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.
Season flat steak with salt and pepper.
Spread the cream cheese mixture on the steak, then layer the spinach.
Roll up steak and tie with kitchen twine about 1 ½ inches apart.
Using a sharp knife, slice roll halfway between kitchen twine ties to make pinwheel-shaped rolls.
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.
Add the steak rolls and sear for 2-3 minutes per side until browned.
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.
Remove from oven and cover loosely with aluminum foil and let rest for 5 minutes before serving. Remove twine, serve & enjoy.
Video
Notes
*All nutritional data are estimates based on the products I used*Yield: 6 rolls, Serving Size: 1 roll, Amounts per Serving- Net Carbs per Serving: 2g