Lately, I have been eating a lot of ground turkey and chicken. Well take that back…. more like eating from restaurants. I have been making a few meals at home here and there but for the last month my food has been either at a restaurant or hospital cafeteria. Now that my mom is back at home things have slowed down a bit for us at our house. I am actually cooking again or at least trying to.
I finally got around to making it to the grocery store to stock up our pantry and refrigerator. While I was browsing around in the meat section I noticed some steak roll ups. I didn’t need to buy them when I can make them myself and add what I want.
The trick was trying to find out what I wanted to include in the meat pinwheel. I usually come up with these ideas while I am at the grocery store and I don’t have a lot of time to think it through or plan. Feta and spinach was going to be the main ingredients but I wanted something else. When I got home and I started to assemble the meat and I opened the refrigerator and saw that I had some pesto left over from a previous recipe. BINGO! I had my final component to this dish.
This is a dish that you can make to impress your family and friends.
ENJOY ~ Meagan
Spinach Feta Steak Pinwheels
Yield: 3 servings
1.25 lb. beef flank steak
sea salt to sprinkle
2 tsp olive oil
2 Tbsp pesto with basil
1/2 cup spinach leaves
1/2 cup feta, crumbles
toothpicks (approx. 6-8)
Preheat the oven to 350°.
Pat the steak with a paper towel to ensure that it is dry. Sprinkle both sides with sea salt.
Cut the steak length wise into 3 long pieces.
Spread the pesto over the top of the steak.
Then lay out the spinach leaves followed by the feta.
Starting with one end roll up the steak tightly and then secure with toothpicks.
Heat a large sauce pan or iron skillet over medium/high heat and then add olive oil.
Sear each side of the steak for 2 minutes.
Place in the oven for 20-25 minutes. Cooking time may vary depending on personal preference.