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Spinach-Stuffed Flank Steak
¼ cup dried tomatoes (not oil packed)
1 1-pound beef flank steak or top round steak, trimmed of separable fat
⅛ teaspoon salt
⅛ teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil
1. In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
2. Meanwhile, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet into a 12×8-inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper.
3. Spread the spinach over the steak. Sprinkle the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting ½ inch from an end. Cut between the toothpicks into eight 1-inch slices.
4. Place sides cut side down on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until done as desired, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 16 minutes for medium (160°). Before serving, remove toothpicks.
Serving size: 2 slices
Total Fat: 9 g
Sat: 4 g
Protein: 28 g
Carb: 4 g
Fiber: 2 g
Cholesterol: 47 mg
Sodium: 348 mg