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Spinach-Stuffed Steak

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)

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

Printed from tasteofhome.com Oct 11, 2008

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Spinach-Stuffed Steak cont.

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.