This healthy steak recipe is quick enough for a weeknight dinner and yet impressive enough for a dinner party. Round out the meal with baked sweet potatoes and garlic green beans.

Breana Killeen
Source: EatingWell Magazine, January/February 2018


Recipe Summary

35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • Mix spinach, scallions, tamari, 2 teaspoons sesame seeds, ginger, sesame oil and garlic in a medium bowl.

  • Place steak on a cutting board and cover with a sheet of plastic wrap; pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Spread the spinach mixture over the steak, leaving a 1-inch border. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie the steak with kitchen string at 2-inch intervals. Season with salt and pepper.

  • Heat grapeseed oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, about 3 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the steak reads 120 degrees F to 125 degrees F for medium-rare, 12 to 15 minutes.

  • Transfer the steak to a clean cutting board, tent with foil and let rest for 5 minutes. Cut into 8 slices and serve sprinkled with the remaining 1 teaspoon sesame seeds.


Equipment: Kitchen string

Nutrition Facts

264 calories; protein 27g 54% DV; carbohydrates 5.1g 2% DV; dietary fiber 2.6g 10% DV; sugars 0.7g; fat 15.1g 23% DV; saturated fat 4.1g 20% DV; cholesterol 68.4mg 23% DV; vitamin a iu 8386.6IU 168% DV; vitamin c 5.8mg 10% DV; folate 117.5mcg 29% DV; calcium 137.6mg 14% DV; iron 3.5mg 19% DV; magnesium 82.2mg 29% DV; potassium 563.9mg 16% DV; sodium 419.4mg 17% DV.

Reviews (1)

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Rating: 4 stars
I made a double portion so I would have leftovers to eat later in the week. Misread and prepared it with shallots instead of scallions which I wouldn't recommend as I found the resulting flavor too strong. I also found the sesame flavor a bit too strong and would probably decrease the sesame oil next time. Read More