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)
    Chop sun dried tomatoes into small pieces.
    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.
    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.
    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

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