Spinach-stuffed Flank Steak

 

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What you need:

1/4 cup sun-dried tomatoes

1 lb. flank steak

1 package chopped frozen spinach (thawed and drained)

Grated parmesan cheese

2 tablespoons fresh basil

 

How to make Spinach-stuffed Flank Steaks:

Soak the sun-dried tomatoes in hot water for about 10 minutes and then drain thoroughly and dice.

Score the flank steak in a diagonal pattern on both sides (scores should be about 1 inches apart).

Place meat between plastic wrap and then pound the meat into a rectangle with a meat mallet.

Sprinkle meat with salt and pepper, then spread the spinach over the steak, followed by tomatoes, cheese and then chopped basil.

Starting from the smallest side, roll the steak up, using dampened toothpicks placed about every inch to secure the roll.

Using the point between the toothpicks as a guide, slice the meat into 1-inch pieces.

Broil or grill the meat to your desired doneness.

Remove toothpicks and serve.

 

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