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Grilled Flank Steak Pinwheels
Source: dLife

Flank steak grilled and stuffed with spinach, onion, and cheese.

Prep Time: 1 hours
Cook Time: 10 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 259.4
Total Carbs 4.0 g
Dietary Fiber 0.8 g
Sugars 1.5 g
Total Fat 9.4 g
Saturated Fat 4.2 g
Unsaturated Fat 0.3 g
Potassium 695.8 mg
Protein 36.2 g
Sodium 197.2 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 4 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  flank steak
0 1/4 cup  red wine
2 tsp  low sodium soy sauce
1 each  red onion
1 tbsp  balsamic vinegar
1 tbsp  cold water
10 each  fresh spinach leaves
0.3333 cup  shredded mozzarella cheese
  1. Lightly pound steak and score on both sides with a knife. Marinate steak in wine and soy sauce for 1 hour.
  2. Remove steak from marinade and pat dry. Discard marinade and lay steak on a flat surface.
  3. Light a grill or start a charcoal fire.
  4. Separate onion slices into rings. Place in a skillet along with vinegar and water. Bring to a rapid boil.
  5. Remove from heat, cover, and let sit for 5 minutes. Drain onion rings.
  6. Place spinach leaves over the flank steak, topping with onion rings.
  7. Roll the steak tightly towards you, tucking meat closely around the vegetables. Tie tightly at 1-inch intervals with kitchen string. Cut the steak crosswise into 5 equal pieces.
  8. Grill 4 to 6 inches from medium-hot coals for 4 to 5 minutes per side, or to desired doneness, turning once. When almost done, sprinkle top of each pinwheel with some of the cheese. Continue to grill for another minute, until cheese melts. Serve immediately.

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