Loading...Ingredients
Scale
- ¼ cup dried tomatoes (not oil-packed)
- 1 1-pound beef flank steak or top round steak, trimmed of separable fat
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 10-ounce package frozen chopped spinach, thawed and well drained
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons snipped fresh basil
Instructions
- In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
- Meanwhile, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet into a 12×8-inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper.
- Spread the spinach over the steak. Sprinkle the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting ½ inch from an end. Cut between the toothpicks into eight 1-inch slices.
- Place sides cut side down on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until done as desired, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 16 minutes for medium (160°). Before serving, remove toothpicks.
Nutrition
- Serving Size: 2 slices
- Calories: 214
- Sodium: 348mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 47mg