FoodB

Flank steak is an oddity to me. It seems to be such a tough meat but when you cook it right it is one of the most tender. Jenn has been making this recipe for some time now and it is a very easy meal to put together on work nights. It also came out of our healthy cookbook so it has that going for it too.

Stuffed Flank Steak

1 Flank Steak
1 Package Frozen Spinach
1/4 Cup Sun Dried Tomatoes
1/2 Cup Parmesan Cheese, shredded
1/2 Tsp Basil
1/2 Tsp Garlic Powder
Salt and Pepper to taste

1. Preheat the oven to broil
2. Take the flank steak and using the grooved side of a meat mallet, pounding the meat working from the middle to the outside.
3. Add salt and pepper to both sides along with the garlic powder.
4. In a small pan cook the spinach according to the directions on the package. Drain thoroughly.
5. Spread the spinach out over the flank steak.
6. In a food processor, chop up the sun dried tomatoes until its almost like a paste. Spread the paste over the spinach. Add parmesan cheese on top and sprinkle the basil.
7. Start from the smaller side of the flank steak and start to tightly roll the flank steak. Use toothpicks along the flap to keep the roll together.
8. Cut into slices about 1/4 to 1/2-inch thick. Place the rolls onto a broiling pan and place in the oven.
Cook for 10-12 minutes for medium rare or 12-16 minutes for medium. Flip once halfway through the cook.

Note from the Mrs.: You can also cook these with bacon or pancetta on the outside which will give this recipe a very unique flavor. Add the slices after step 3 and roll it up with the spinach and tomatoes.

Good stuff and this one gets requested quite frequently at home.