1 lb. flank steak butterflied

2 tablespoons oil

½ cup onion chopped

3-4 cloves garlic minced or crushed

4 ounces cream cheese

8 ounces sliced Provolone cheese or mozzarella or your favorite melting cheese

2 cups baby spinach

Salt and pepper to taste

Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.

Heat 2 tablespoons oil in a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sauté for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.

Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up the steak and tie it with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice the roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.

Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil, and let rest for 5 minutes before serving.

Calories: 528kcal

Carbs: 5g

Protein: 41g

Fat: 37g