Spinach Stuffed Flank Steak

  • ¼  cup dried tomatoes (not oil packed)
  • 1 1-pound beef flank steak
  •  1/8 tsp salt
  • 1/8 tsp pepper
  • 1 10-ounce package frozen spinach
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp fresh basil
  • Wooden toothpicks
  • Whole wheat couscous
  • Lettuce, tomatoes and cucumber
  1. Thaw and drain the spinach well.
  2. In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes.
  3. Chop the tomatoes and cucumber and mix them with the lettuce in a bowl for serving and put to the side.
  4. Chop the basil and put to the side.
  5. Drain the tomatoes and cut them into small pieces.
  6. Trim the meat of separable fat.
  7. Pre-heat the oven on 160 degrees.
  8. Score the meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern on both sides. Place meat between 2 pieces of plastic wrap.
  9. Working from center to edges, pound with flat side of a meat mallet into 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with the salt and pepper.
  10. Spread the spinach over the steak. Sprinkle with the softened tomatoes, parmesan cheese, and basil.
  11. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end. Cut between the toothpicks into eight 1-inch-thick slices.
  12. Place slices, cut sides down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once.
  13. Before serving, remove the toothpicks.
  14. Cook the couscous according to the direction on the box while the meat is cooking.
  15. Serve the meat, couscous and salad.