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This low-carb recipe is so quick and easy to put together (except for tying the roast, which I’m notoriously bad at!) It’s juicy and so flavoursome.
You could use any number of combinations in the filling, just check that it fits your macros. For a dairy-free option, swap the feta for sliced pan-roasted mushrooms. Serve this with a big, fresh salad or a tasty keto-friendly side. Enjoy!
Hands-on Overall
Nutritional values (per serving)
Net carbs3.5 grams
Protein39.5 grams
Fat28.4 grams
Calories435 kcal
Calories from carbs 3%, protein 37%, fat 60%
Total carbs4.2 gramsFiber0.7 gramsSugars3.2 gramsSaturated fat14.6 gramsSodium845 mg(37% RDA)Magnesium55 mg(14% RDA)Potassium637 mg(32% EMR)
Ingredients (makes 4 servings)
- 600 g flank steak (1.3 lb)
- 100 g roasted red peppers (3.5 oz)
- 1 pack feta cheese, crumbled (200 g/ 7.1 oz)
- 1 1/2 cups baby spinach leaves (45 g/ 1.6 oz)
- sea salt and pepper, to taste
- 1 tbsp ghee or duck fat (15 ml)
Instructions
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the steak from the fridge.
- Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm/ 1/2 oz.
- Chop the baby spinach finely (you could use frozen spinach but make sure that you drain and squeeze the moister out of it). Chop the peppers.
- Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta, leaving a couple of centimetres on the long edges.
- Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly (I am so bad at this. Learning to do it properly is one of my goals for the next year!).
- Heat a little bit of ghee in a frying pan and sear the roast on all sides.
- Place in a roasting dish and bake for 20 minutes. Rest before serving.
- Store, wrapped in foil, in the refrigerator for up to 5 days.
Ingredients
- 600 g flank steak (1.3 lb)
- 100 g roasted red peppers (3.5 oz)
- 1 pack feta cheese, crumbled (200 g/ 7.1 oz)
- 1 1/2 cups baby spinach leaves (45 g/ 1.6 oz)
- sea salt and pepper, to taste
- 1 tbsp ghee or duck fat (15 ml)
Instructions
- Preheat oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). Remove the steak from the fridge.
- Lay some baking paper or cling wrap on your kitchen bench and place the flank steak on it. Cover with another sheet and pound the meat until it is thin enough to roll easily, about 1 cm/ 1/2 oz.
- Chop the baby spinach finely (you could use frozen spinach but make sure that you drain and squeeze the moister out of it). Chop the peppers.
- Arrange the flank steak flat and season well with salt and pepper. Top with the spinach, peppers and crumbled feta, leaving a couple of centimetres on the long edges.
- Starting on one long edge, roll tightly until fully enclosed. Use butcher’s string to tie tightly (I am so bad at this. Learning to do it properly is one of my goals for the next year!).
- Heat a little bit of ghee in a frying pan and sear the roast on all sides.
- Place in a roasting dish and bake for 20 minutes. Rest before serving.
- Store, wrapped in foil, in the refrigerator for up to 5 days.
Nutrition (per serving)
Calories435kcal
Net Carbs3.5g
Carbohydrates4.2g
Protein39.5g
Fat28.4g
Saturated Fat14.6g
Fiber0.7g
Sugar3.2g
Sodium845mg
Magnesium55mg
Potassium637mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 3.5 g | 39.5 g | 28.4 g | 435 kcal |
| Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw |
| 0 g | 31.8 g | 10.8 g | 233 kcal |
| Peppers, sweet, red, sauteed |
| 1.2 g | 0.3 g | 3.2 g | 33 kcal |
| Feta cheese |
| 2 g | 7.1 g | 10.6 g | 132 kcal |
| Spinach, fresh |
| 0.2 g | 0.3 g | 0 g | 3 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Ghee |
| 0 g | 0 g | 3.8 g | 34 kcal |
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