Categories: Steak

Ingredients

• 1/4 cup dried tomatoes (not oil-packed)
• 1 lb. beef flank steak
• 1/8 tsp salt
• 1/8 tsp black pepper
• 10 oz. package frozen chopped spinach, thawed and well drained
• 2 tbsp grated Parmesan
• 2 tbsp snipped fresh basil
• Cooked polenta

Directions

1. In a small bowl, soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.

2. Meanwhile, trim fat from steak. 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 flat side of a meat mallet to a 12×8-inch rectangle. Discard plastic wrap. Sprinkle meat with salt and pepper.

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

4. Preheat broiler. Place slices, cut sides down, on unheated rack of a broiler pan. Broil 3 to 4 minutes from heat for 12 to 16 minutes for medium. Remove toothpicks. Serve with cooked polenta.

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