All the flavors of Italy come together in this savory grilled steak
1 onion, finely diced
1 clove garlic, minced
1 1/2 pound Laura’s Lean Beef Flank Steak trimmed and cut into 6 pieces
4 teaspoons grainy mustard
1/2 pound baby spinach leaves, washed and dried
2 slices whole wheat day old bread, torn into small pieces
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried),
3 tablespoons fresh basil, chopped (or 2 teaspoons dried)
4 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In non-stick skillet sprayed lightly with cooking spray, cook onion and garlic until softened, about 5 minutes. Set aside to cool.
2. Place flank steak between 2 pieces plastic wrap and pound each piece until thin (to about 1/4 inch—you may half to butterfly it to get it really flat). Spread each piece with 1 teaspoon mustard then a layer of spinach leaves.
3. Mix bread, oregano, basil, Parmesan, salt and pepper together. Add cooked onion and garlic and 1 egg. Spread the stuffing mixture over piece of flank steak, leaving a small border at the edges. Roll each piece of flank steak up starting with short end. Once rolled, skewer each piece with a toothpick. Heat grill to high; lightly oil grill rack. Place pinwheels on grill, and cook, turning often, until a thermometer inserted into center of roll reads 140 degrees F, about 10 minutes. If you like, you can also pound, fill and roll entire flank steak; allow extra cooking time. To cook inside (if grill is not available), sear rolls in cast-iron skillet, then finish cooking in 425 degree oven, about 7 to 10 minutes.
Nutrition information per serving: 203 calories, 7.5 g fat, 3.3 g saturated fat, 0 trans fat, 102 mg cholesterol, 599 mg sodium, 6.5 g carbohydrates, 1.3 fiber, 28 grams protein