Flat Belly - Spinach Steak Roulade
From "Flat Belly Diet Cookbook", Enjoy!
- 1 1/2 lb flank steak
- 2 cloves garlic, minced
- 4 cups baby spinach
- 3/4 cup pine nuts, toasted and finely chopped
- 1/4 cup crumbled low-fat feta cheese
Cooking time 60mins
1.) Preheat the oven to 450 degree F.
2.) Pound the steak between 2 sheets of plastic wrap to 1/2" thickness with a meat mallet or heavy skillet. Score the steak with sharp knife on 1 side in a crosshatch pattern.
3.) Heat a large nonstick skillet coated with cooking spray over med-high heat. Add the garlic and cook for 2 minutes or until fragrant. Add the spinach and cook, stirring, for 3 minutes or until wilted. Remove from the heat and stir in the pine nuts.
4.) Turn the steak over, with the short end facing you. Spread the spinach mixture over the steak, leaving a 1/2" border on the long sides and 2" border at the far short end. Sprinkle with the cheese. Starting from the closest side, roll up tightly. Tie the steak crosswise with kitchen twine.
5.) Place seam side down in a baking dish or on a rimmed baking sheet. Cook for 35 minutes or until a thermometer inserted in the center registers 145 degree F for medium-rare/160 degree F for medium/165 degree F for well-done. Let stand for 10 minutes and remove the string before slicing.