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Keto Mediterranean Steak Pinwheels

4.4 stars, average of 52 ratings

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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.

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Hands-on Overall

Serving size pinwheel

Allergy information for Keto Mediterranean Steak Pinwheels

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
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Nutritional values (per serving, pinwheel)

Net carbs2 grams
Protein28.1 grams
Fat18.8 grams
Calories299 kcal

Calories from carbs 3%, protein 39%, fat 58%

Total carbs3.2 gramsFiber1.2 gramsSugars0.9 gramsSaturated fat8.6 gramsSodium806 mg(35% RDA)Magnesium36 mg(9% RDA)Potassium444 mg(22% EMR)

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

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

Ingredient nutritional breakdown (per serving, pinwheel)

Net carbsProteinFatCalories
Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw
0 g20.2 g6.8 g147 kcal
Garlic, fresh
0.5 g0.1 g0 g2 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Cheese, provolone
0.6 g7.2 g7.5 g99 kcal
Kalamata olives
0 g0.3 g4.3 g43 kcal
Peppers, red bell, fresh
0.7 g0.2 g0.1 g5 kcal
Italian seasoning (mixed herbs)
0.2 g0 g0 g1 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Total per serving, pinwheel
2 g28.1 g18.8 g299 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (4)

SO so good!   Made these yesterday.  I had a pretty tough looking flank steak. I pounded it with one of those meat hammers.  Mostly followed instructions but used Italian salad dressing instead of  dry spice mix only because I did not have any dry mix. Added other dry spices that I had on hand.  The liquid made things a little messy so I wrapped the uncut pinwheel in foil. Roasted it with foil on in a cast iron skillet in the oven.  The foil kept all the juices contained. This turned out so good. I served it with shirataki rice pouring the cooking liquid over the rice. So so good.  Will be doing this again. Easy and good.  The pounding of the steaks made the meat super tender.  This is something I would be proud to serve guest. Looked good and tasted good.

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Sounds really yummy, thank you for the lovely feedback!

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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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