Southwest Flank Steak Pinwheels - Dump and Go Dinner
Stuffed with a jalapeño studded corn relish and rubbed with a cumin infused lime marinade, these Southwest Flank Steak Pinwheels make a flavorful dish to share around the table. Seared and slow cooked to a mouthwatering tender, you’ll want to add this recipe to your list of go-to’s.
Ingredients
- 2 teaspoons mince Garlic, Cloves
- 1 tablespoon seed and dice Jalapeño
- ¼ cups dice Onion
- ¼ cups Corn, Frozen
- ¼ cups dice Bell Pepper, Red
- ¼ cups chop Cilantro, Fresh
- 1 ¼ pounds Flank Steak
- 1 tablespoon Olive Oil
- 1 tablespoon Soy Sauce
- 1 tablespoon juice Lime
- 2 teaspoons Cumin
- 2 teaspoons Chili Powder
- 2 cups Beef Bone Broth/Stock
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine garlic, jalapeño, onion, corn, red pepper and cilantro.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a medium bowl, combine garlic, jalapeño, onion, corn, red pepper and cilantro.
- Spread corn mixture evenly over butterflied steak, leaving a 1-inch border.
- Roll up tightly. Secure with kitchen twine.
- In a small bowl, combine oil, soy sauce, lime juice, cumin and chili powder.
- Rub marinade onto steak roll.
- Place in a 5- to 6-qt oval slow cooker and pour beef broth over top.
- Cover and cook on low for 6 hours.
- Remove from slow cooker. Let rest 5-10 minutes.
- Slice in 1/2″ slices
Nutrition Facts
- Servings Per Recipe
- 5 Servings
- Serving Size
- about 6 ounces Amount Per Serving
- Calories
- 228
- Total Fat
- 11g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 74mg
- Sodium
- 566mg
- Total Carbohydrates
- 4g
- Fiber
- 1g
- Sugar
- 1g
- Protein
- 26g
- WW Freestyle
- 5
12 Comments
Join the discussionLooks delicious. The directions mention spinach, but he ingredient list does not. Which is right? Also, did you flatten the steak at all? The ones in my grocery store seem to thick to roll.
The ingredient list is correct. The instructions have been updated. The steak should be butterflied so it is flattened to allow for rolling. This has also been updated. Thanks!
Re: Southwestern Steak Pinwheelshttp://onceamonthmom.com/south…The spinach was not listed in the ingredient list nor in the directions except to name the “spinach mixture.” I’m looking forward to making this…it sounds delicious.Thanks for a great website!
The error has been updated in the instructions. The ingredient list is correct. Thanks!
Just wanted to mention that the recipe card still shows spinach in the ingredient list AND directions ofr the June 2012 diet menu. But we are not supposed to use it right?
Correct. This recipe post is correct. The original recipe source contained spinach but the adapted version did not. I will request the change be made to the recipe card ingredients and instructions.
Do you actually cook this for 6hrs? I have never cooked flank steak in a slow cooker and can’t imagine cooking one for that long. I would rather cook it in the oven for a shorter time and not ruin the meat.
You’ll be cooking on low, Jessica so it should work fine for you. However, if you’re worried about how the meat will turn out, feel free to adjust the recipe to your liking. Just be sure to cook to temperature to avoid any foodborne illness!
I was finally brave enough to try this recipe after a year. I was right in my original comment. I didn’t even cook the full 8 hrs. I only cooked on low for 3 and it was in edible! we had to throw it out and eat out. Since the recipe made 2 dinners I did try the second one in the oven and I am happy to say that we were able to enjoy our dinner. Even my son ate it with a little sour cream and salsa on it. I definitely would not consider this a crockpot meal.
Hi Jessica, we’re sorry to hear that you didn’t like your first round with this recipe! Flank steak is one of those meats that is best cooked either hot and fast or low and slow. So if you only cooked for 3 hours, it probably wasn’t a true picture of how the recipe is intended. The connective tissue on the flank steak needs that time to break down. Hopefully now that you had a taste of how good the recipe can be – you can give it another go!
This recipe is very good, but made less than the number of servings expected. Wasn’t sure what to serve this with… any ideas?
A green salad is always a great side with this! But steaming some rice – maybe even cilantro lime rice would be good with it!