THE BIG MOO Flank Steak Pinwheels

Flank Steak Pinwheels are an excellent keto dinner stuffed with roasted garlic baked cheese, peppers, onions and spinach.

Serves 4


  • 2 lb flank steak
  • 1/2 red bell pepper (sliced)
  • 1/4 red onion (sliced)
  • 1/2 cup spinach
  • 1/2 Tbsp SPG Seasoning (salt, pepper, garlic)
  • 2 oz white cooking wine
  • Butcher twine
  • 5 -6” wood skewers


  1. Sauté the bell pepper and onions in white wine on high heat for 2-3 minutes, remove and set aside.
  2. Pound out the flank steak to 1/2 inch thickness and season with salt, pepper and garlic.
  3. Add the halved roasted garlic cheese, sautéed peppers, & onions, then the spinach.
  4. Pressing firmly, roll up into a roll.
  5. Lay out the butcher twine, 2-3 inches apart and tie into individual steaks , skewering also to help maintain the shape.
  6. Season the outside with more SPG and cut in half, making sure during this entire process to not cut the string.
  7. Cook on medium heat, 250 degrees for 10 minutes.
  8. Remove and finish cutting into individual steaks.
  9. Finish cooking on high heat, 2-3 minutes per side until it reaches an internal temperature of 128.
  10. Remove from heat and rest on a wire rack for 5 minutes.
  11. Slice and enjoy!

    *Note: This recipe can be made using a cast-iron skillet

    If you liked our Flank Steak pinwheels, try our BIG MOO Margarita Skillet

    Recipe courtesy of @iron_fire_cooking

    Leave a comment

    Please note, comments must be approved before they are published