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Keto Dinner

Spinach Steak Pinwheels

When I'm craving a dish that feels special yet keeps my keto goals on track, these spinach steak pinwheels come to mind. Thinly pounded sirloin rolled around smoky bacon and a savory spinach-Parmesan filling creates an impressive meal that's surprisingly simple to prepare. It's become a weeknight favorite in my kitchen, offering all the satisfaction without the carb-heavy guilt.

15 min Prep time 12 min Cook time 27 min Total time 4 Servings 350 Calories
Spinach Steak Pinwheels

Ingredients

  • /2 pounds beef boneless sirloin steak
  • bacon strips, cooked and drained
  • (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • /4 cup grated Parmesan cheese
  • /2 teaspoon salt
  • /8 teaspoon cayenne pepper

Instructions

  1. Step 1

    Start by making diagonal cuts about an inch apart across the steak, cutting almost but not entirely through the bottom. Repeat in the opposite direction to create a diamond pattern. Use a meat mallet to gently pound the steak to an even half-inch thickness. Lay the cooked bacon strips lengthwise down the center. In a mixing bowl, combine the thawed and thoroughly dried spinach with Parmesan, salt, and cayenne. Spread this mixture over the bacon. Roll up the steak tightly from one long side and secure it with toothpicks. Slice the roll into six equal pinwheels. When I grill these, I heat the grill to medium and cook the pinwheels uncovered for about 6 minutes on each side. The goal is a beautiful crust outside while the filling warms through. I always check the internal temperature: 145°F for medium-rare, 160°F for medium. Once done, let them rest a minute, then remove the toothpicks before serving.

Chef's Tip

One thing I've learned is to really work the spinach dry between paper towels—any excess moisture will make the roll soggy. Also, chilling the rolled steak for 20 minutes before slicing helps it hold together better on the grill.

Storage Tips

Store any leftover pinwheels in an airtight container in the fridge for up to 3 days. Reheat gently in a covered skillet over low heat or in the oven at 300°F until warmed through to avoid overcooking the steak.

Variation Tips

Try swapping the spinach for chopped kale or Swiss chard for a different green. For a touch more richness, add a smear of creamy goat cheese or a sprinkle of sun-dried tomatoes inside the roll before closing.

Frequently Asked Questions