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Bison Flank Steak Pinwheels with Roasted Red Peppers, Goat Cheese and Spinach

Lean bison flank steak stuffed with seasonal goodies makes for beautiful and tasty pinwheels!

4 servings

Bison Flank Steak Pinwheels with Roasted Red Peppers, Goat Cheese and Spinach


  • 1.25 lbs. Highland Farm Bison Flank Steak

  • salt and pepper, to taste

  • 4 cloves garlic, minced

  • Jar of Roasted Red Bell Peppers

  • 1/2 cup crumbled goat cheese

  • 1.5 cups of baby spinach

  • 6-8 pieces of kitchen twine cut into ~6inch pieces

  • crushed red pepper flakes, optional

  • 2 tbsp. olive oil


  • Preheat oven to 375.

  • Lay flank steak on a sturdy cutting board or surface. Using a meat mallet, pound the steak until has thinned by about half its size, about 1/4 inch thick or less.

  • Using a knife, cut the steak in half lengthwise, then again in half crosswise so that it makes 4 equal size pieces.

  • Season both sides of the steak with salt and pepper. (Or try one of Highland's artisanal seasoning blends!)

  • Spread minced garlic on the top of each steak.

  • Place a roasted red pepper on top of the minced garlic, you may need to cut it down to fit.

  • Sprinkle with goat cheese and add a little sprinkle of crushed red pepper flakes if you desire.

  • You'll need to scrunch the spinach into a ball and cram it into the center of the steak, now the fun part, roll up the steak as tight as you can and secure it by tying 2-3 pieces of twine around the steak!

  • Heat a cast iron skillet over medium-high heat. Add 2 tbsp. of olive oil and swirl so that pan is evenly coated.

  • Place steak roll ups in the skillet and sear first side for about 2 minutes until a nice, brown sear forms. Flip and sear the other side for about 1-2 minutes.

  • Remove from stovetop and immediately place in the oven and bake until steak is almost done, about 8-10 minutes. I then turned my oven on "broil" to finish it off for about 2-5 minutes, depending on how well you like yours. About 3 minutes should result in "medium" done-ness.

  • Remove from oven and using tongs, remove the roll ups from the cast iron skillet and onto a plate. Let rest for about 5 minutes before serving. You can serve them as roll-ups or slicethem for the "pinwheel" look! Delicious and fun either way!

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