1/4 cup dried tomatoes (not oil packed)
1 pound beef flank steak or top round steak, trimmed of separable fat
1/8 teaspoon salt
1/8 teaspoon pepper
1 10 ounce package frozen chopped spinach, thawed and well drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil
In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
Meanwhile, score meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern on both sides. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with flat side of a meat mallet into 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.
Place slices, cut sides down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. [Allow or 12 to 16 minutes for medium (160 degrees F).] Before serving, remove the toothpicks. Makes 4 servings.
Per Serving: cal. (kcal) 213, Fat, total (g) 9, chol. (mg) 47, sat. fat (g) 4, carb. (g) 5, fiber (g) 3, pro. (g) 28, vit. A (RE) 577, vit. C (mg) 18, sodium (mg) 303, calcium (mg) 121, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet