[Adam Knowlden]

Flank Steak Stuffed with Spinach & Sun Dried Tomatoes

1½ pounds flank steak
10 ounces frozen whole leaf spinach
¼ cup crumbled traditional feta cheese
½ cup julienned sundried tomatoes in oil
4 slices provolone cheese (about ¼ pound)

Preheat the oven to 375 degrees.

Spray or oil a loaf pan with olive oil and set aside.

Using a meat mallot, pound the flank steak to about ¾ inches thick. Set the steak aside until ready to fill. It will be more tender if you allow it to reach room temperature while you are preparing the filling.

To prepare the filling, thaw the spinach by microwaving or by placing the spinach in a sieve and running hot water over. Either way, squeeze all excess water from the spinach by using a colander, sieve, or paper towels. Spread the spinach evenly over the flank steak, staying about ½ inch from the edges of the meat.

Sprinkle the crumbled feta cheese evenly over the spinach. Then, layer the sun dried tomatoes over the feta. Last, top all with the sliced provolone cheese.

Roll the steak lengthwise, jelly-roll fashion and lay seam side down in the prepared loaf pan. If you choose to cook this in a larger pan, you may need to wrap the rolled steak with unflavored dental floss or kitchen twine. Drizzle any remaining olive oil from the sundried tomatoes over the top or brush with olive oil.

Bake for 1 hour. Remove from the oven and let stand for 10 minutes before slicing.

Serves 5.

1 serving:
24 fat; 6 total carbs; 2 fiber; 35 protein

Exchanges
½ vegetable; 4 ½ lean meat; 2 fat