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Southwest Flank Steak Pinwheels - Dump and Go Dinner

<p>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.</p>
5 Servings Recipe By

Ingredients

  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon seed and dice Jalapeño
  • 1/4 cups dice Onion
  • 1/4 cups Corn, Frozen
  • 1/4 cups dice Bell Pepper, Red
  • 1/4 cups chop Cilantro, Fresh
  • 1 1/4 pounds Flank Steak
  • 1 tablespoon Olive Oil
  • 1 tablespoon Soy Sauce
  • 1 tablespoon juice Lime
  • 2 teaspoons Cumin
  • 2 teaspoons Chili Powder

Serving Day Ingredients

  • 2 cups Beef Bone Broth/Stock

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 6 ounces
  • 228 Calories
  • 11g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 74mg Cholesterol
  • 566mg Sodium
  • 4g Total Carb
  • 1g Fiber
  • 1g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 5 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a medium bowl, combine garlic, jalapeño, onion, corn, red pepper and cilantro.
  2. Spread corn mixture evenly over butterflied steak, leaving a 1-inch border.
  3. Roll up tightly. Secure with kitchen twine.
  4. In a small bowl, combine oil, soy sauce, lime juice, cumin and chili powder.
  5. Rub marinade onto steak roll.
  6. Place in a 5- to 6-qt oval slow cooker and pour beef broth over top.
  7. Cover and cook on low for 6 hours.
  8. Remove from slow cooker. Let rest 5-10 minutes.
  9. Slice in 1/2″ slices

Freeze For Later Cooking 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?

  1. In a bowl, combine garlic, jalapeño, onion, corn, red pepper and cilantro.
  2. Spread corn mixture evenly over butterflied steak, leaving a 1-inch border.
  3. Roll up tightly. Secure with kitchen twine.
  4. In another bowl, combine oil, soy sauce, lime juice, cumin and chili powder.
  5. Rub marinade onto steak roll.
  6. Divide into indicated number of gallon bags. Label and freeze.

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.

  1. Thaw: In fridge
  2. Place in a slow cooker and pour beef broth over top.
  3. Cover and cook on low for 6 hours.
  4. Remove from slow cooker. Let rest 5-10 minutes.
  5. Slice in 1/2″ slices

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