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<\/p>\nMediterranean Beef Pinwheels<\/p>\n
<\/p>\n
1 beef Flank Steak (1-1\/2 to 2 pounds)<\/p>\n
Beef Marinade:<\/p>\n
1\/3 cup lemon juice<\/p>\n
2 tablespoons vegetable oil<\/p>\n
2 tablespoons dried oregano leaves<\/p>\n
Filling:<\/p>\n
1\/3 cup olive tapenade<\/p>\n
1 cup frozen chopped spinach, thawed and squeezed dry<\/p>\n
1\/4 cup crumbled low-fat feta cheese<\/p>\n
Vegetables:<\/p>\n
4 cups grape or cherry tomatoes<\/p>\n
1\/2 teaspoon salt<\/p>\n
<\/p>\n
Place steak between 2 pieces of plastic wrap.\u00c2\u00a0 Using smooth side of meat mallet, pound steak to 1\/2-inch thickness.\u00c2\u00a0 Place steak in large food-safe plastic bag or large baking dish.\u00c2\u00a0 Combine marinade ingredients in small bowl.\u00c2\u00a0 Pour marinade over steak; turn to coat.\u00c2\u00a0 Close bag securely or cover dish and marinate in refrigerator 4 hours or as long as overnight, turning occasionally. Preheat oven to 425\u00c2\u00b0F. Line shallow baking pan with parchment paper.\u00c2\u00a0 Remove steak from marinade.\u00c2\u00a0 Reserve remaining marinade; cover and refrigerate.\u00c2\u00a0 Place steak on cutting board so grain is running top to bottom.\u00c2\u00a0 Spread tapenade on steak.\u00c2\u00a0 Arrange spinach evenly on tapenade and sprinkle with feta.\u00c2\u00a0 Starting from side closest to you, roll the steak tightly to form a log.\u00c2\u00a0 Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals. Cut log between string into 6 equal pieces, leaving string in place.\u00c2\u00a0 Place pieces, cut-side up, on baking pan.\u00c2\u00a0 In a medium bowl, combine reserved marinade and tomatoes, toss to coat.\u00c2\u00a0 Arrange tomato mixture around pinwheels.\u00c2\u00a0 Roast in 425\u00c2\u00b0F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165\u00c2\u00b0F.\u00c2\u00a0 Let stand 5 minutes before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mediterranean Beef Pinwheels 1 beef Flank Steak (1-1\/2 to 2 pounds) Beef Marinade: 1\/3 cup lemon juice 2 tablespoons vegetable oil 2 tablespoons dried oregano leaves Filling: 1\/3 cup olive tapenade 1 cup frozen chopped spinach, thawed and squeezed dry 1\/4 cup crumbled low-fat feta cheese Vegetables: 4 cups grape or cherry tomatoes 1\/2 teaspoon salt Place steak between 2 pieces of plastic wrap.\u00c2\u00a0 Using smooth side of meat mallet, pound steak to 1\/2-inch thickness.\u00c2\u00a0 Place steak in large…<\/p>\n