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