Stuffed Flat Iron Pinwheels 4.000

Scott Suchman for The Washington Post

Dinner in Minutes Jun 24, 2015

This is the kind of steak that makes people happy, on a plate at the table or eaten out of hand at a picnic.

The flat-iron-shaped cut of meat used here is also sometimes called top blade steak because it comes off that section of chuck (shoulder).

You’ll need kitchen twine or water-soaked bamboo skewers to secure the stuffed steak.

Serve with greens and grilled corn; we happen to know that the steak tastes pretty good with Watermelon Molasses; see related recipe.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1 1/2-pound boneless flat iron steak (see headnote)
  • Sea salt
  • Freshly ground black pepper
  • 1 cup packed fresh spinach leaves
  • 1 cup sun-dried tomatoes (oil- or vacuum-packed)
  • 3/4 cup crumbled feta cheese
  • 3 cloves garlic

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Preheat the oven to 500 degrees.

Place the steak on a large cutting board. Use a very sharp, flexible knife to make a shallow cut at the center, with the grain (lengthwise), then make shallow cuts as you pull one side of meat away, then the other, to form a butterflied steak. Place a piece of plastic wrap over it; use a meat mallet to flatten the steak to a thickness of about 1/2 inch.

Season liberally with the salt and pepper on both sides. Arrange the spinach on top of the steak in an even layer. Cut the sun-dried tomatoes into halves or quarters (if needed), then scatter them evenly over the spinach.

Scatter the feta over the sun-dried tomatoes. Cut the garlic into very thin slices, then scatter those over the feta. Roll the steak as tightly as possible, taking care not to lose the filling. Tie at several intervals with the kitchen twine, or secure with the skewers.

Place on a rimmed baking sheet or broiler pan; transfer to the oven and cook for about 9 minutes or until the internal temperature of the meat (taken at the center) registers 160 degrees (medium).

Let the meat rest for 5 to 10 minutes before cutting into slices. Serve warm or at room temperature.

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Recipe Source

Adapted from “The Primal Low-Carb Kitchen: Comfort Food Recipes for the Carb-Conscious Cook,” by Kyndra Holley (Page Street Publishing, 2015).

Tested by Bonnie S. Benwick.

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