0%
Iron 15.8mg	0%
Potassium 2319.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.5%

Protein: 38.2%

Carbs: 5.2%