Paleo Stuffed Flank Steak Pinwheels with Garlic & Spinach

Ingredients

For the Flank Steak & Seasoning:

• 1.75 to 2 lbs 100% grass-fed flank steak (butterflied horizontally and pounded to 0.33-inch uniform thickness)
• 2 tbsp extra virgin olive oil or melted grass-fed tallow
• 1.5 tsp coarse Celtic sea salt and 1 tsp cracked black pepper
• 1 tsp garlic powder and 1 tsp dried rosemary, crushed

For the Garlic Spinach & Mushroom Stuffing:

• 5 cups fresh organic baby spinach (wilted and squeezed completely dry)
• 6 oz cremini mushrooms, finely chopped
• 1 medium shallot, finely minced
• 5 cloves garlic, finely minced
• 0.25 cup sun-dried tomatoes in extra virgin olive oil, finely sliced (Whole30)
• 2 tbsp grass-fed ghee or avocado oil
• 2 tbsp nutritional yeast (adds rich savory umami cheese flavor)
• 0.5 tsp coarse sea salt

For Pan-Searing:

• 2 tbsp grass-fed tallow or ghee
• 3 sprigs fresh rosemary & 3 cloves crushed garlic (for pan basting)
• Butcher's kitchen twine (for tying roll)

Step-by-Step Instructions

1. Cook Garlicky Stuffing: In a skillet, heat 2 tbsp ghee over MEDIUM heat. Add minced shallots, chopped cremini mushrooms, and garlic; cook for 4 minutes until mushrooms are browned and tender. Add fresh spinach and sliced sun-dried tomatoes; toss for 2 minutes until spinach is wilted. Transfer to a bowl, stir in nutritional yeast and sea salt, and let cool for 5 minutes. (Squeeze out any excess liquid).
2. Butterfly & Pound Flank Steak: Place flank steak flat on a cutting board. Lay your non-dominant hand flat on top of the meat. Using a long, very sharp slicing knife, slice horizontally through the center of the steak parallel to the cutting board, stopping 0.5-inch before cutting completely through. Open the steak like a book. Place between parchment sheets and pound with a meat mallet to a uniform 0.33-inch thickness.
3. Season & Layer Stuffing: Rub the interior cut of the beef with 1 tbsp olive oil, sea salt, black pepper, garlic powder, and crushed rosemary. Spread the cooled spinach-mushroom stuffing evenly across the beef, leaving a 1-inch border along the edges.
4. Roll & Tie (The Butcher Invariant): Starting from the long edge (so you will eventually slice AGAINST the grain of the meat), roll the steak tightly into a compact log. Tie butcher's kitchen twine tightly around the log at 1.25-inch intervals (approx. 8 ties).
5. Slice into Pinwheels: Using a sharp chef's knife, slice between the twine ties into 8 individual 1.25-inch thick pinwheel steaks. Season exterior edges with coarse sea salt and black pepper.
6. Cast-Iron High-Heat Sear: Preheat oven to 400°F (200°C). Heat 2 tbsp grass-fed tallow in a large 12-inch heavy cast-iron skillet over MEDIUM-HIGH heat until shimmering. Add pinwheels cut-side DOWN. Sear undisturbed for 3 to 4 minutes until a deep, caramelized brown crust forms. Flip and sear for 3 minutes on second side. Add rosemary sprigs and crushed garlic to pan, spooning hot herb tallow over pinwheels.
7. Finish in Oven: Transfer the cast-iron skillet directly into the 400°F oven for 4 to 6 minutes until the center registers 130°F (54°C) for juicy medium-rare (or 140°F for medium).
8. Rest & Serve: Transfer pinwheels to a warm platter and let rest for 5 minutes. Snip and discard butcher's twine before serving. Spoon hot pan drippings over top and serve immediately!

Nutritional Breakdown (Per Serving - 2 Pinwheels)

Chef's Paleo Nutritional Science

100% grass-fed flank steak is packed with highly bioavailable zinc, creatine, and L-carnitine that support cellular ATP phosphorylation and cardiac contractility. Baby spinach supplies lutein and folate, while dietary fat from grass-fed tallow enhances the absorption of fat-soluble vitamins A and K.

Frequently Asked Questions