Prep Ahead
Florentine Pinwheel Steaks
Grilled Romaine
Ingredients
- ¾ lb flank steak, trimmed
- ¼ cup crumbled feta cheese
- 1 (5-oz) pkg organic baby spinach
- 2 Tbsp chopped fresh basil
- ½ cup organic roasted red peppers, drained
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground pepper
Instructions
- Soak 6-inch wooden skewers in water for 30 minutes. Preheat grill to medium-high heat.
- Butterfly or pound steak to ½-inch thickness. Layer cheese, spinach, basil, and peppers on steak; roll up tightly from widest side.
- Secure steak at 1-inch intervals with skewers; brush with oil, and sprinkle with salt and pepper.
- Grill, covered, 12 to 15 minutes or to desired doneness. Let stand 10 minutes; remove skewers, and cut steak into pinwheels.
Side Dish Ingredients
- 1 romaine lettuce heart, halved lengthwise
- 1 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp freshly ground pepper
- 1 Tbsp balsamic vinegar
- 2 Tbsp freshly grated Parmesan cheese
Side Dish Instructions
- Preheat grill to medium-high heat. Brush cut sides of romaine with oil; sprinkle with salt and pepper.
- Grill, covered, 1 minute per side or until slightly charred. Drizzle with vinegar; sprinkle with cheese.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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