Spinach stuffed flank steak

By bdeedman

Ingredients

• 1/4 cup dried tomatoes (not oil packed)
• 1 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

Preparation

Step 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.