Keto Mediterranean Steak Pinwheels
Lauren Lester- Ready in 15m
- 2 g net carbs
- 299 kcal
- Serves 6
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These Keto Mediterranean Steak Pinwheels are a great way to liven up a traditional flank steak. Complete with gooey cheese and tons of flavor from garlic, olives, and roasted red peppers this is one steak dinner everyone will love! Serve the pinwheels with a large side salad and mashed cauliflower for a complete meal.
Step-by-step
Flatten steak to 1/4 inch (1/2 cm) thickness with a heavy pan or meat mallet.
Top steak with remaining ingredients and roll up from the short end to the other...
Secure with toothpicks and slice into 6 even pinwheels.
Place the pinwheels in a large broiler safe skillet. Broil 4-6 inches (10-15 cm) from the heat for 5-7 minutes on each side or until meat reaches desired doneness (a thermometer should read 57 °C/ 135 °F for medium-rare, 63 °C/ 145 °F for medium, and 71 °C/ 160 °F for well-done). Serve immediately, 1 to 2 pinwheels per serving.
The pinwheels are best eaten immediately. If you would like you can prepare them and store them raw for 2-3 days in an airtight container in the refrigerator before cooking.
Recipe
Keto Mediterranean Steak Pinwheels
★★★★☆4.4These low-carb Mediterranean steak pinwheels are a great way to liven up a traditional flank steak!
- Hands on
- 15m
- Overall
- 15m
- Servings
- 6
- 2 g
- Net carbs
- 28.1 g
- Protein
- 18.8 g
- Fat
- 299
- kcal
Ingredients makes 6 pinwheels
Instructions
Flatten steak to 1/4 inch (1/2 cm) thickness with a heavy pan or meat mallet.
Top steak with remaining ingredients and roll up from the short end to the other...
Secure with toothpicks and slice into 6 even pinwheels.
Place the pinwheels in a large broiler safe skillet. Broil 4-6 inches (10-15 cm) from the heat for 5-7 minutes on each side or until meat reaches desired doneness (a thermometer should read 57 °C/ 135 °F for medium-rare, 63 °C/ 145 °F for medium, and 71 °C/ 160 °F for well-done). Serve immediately, 1 to 2 pinwheels per serving.
The pinwheels are best eaten immediately. If you would like you can prepare them and store them raw for 2-3 days in an airtight container in the refrigerator before cooking.
Nutrition per pinwheel
Carbs 3%Protein 39%Fat 58% of calories
- Net carbs
- 2 g
- Total carbs
- 3.2 g
- Fiber
- 1.2 g
- Sugars
- 0.9 g
- Protein
- 28.1 g
- Fat
- 18.8 g
- Saturated fat
- 8.6 g
- Calories
- 299 kcal
- Sodium
- 806 mg · 35.1% RDA
- Magnesium
- 36 mg · 8.94% RDA
- Potassium
- 444 mg · 22.2% EMR
Nutrition by ingredient
| Per pinwheel | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Beef, flank, steak, separable lean and fat, trimmed to 0" fat, all grades, raw | 0 g | 20.2 g | 6.8 g | 147 |
| Garlic, fresh | 0.5 g | 0.1 g | 0 g | 2 |
| Parsley, fresh (spices) | 0 g | 0 g | 0 g | 0 |
| Cheese, provolone | 0.6 g | 7.2 g | 7.5 g | 99 |
| Kalamata olives | 0 g | 0.3 g | 4.3 g | 43 |
| Peppers, red bell, fresh | 0.7 g | 0.2 g | 0 g | 5 |
| Italian seasoning (mixed herbs) | 0.2 g | 0 g | 0 g | 1 |
| Salt, pink Himalayan rock salt | 0 g | 0 g | 0 g | 0 |
| Pepper, black, spices | 0.1 g | 0 g | 0 g | 0 |
| Total | 2 g | 28.1 g | 18.8 g | 299 |
Serving size pinwheel
- Gluten free
- Egg free
- Nut free
- Pork free
- Avocado free
- Coconut free
- Fish free
- Beef free
Goes well with
Add a side and it's a complete meal.
Side salad
Authentic Greek Salad
Roast vegetables
The Best Low-Carb Baked French Fries
Cooked vegetables
Super Simple Low-Carb Braised Red Cabbage
Cauli mash
Roasted Cauliflower Mash
Cauli rice
Low-Carb Vegetarian Mexican Cauli-Rice
Slaw / "potato" salad
Low-Carb "Potato" Salad
Gratin
The Best Low-Carb Cauliflower Cheese
Side salad
Classic Tricolore Salad
Roast vegetables
Bacon-Wrapped Brussels Sprouts with Dijon Glaze
Cooked vegetables
Low-Carb Creamed Spinach
Cauli mash
Cauliflower Mash with Roasted Garlic & Thyme
Cauli rice
How to Make and Cook Cauliflower Rice
Slaw / "potato" salad
Keto Jalapeño Popper Potato Salad
Gratin
The Best Low-Carb "Potato" Gratin
Side salad
Superfood Low-Carb Veggie Salad Bowl
Roast vegetables
Low-Carb Asian Spiced Broccoli
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Comments & ratings (4)
SO so good! Made these yesterday. I had a pretty tough looking flank steak. I pounded it with one of those meat hammers. Mostly followed instructions but used Italian salad dressing instead of dry spice mix only because I did not have any dry mix. Added other dry spices that I had on hand. The liquid made things a little messy so I wrapped the uncut pinwheel in foil. Roasted it with foil on in a cast iron skillet in the oven. The foil kept all the juices contained. This turned out so good. I served it with shirataki rice pouring the cooking liquid over the rice. So so good. Will be doing this again. Easy and good. The pounding of the steaks made the meat super tender. This is something I would be proud to serve guest. Looked good and tasted good.
Sounds really yummy, thank you for the lovely feedback! ❤️
Those look delicious. I think your temperatures are off, though. Medium rare is usually 135 or 140F; medium is 145F; and well is 160 (what I call "well over-done" 😉.
See: https://www.certifiedangusbeef.com/kitchen/doneness.php
I usually cook our steaks to about 130. Since you're not searing both sides, though, maybe I'd cook it a bit more, but not over 145, and I'd probably take it out about 140, assuming it would carry over a bit.
Thank you Bob, I'll update that!