Steak pinwheels are a fun way to change things up, especially when paired with fresh herbs from your garden. Feel free to swap out any herb combination you have on hand – especially any of the Italian herbs.
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Italian Herb Steak Pinwheels (Paleo, AIP)
prep 15 mins
cook 8 mins
total 23 mins
yield 8 pinwheels
1 - 1.5 lb London broil or flank steak
1 large clove garlic, grated or minced
salt, to taste
pepper*, to taste
red pepper flakes,* to taste
2 TBS fresh parsley, chopped
1 TBS fresh oregano, chopped
1 handful spinach
*omit for AIP unless reintroduced
Soak 8 wooden skewers in water and make sure you have cooking twine ready to go. Preheat grill to medium.
Butterfly steak by carefully cutting the meat halfway through the thickness, almost cutting it all the way through. Carefully unfold the meat into a single flat piece. Place meat under a sheet of parchment paper and slightly pound out with a mallet until the thickness is even throughout, approximately 1/4-1/2 inch.
Rub garlic into meat and liberally season with salt & pepper. If desired, sprinkle with red pepper flakes. Top with fresh parsley and oregano and drizzle with olive oil. Place spinach in a layer over meat, garlic, & herbs.
Starting at one edge of a long side, roll the meat up tightly. Tuck the filling as you go and secure with kitchen twine.
Liberally season the outside of the roll with salt and pepper. Flip the roll so the open edge is on top. Insert 8 skewers, evenly spaced, through the roll. Do this as close as possible to the open edge to hold the roll together. Slice the roll into 8 portions, approximately 1 to 1.5 inches thick. A skewer should be in each pinwheel.
Lightly oil your grill rack with avocado oil. Grill the pinwheels approximately 3 minutes per side, flipping with a spatula to prevent filling from falling out. Remove from grill and let rest for approximately 5 minutes before serving.