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Spinach-Stuffed Steak Roulades
1/2 pound flank steak
1/4 cup olive tapenade
2 cups spinach, thick stems removed
kosher salt and black pepper
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
6 cups mixed greens
1. Heat grill to medium-high. Cut the steak in half horizontally (don't cut all the way through) and open like a book.
2. Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with teaspoon salt and teaspoon pepper.
3. Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.
4. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.
Nov 18th 2013
I think it's true that we really do eat with our eyes. Whenever I have a meal that is visually appealing I find that I don't need to eat as much of it to feel satisfied. Maybe it's just my brain that's tricking me into feel that way but it works for me This looks pretty simple to prepare too which is a big bonus as I don't have a lot of patience in the kitchen