This is the kind of steak that makes people happy, on a plate at the table or eaten out of hand at a picnic.
The flat-iron-shaped cut of meat used here is also sometimes called top blade steak because it comes off that section of chuck (shoulder). You'll need kitchen twine or water-soaked bamboo skewers to secure the stuffed steak.
Serve with greens and grilled corn.
Stuffed Flat Iron Pinwheels
Adapted from “The Primal Low-Carb Kitchen: Comfort Food Recipes for the Carb-Conscious Cook,” by Kyndra Holley (Page Street Publishing, 2015).
1 1/2-pound boneless flat iron steak (also known as top blade steak)
Freshly ground black pepper
1 cup packed fresh spinach leaves
1 cup sun-dried tomatoes (oil- or vacuum-packed)
3/4 cup crumbled feta cheese
3 cloves garlic
Preheat the oven to 500 degrees.
Place the steak on a large cutting board. Use a very sharp, flexible knife to make a shallow cut at the center, with the grain (lengthwise), then make shallow cuts as you pull away one side of meat, then the other, to form a butterflied steak. Place a piece of plastic wrap over it; use a meat mallet to flatten the steak to about 1/2 inch thick.
Season liberally with the salt and pepper on both sides. Arrange the spinach on top of the steak in an even layer. Cut the sun-dried tomatoes into halves or quarters if needed, then scatter them evenly over the spinach.
Scatter the feta over the sun-dried tomatoes. Cut the garlic into very thin slices, then scatter those over the feta. Roll the steak as tightly as possible, taking care not to lose the filling. Tie at several intervals with kitchen twine, or secure with soaked wooden skewers.
Place on a rimmed baking sheet or broiler pan; transfer to the oven and cook for about 9 minutes or until the internal temperature of the meat (taken at the center) registers 160 degrees (medium).
Remove from oven and let the meat stand for 5 to 10 minutes before cutting it into slices. Serve warm or at room temperature.
Per serving: 360 calories, 41 g protein, 10 g carbohydrates, 19 g fat, 10 g saturated fat, 140 mg cholesterol, 500 mg sodium, 2 g dietary fiber, 6 g sugar
Yield: 4 servings