Spinach-Stuffed Flank Steak

Spinach-Stuffed Flank Steak

FROM: KarenSue





Flank Steak stuffed with spinach mixture


1/4 cup dried tomatoes (not oil packed)
1 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


1. In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip 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 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.

3. Spread the spinach over the steak. Sprinkle with the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from 1 end. 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.


Check Them Off Check each Item!
select item1/4 cup dried tomatoes (not oil packed)
select item1 1-pound beef flank steak or top round steak
select item1/8 teaspoon salt
select item1/8 teaspoon pepper
select item1 10-ounce package frozen chopped spinach
select item2 tablespoons grated Parmesan cheese
select item2 tablespoons snipped fresh basil

Can't decide?
Press the
for a RaNdoM choice!

or SEARCH for more recipes