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Spinach-Stuffed Flank Steak

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• Ingredients:
• 8 slices bacon
• 1 1/2 pounds beef flank or top round steak
• 1 10-ounce package frozen chopped spinach, thawed and well drained
• 1/3 cup Parmesan cheese, grated

Method:

1. Fry bacon in a large skillet until done but not crisp. Drain on paper towels. Set aside.

2. Score steak by making shallow diagonal cuts across the surface. (cutting across the grain helps tenderize the meat) Turn meat over and repeat process.

Place meat between 2 pieces of plastic wrap. Use the flat side of a meat mallet to pound the steak into a 12x8-inch rectangle, starting from the center, working out to the edges.

Remove the plastic, sprinkle with a dash of salt and pepper.

3. Arrange bacon lengthwise on steak. Spread spinach over bacon and sprinkle with the Parmesan cheese. Roll up, starting with the short side. Starting in 1/2 inch from one end, secure with wooden toothpicks at 1-inch intervals. Cut between the toothpicks into 1-inch slices. (about 8 or 9 slices)

4. Place slices, cut sides down, on the rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once. (Allow 12 to 15 minutes for medium) Remove toothpicks before serving. Makes 4 servings of delicious Spinach-stuffed Flank Steak.

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