Southwestern Round Steak

Kitchen Tested
  • Yield 6 servings

Unbelievable, fantastic, full of flavor, and sure to win friends.

Don't let the term "butterfly" scare you--just ask your butcher to do it for you. He or she will split the meat in half to fill with stuffing. Flank steak can also be used.


3/4 cup lemon juice
1 teaspoon ground cumin, divided
1/3 cup Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon liquid smoke
1/2 teaspoon pepper
1 (1 3/4- to 2-pound top round steak, butterflied
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 red bell pepper, seeded and cut into thin strips
1/2 cup finely chopped onion
1 (4-ounce) can chopped green chilies, drained
1 garlic clove, minced
1/2 teaspoon chili powder
1/4 cup shredded reduced-fat Monterey Jack cheese


  1. Preheat oven to 350F. Combine lemon juice, 1/2 teaspoon cumin, Worcestershire sauce, garlic, liquid smoke and pepper in a bowl; stir well. Place steak in a large heavy-duty, zip-top plastic bag.  Pour marinade mixture over steak. Seal bag securely and place in the refrigerator to marinate 8 hours, turning occasionally.
  2. Remove steak from marinade, discarding marinade. Open steak and spread spinach in the inside to within 1/2 inch of the edges; top with red pepper and onion.
  3. In a small bowl, combine chili powder; spread chile mixture over pepper and onion layer. Sprinkle with cheese. Roll steak up jelly-roll fashion, starting at the long side. Place, seam side down, in a baking dish and bake 45 minutes. Let stand 5 minutes before slicing into pinwheels.



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