Flank Steak Pinwheels with Sun-Dried Tomatoes

These decorative-looking beef pinwheels are great as an appetizer or main dish. The tip here is to have the flank steak as thin as possible so rolling and cooking is easier. Either ask your butcher to do it or slice it yourself and pound it until it’s about 1/4 inch thick. Butterflied meat is cut so it opens like a book; it’s not cut all the way through. This technique is used when you want to make the meat as thin as possible for rolling purposes. Slice the steak across the grain and roll it along the grain, so when you slice the pinwheels, it will be across the grain. 

1. Place the steak and Italian dressing in a non-reactive container and marinate in the refrigerator for a minimum of 2 hours and preferably overnight.

2. Place the ricotta, goat and cream cheeses and garlic in the bowl of a small food processor and purée until smooth.

3. Remove the flank steak from the marinade, drain and lay flat on a work surface. Spread the cheese mixture evenly overtop. Arrange the spinach and sun-dried tomatoes over the cheese. Tightly roll the meat up along the grain. Slice into 1 1/2-inch pinwheels and secure each with a toothpick.

4. Heat a non-stick grill pan or barbecue to medium-high and spray with cooking oil. Cook the pinwheels for approximately 3 minutes per side for medium-rare, longer for medium.
5.Garnish with chopped parsley before serving.

1 1/2 lb flank steak, butterflied
1/2 cup low-fat Italian dressing
2 Tbsp light smooth ricotta
1/3 cup goat cheese
2 Tbsp low-fat cream cheese
1/2 cup fresh spinach leaves
1/3 cup chopped rehydrated sun-dried tomatoes
1/2 tsp crushed garlic
3 Tbsp chopped fresh parsley

Nutritional Analysis per Serving

Calories 397
Protein 51 g
Fat 19 g
Saturated Fat 8.1 g
Carbohydrates 4.4 g
Cholesterol 89 mg
Sodium 236 mg
Fiber 0.5 g

Prep Time: 10 minutes
Cook Time: 7 minutes

Make Ahead: Marinate up to a day in advance.

Serves 4