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Spinach-Stuffed Steak Recipe

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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.

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Spinach-Stuffed Steak Recipe

Prep: 20 min. Bake: 1-1/2 hours + standing

Yield: 6 Servings

20 90 110

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

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.
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.

Nutritional Facts 1 serving (1 slice) equals 273 calories, 14 g fat (5 g saturated fat), 51 mg cholesterol, 650 mg sodium, 11 g carbohydrate, 2 g fiber, 25 g protein.

Originally published as Spinach-Stuffed Steak in Quick Cooking September/October 2000, p57

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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