Keto Mediterranean Steak Pinwheels

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These Keto Mediterranean Steak Pinwheels are a great way to liven up a traditional flank steak. Complete with gooey cheese and tons of flavor from garlic, olives, and roasted red peppers this is one steak dinner everyone will love! Serve the pinwheels with a large side salad and mashed cauliflower for a complete meal.

Hands-on Overall

Nutritional values (per pinwheel)

2 grams 1.2 grams 28.1 grams 18.8 grams 8.6 grams 299 calories
Total Carbs3.2grams
Fiber1.2grams
Net Carbs2grams
Protein28.1grams
Fat18.8grams
of which Saturated8.6grams
Calories299kcal
Magnesium36mg (8.94% RDA)
Potassium444mg (22.2% EMR)

Macronutrient ratio: Calories from carbs (3%), protein (39%), fat (58%)

Ingredients (makes 6 pinwheels)

  • 1 1/4 lb flank steak (570 g)
  • 3 cloves garlic, minced
  • 2 tbsp minced parsley
  • 6 oz sliced provolone cheese (170 g)
  • 1 cup minced kalamata olives (160 g/ 5.6 oz)
  • 1 roasted red pepper, thinly sliced (100 g/ 3.5 oz)
  • 1 tbsp Italian seasoning
  • 1 tsp sea salt or pink Himalayan salt
  • 1/2 tsp pepper
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Instructions

  1. Flatten steak to 1/4 inch (1/2 cm) thickness with a heavy pan or meat mallet.
    Keto Mediterranean Steak Pinwheels
  2. Top steak with remaining ingredients and roll up from the short end to the other...
    Keto Mediterranean Steak Pinwheels ...Secure with toothpicks and slice into 6 even pinwheels.
    Keto Mediterranean Steak Pinwheels
  3. Place the pinwheels in a large broiler safe skillet.
  4. Broil 4-6 inches (10-15 cm) from the heat for 5-7 minutes on each side or until meat reaches desired doneness (a thermometer should read 57 °C/ 135 °F for medium-rare, 63 °C/ 145 °F for medium, and 71 °C/ 160 °F for well-done). Serve immediately, 1 to 2 pinwheels per serving. Keto Mediterranean Steak Pinwheels The pinwheels are best eaten immediately. If you would like you can prepare them and store them raw for 2-3 days in an airtight container in the refrigerator before cooking. Keto Mediterranean Steak Pinwheels
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Lauren Lester
Creator of WickedSpatula.com

Lauren Lester

Lauren is the food photographer, recipe developer, and author behind the healthy living website Wicked Spatula.

With a focus on mindful and sustainable living she aspires to show her audience that healthy eating doesn't have to be boring, complicated, or tasteless and that healthy living is all about getting in touch with yourself and your surroundings.

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Comments (2)

Those look delicious.  I think your temperatures are off, though.  Medium rare is usually 135 or 140F; medium is 145F; and well is 160 (what I call "well over-done" 😉.
See:  https://www.certifiedangusbeef.com/kitchen/doneness.php
I usually cook our steaks to about 130.  Since you're not searing both sides, though, maybe I'd cook it a bit more, but not over 145, and I'd probably take it out about 140, assuming it would carry over a bit.

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Thank you Bob, I'll update that!

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