A few weeks ago we came across a beautiful grassfed local London broil and I knew I wanted to get it on our new grill somehow. I haven’t made steak pinwheels in years and thought it would be a fun way to change things up. Hubby recently fixed up our front porch and planted me tons of fresh herbs in grow towers around my sitting area. I was excited to use them so I loaded up the inside of the steak pinwheels with fresh oregano and parsley. Feel free to swap out any herb combination you have on hand – especially any of the Italian herbs.
We’re 16 days into our Primal Blueprint 21 day challenge and it’s been a fun ride so far. Gary’s world has been rocked by butter coffee. With the exception of a teaspoon of maple syrup in his coffee, he’s completely off sugar for the first time in his life. He’s past the sugar grumpies now, so things are going much smoother for us. Cleaning up our eating has been the easiest part of the challenge, since we really only removed a few convenience foods and cut back on our starchy carbs. I’m in no way anti-carbs, but I didn’t realize how heavily I was relying and overdoing starchy carbs like plantains, yuca, and sweet potatoes. I made plantains for the first time today in weeks and they were just blah. Give me a fat bomb and I’d be drooling with excitement. It’s been interesting to watch the shift from sugar dominant to fat.
The hardest part of the experience for me has been making time for the play and fitness challenges. I’m not particularly fond of working out and I’m working like a crazy person right now, so it’s been difficult for me to break away for play time. Even though I haven’t made as much progress in this area as I would have liked, the challenge has increased my awareness and has propelled me in the right direction. Gary and I are sneaking in some ‘play’ where we can like tossing around a football and yes, going for Pokemon walking/hunting trips. I’m deep in the habit of carving out walk breaks at work – which is helping me to get in an extra 2+ hours of walking a week. I’ve made some real strides in my sleep and the overall awareness boost around taking care of my self sparked me to sign up for a monthly massage package! I’m glad I did the challenge as it helped me to refocus on my self-care.
- 1 - 1.5 lb London broil or flank steak
- 1 large clove garlic, grated or minced
- salt, to taste
- pepper*, to taste
- red pepper flakes,* to taste
- 2 TBS fresh parsley, chopped
- 1 TBS fresh oregano, chopped
- 1 TBS Kasandrinos extra virgin olive oil
- 1 handful spinach
- avocado oil
- *omit for AIP
- Soak 8 wooden skewers in water and make sure you have cooking twine ready to go. Preheat grill to medium.
- Butterfly steak by carefully cutting the meat halfway through the thickness, almost cutting it all the way through. Carefully unfold the meat into a single flat piece. Place meat under a sheet of parchment paper and slightly pound out with a mallet until the thickness is even throughout, approximately ¼-1/2 inch.
- Rub garlic into meat and liberally season with salt & pepper. If desired, sprinkle with red pepper flakes. Top with fresh parsley and oregano and drizzle with olive oil. Place spinach in a layer over meat, garlic, & herbs.
- Starting at one edge of a long side, roll the meat up tightly. Tuck the filling as you go and secure with kitchen twine.
- Liberally season the outside of the roll with salt and pepper. Flip the roll so the open edge is on top. Insert 8 skewers, evenly spaced, through the roll. Do this as close as possible to the open edge to hold the roll together. Slice the roll into 8 portions, approximately 1 to 1.5 inches thick. A skewer should be in each pinwheel.
- Lightly oil your grill rack with avocado oil. Grill the pinwheels approximately 3 minutes per side, flipping with a spatula to prevent filling from falling out. Remove from grill and let rest for approximately 5 minutes before serving.