With just three weeks to go before I have to teach a class at the Haven Conference in Atlanta and take a million selfies with 400 DIY bloggers, I’m desperate to shed some of my non-budging baby weight. So, I started a 90 Day Low Carb Challenge with a bunch of my best girlfriends. (Nothing like waiting until 20 days before an event to start the 90 Day Challenge.) One of my friends has recently lost a lot of weight following the ketogenic diet plan, so she has inspired all of use to give it a try. So, let’s do this.
My low-carb/ keto-friendly dinner tonight turned out SO good that I had to share it with y’all real quick. It was probably one of the top ten best meals I’ve ever cooked. These Flank Steak Roll-ups were AMAZING. Sorry for the bad lighting cell phone photo, but these got inhaled before there was any time to take a pretty staged photo.
These Flank Steak Roll-ups were AMAZING. Sorry for the bad lighting cell phone photo, but these got inhaled before there was any time to take a pretty staged photo.
Here is how I made them:
Flank Steak Roll-ups
1 lb Flank Steak, pounded out to 1/4″ thickness
1/2 red bell pepper, chopped
2 cloves garlic
3-4 slices Provolone cheese
Huge handful of baby spinach leaves
You’ll also need some kind of spices to rub on the outside of steak- I used Southern Flavor Charbroil Seasoning but I know it’s made locally and hard to find.
Here’s my best guess for the Spice Rub if you want to try to make it at home (optional but worth it!)
1 tsp Seasoned Salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp meat tenderizer
1/2 tsp garlic powder
Pound flank steak to 1/4″ thickness in a rectangular shape. Sprinkle salt/ pepper on meat.
Cook bell pepper and garlic in a small amount of olive oil over medium heat until tender. Spread the sauteed garlic and red bell pepper evenly over the flank steak.
Add provolone cheese slices evenly over steak in a single layer.
Add a big ol handful of baby spinach on top of cheese.
Roll the entire flank steak into a pinwheel, keeping the cheese and spinach tightly in the middle as you roll.
Rub the outside of the entire steak with Charbroil seasoning, rib rub, spice rub or something similar- whatever you have in your pantry will work but at the very least use salt/ pepper.
Cut meat into 2″ pinwheels, using toothpicks to keep the pinwheel shape.
Saute pinwheels over med-high heat in about 1 Tbsp olive oil until meat is cooked through and cheese is gooey. Turn over halfway through cooking to brown evenly on both sides.
Made 8 pinwheels.
I served these with a side of brussel sprouts sauteed in bacon, and it was like a meal from a 5-star restaurant. YUM.
Wish me luck on this latest weight loss venture, y’all. I’m gonna need it. The battle continues…