Spinach Stuffed Flank Steak Recipe

Ingredients

• 2 lb. beef flank steak
• 1 beaten egg
• 10 oz. package frozen chopped spinach, cooked and drained
• 1/2 cup shredded sharp Cheddar cheese (2 ounces)
• 1/2 teas. ground sage
• 1/4 teas. salt
• pepper to taste
• 3/4 cup soft bread crumbs
• 2 Tbsp. olive oil
• 8 ounce can tomato sauce
• 1/2 cup dry red wine
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 Tbsp. flour

Instructions

1. Preheat oven to 350 degrees F.
2. Pound flank steak with a meat mallet to 1/4“ thick.
3. Combine egg, spinach, cheese, sage, salt and pepper. Stir in bread crumbs.Spread filling over steak to within 1“ from the sides. Starting with the narrow side, roll up steak like a jelly roll and tie with string at 1“ intervals.
4. In a large skillet, add olive oil and brown steak roll over medium high heat until brown on all sides. Transfer to a 10“x6” baking dish. Combine tomato sauce, wine, onion and garlic and pour over meat. Cover with foil and bake for 1-1/2 hours.
5. Remove from oven and transfer meat to serving platter, tent with foil to keep warm.
6. Pour pan juices into measuring cup and add water to make 1-3/4 cups of liquid. Pour into saucepan. Comgine 1/4 cup cold water and flour, whisk to remove any lumps and pour into pan juices. Cook and stir over medium heat till thickened.
7. To serve, remove string from meat roll and slice in 1“ thick slices. Serve with sauce.