In keeping with the “lose the muffin top!” theme, Mr. Cheese and I are really struggling to come up with some yummy high-protein dinners that are not over loaded with calories or carbs. We are not necessarily cutting out carbs altogether, but we’d prefer more complex carbs or none at all. We are also not big vegetable eaters, so this adds another tricky component to the mix.
Making the weekly menu last night was challenging. I get bored with high-protein. All my brain pictures is burgers, steaks, meat! meat! meat! We stumbled upon an oldie but a goodie and added it to the menu – Pinwheel Steaks! Typically, you make them big and fat so one slice can be a serving. We normally get 1/4 pound, very thin steaks to use as the roll-ups, so each of us gets the whole thing. Every “slice” turns out to be a bite. The filling can be whatever your heart desires, so the sky is the limit with this dish since so many things can go along with steak.
- 2 Tablespoons olive oil
- 1 pound top round or skirt steaks, cut very thin
- 1/2 sweet onion, cut in very thin slices
- 1 leek, sliced very thin
- 1/2 cup marinated red peppers
- 1/2 cup crumbled feta cheese
- 2 Tablespoons Dijon mustard
- 1 cup shredded parmesan cheese
- 1 cup fresh spinach leaves
- salt & pepper
How to Make It!
Heat 1 Tablespoon of olive oil in a small saute pan, add the onions and leeks and let sweat until transparent. Remove from heat.
Starting at the widest end of each steak, begin putting toppings on – starting with spreading Dijon mustard along the entire steak. Then, put leeks and onions along the widest end, about an inch from the end. Add the red peppers, feta, spinach, parmesan, etc. Again, beginning with the widest end of the steak, begin rolling each steak and continue rolling somewhat tightly, to hold in the fillings.
Brush with the remaining olive oil and sprinkle with salt and pepper. Cook at 375 degrees for about 20 minutes. Serves 4