Spinach Stuffed Flank Steak

1. 1

   In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes.

2. 2

   Drain.

3. 3

   Snip into small pieces.

4. 4

   Meanwhile, score meat by making shallow diagonal cuts at 1 inch intervals in diamond pattern on both sides.

5. 5

   Place meat between two pieces of plastic wrap.

6. 6

   Working from center to edges, pound with flat side of meat mallet into 12 x 8 inch rectangle.

7. 7

   Remove plastic wrap. Sprinkle with the salt and pepper.

8. 8

   Spread the spinach over the steak.

9. 9

   Sprinkle with the softened tomatoes, parmesan cheese, and basil.

10. 10

    Roll the steak up from the short side.

11. 11

    Secure with wooden toothpicks at 1 inch intervals, starting 1/2 inch from 1 end.

12. 12

    Cut between toothpicks into eight 1-inch thick slices.

13. 13

    Place slices, cut side down, on unheated rack of broiler pan.

14. 14

    Broil 3-4 inches from the heat to desired doneness, turning once.

15. 15

    (Allow 10-12 minutes for medium-rare or 12-16 minutes for medium.)

16. 16

    Before serving remove the toothpicks.

* Per serving · 4 servings · Values may vary.

No additional tips available.