For a speedy and affordable Monday night meal, turn to inexpensive (and leftover) flank steak for inspiration. Get creative by employing favorites from your pantry and freezer, like sun-dried tomatoes and chopped frozen spinach, to transform a simple steak into an exciting new weeknight dinner. Make an elegant steak roulade in under half an hour when you keep reading.
- 1/4 cup dried tomatoes (not oil packed)
1 1-pound beef flank steak or top round steak, trimmed of separable fat
1/8 teaspoon salt
1/8 teaspoon pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil
- In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
- Meanwhile, score meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern on both sides. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with flat side of a meat mallet into 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.
- Spread the spinach over the steak. Sprinkle with the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from 1 end. Cut between the toothpicks into eight 1-inch-thick slices.
- Place slices, cut sides down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. [Allow or 12 to 16 minutes for medium (160 degrees F).] Before serving, remove the toothpicks.
Makes 4 servings.
Nutritional information per serving: Calories 213, Total fat 9g, Saturated fat 4g, Cholesterol 47mg, Sodium 303mg, Carbohydrate 5g, Fiber 3g, Protein 28g
- Main Dishes, Beef
- North American