Keto Stuffed Steak Rolls

Step 1

Preheat oven to 375℉ (190℃). Butterfly Steak (an easy instructional video on how to butterfly a flank steak) by slicing horizontally across and then pound or tenderize steak until flat but not too thin. Set aside.

Step 2

Heat butter in a skillet over medium-high heat. Add the garlic and saute for a couple of minutes. Remove from heat, and stir in cream cheese, Parmesan cheese, parsley, and onion powder. Stir until creamy and combined.

Step 3

Season flat steak with salt and pepper.

Step 4

Spread the cream cheese mixture on the steak, then layer the spinach.

Step 5

Roll up steak and tie with kitchen twine about 1 ½ inches apart.

Step 6

Using a sharp knife, slice roll halfway between kitchen twine ties to make pinwheel-shaped rolls.

Step 7

Heat a large heavy-duty skillet to medium-high heat (if using the same skillet, then wipe out excess cream cheese from the pan with a paper towel before heating), and add the avocado oil to the pan.

Step 8

Add the steak rolls and sear for 2-3 minutes per side until browned.

Step 9

Transfer steak rolls to a baking dish, or place the oven-safe skillet in the oven and bake for 12 to15 minutes depending on the thickness of the steak rolls, or until meat reaches about 140℉ to 160℉ (60℃ to 70℃) on a meat thermometer.

Step 10

Remove from oven and cover loosely with aluminum foil and let rest for 5 minutes before serving. Remove twine, serve & enjoy.