*STUFFED STEAK SPIRALS

Taste of Home Light & Tasty
By: Margaret Pache of Mesa, Arizona

Ingredients

Directions:
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 tablespoon prepared horseradish, drained
1 to 1 -1/2 teaspoons coarsely ground pepper
1 beef flank steak (1-1/2 pounds)
2 teaspoons canola oil
● Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the Parmesan cheese, parsley, horseradish and pepper; set aside.
● Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness.
● Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
● Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray.
● In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan.
● Bake, uncovered, at 400 degrees for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand for 10-15 minutes.
● Remove string and cut into slices.

214 calories/serving