Stuffed Steak Spirals
When looking for an extra-special entree to serve guests, Margaret Pache of Mesa, Arizona can rely on this impressive and appealing recipe. Tender and swirled with tangy tomato stuffing, it’s a sensational way to showcase flank steak.
Total TimePrep: 35 min. Bake: 30 min. + standing
- 1/4 cup chopped sun-dried tomatoes (not packed in oil)
- 1/2 cup boiling water
- 1/2 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- 1 tablespoon prepared horseradish, drained
- 1 to 1-1/2 teaspoons coarsely ground pepper
- 1 beef flank steak (1-1/2 pounds)
- 2 teaspoons canola oil
- Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the cheese, parsley, horseradish and pepper; set aside.
- Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
- Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray. In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan.
- Bake, uncovered, at 400° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes. Remove string and cut into slices.
Nutrition Facts3 ounce-weight: 214 calories, 12g fat (5g saturated fat), 53mg cholesterol, 229mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1 fat.
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Originally published as Stuffed Beef Flank Steak with Dried Tomatoes in Light & Tasty August/September 2006