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