-
1/4 cup sun-dried tomatoes
-
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
-
Hand full of Pinenuts (Roast in Saute Pan)Prep.1.Chop sun dried tomatoes 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 12×8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.3.Spread the spinach over the steak. Sprinkle with the tomatoes, pine-nuts, Parm. cheese and basil. Roll the steak up from a short side. Secure with wooden toothpicks. 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.Serve with Brown Rice….Happy National Spinach Month!Bon Appetit! Cindy Bucket List Coach