Spinach Stuffed Flank Steak
The rehydrated dried tomatoes add a burst of flavor to the steak. Make sure to keep your flank steak as even as possible for easy rolling to make the pinwheels.
Servings 2 people
Calories 195kcal
Cost $5
Ingredients
- 1/4 cup Amore sun-dried tomatoes NOT oil-packed
- 1/2 lb beef flank steak
- 1/8 tsp Kosher salt
- 1/8 tsp black pepper
- 1 10 oz. package of frozen chopped spinach thawed, drained, squeeze to remove moisture
- 1/4 cup Parmesan cheese, grated
- 2 Tbsp fresh basil, chopped
Instructions
- Place the sun-dried tomatoes in a small bowl. Soak in boiling water, just enough to cover the tomatoes, for 10 minutes. Drain. Cut into small pieces.
- Place flank steak on a layer of plastic wrap, on top of a cutting board.
- Score the flank steak, making shallow diagonal cuts in 1-inch intervals in a diamond pattern on both sides of the meat.
- Place another sheet of plastic wrap on top of the steak. Working from the center to the edges, use a meat mallet to pound the steak into a rectangle, or the best you can.
- Remove the top plastic wrap. Sprinkle the steak with the salt and pepper.
- Spread the spinach over the meat. (I just used my hands)
- Sprinkle on the tomatoes. Top with the Parmesan cheese and basil.
- Starting from the short side, roll up the meat into a spiral. Secure with wooden toothpicks at 3/4" to 1" intervals. Cut between the toothpicks into slices. Mine made 5 slices.
- Place slices, cut sides down, on an unheated rack of a broiler pan, sprayed with cooking oil (do not use olive oil). Line the bottom of the broiler pan with foil for easy cleanup.
- Broil from 4-5-inches from heat for about 3-4 minutes.
- Flip. Broil an additional 3-4 minutes or until desired doneness is reached.
- Allow meat to rest for 5 minutes, then remove toothpicks before serving.