Flank Steak with Spinach

• 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