Spinach-Stuffed Flank Steak
Recipe from
Better Homes and Gardens
Spirals of lean flank steak encircle a luscious filling of spinach, dried tomatoes, Parmesan, and fresh basil.
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Ingredients
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1/4 cupdried tomatoes (not oil packed)see savings
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1 1-poundbeef flank steak or top round steak, trimmed of separable fatsee savings
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1/8 teaspoonsaltsee savings
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1/8 teaspoonpeppersee savings
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1 10-ouncepackage frozen chopped spinach, thawed and well drainedsee savings
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2 tablespoonsgrated Parmesan cheesesee savings
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2 tablespoonssnipped fresh basilsee savings
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Directions
1.
In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
2.
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.
3.
Spread the spinach over the steak. Sprinkle with the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from 1 end. Cut between the toothpicks into eight 1-inch-thick slices.
4.
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.
Nutrition information
Per serving: Calories 213, Total Fat 9 g, Saturated Fat 4 g, Cholesterol 47 mg, Sodium 303 mg, Carbohydrate 5 g, Fiber 3 g, Protein 28 g. Daily Values: Vitamin A 56%, Vitamin C 31%, Calcium 12%, Iron 20%.
Percent Daily Values are based on a 2,000 calorie diet
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