One Pan Mediterranean Beef Pinwheels
1 beef flank steak (1-1/2 to 2 pounds)
1/3 cup lemon juice
2 tablespoons vegetable oil
2 tablespoons dried oregano leaves
- Place steak between 2 pieces of plastic wrap. Using a smooth side of the meat mallet, pound steak to 1/2-inch thickness. Place steak in a large food-safe plastic bag or large baking dish. Combine marinade ingredients in a small bowl. Pour marinade over steak; turn to coat. Close the bag securely or cover the dish and marinate in the refrigerator 4 hours or as long as overnight, turning occasionally.
- Preheat the oven to 425°F. Line a shallow baking pan with parchment paper. Remove steak from marinade. Reserve remaining marinade; cover and refrigerate. Place steak on a cutting board so grain is running top to bottom. Spread tapenade on steak. Arrange spinach evenly on tapenade and sprinkle with feta. Starting from the side closest to you, roll the steak tightly to form a log. Using 6 (8-inch long) pieces of kitchen string, tie log in even intervals.
- Cut the log between the string into 6 equal pieces, leaving string in place. Place pieces, cut-side up, on a baking pan. In a medium bowl, combine reserved marinade and tomatoes, toss to coat. Arrange tomato mixture around pinwheels. Roast in 425°F for 25 to 35 minutes until instant read temperature inserted horizontally into center registers 165°F. Let stand 5 minutes before serving.
Cook's Tip: Serve pinwheels with a cooked whole grain such as faro, bulgur or quinoa.
Chunks of zucchini and yellow squash can be used in place of tomatoes.