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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A succulent mixture of spinach, peppers and sunflower kernels gives extra-special flavor to these steak slices from Jetta Kaune of Ft. Huachuca, Arizona. When I have time, I roast my own sweet peppers for the filling, she notes. Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and drained |
1 jar (7 ounces) roasted red peppers, drained |
1 egg white |
1/2 cup seasoned bread crumbs |
1/4 cup grated parmesan cheese |
1/4 cup sunflower kernels, toasted |
1 garlic clove, minced |
1/2 teaspoon salt |
1 beef flank steak (about 1-1/2 pounds) |
Directions:
1. In a bowl, combine the first eight ingredients; mix well. Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness. Spread spinach mixture over the steak to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; tie with kitchen string.
2. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30-45 minutes longer or until tender. Let stand for 10-15 minutes. Cut into 1/2-in. slices. Yield: 6 servings.
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