Healthy Test Kitchen
Flank Steak Spirals
The flavor of this steak is delicious! The parmesan and the garlic flavors really shine through. It is one of my favorites.
Servings: 12
Ingredients
2 pounds flank steak, butterflied
1 cup ricotta cheese
15 oz frozen spinach
3 tbsp Pecorino Romano cheese (I used Parmesan)
3 cloves garlic
4 tbsp currants (original recipe called for 2 tbsp, but that wasn't enough)
4 tbsp pine nuts (original recipe called for 2 tbsp, but that wasn't enough)
1 tbsp olive oil
2 tbsp balsamic vinegar
Instructions
1. Butterfly steak. Season both sides with salt and pepper.
2. Spread with ricotta and pecorino. Top with spinach and garlic. Season with salt and pepper. Sprinkle pine nuts and currants on top. Roll into jelly roll.
3. Combine balsamic vinegar and olive oil. Brush over steak.
4. Broil upto 12 minutes. Let stand 5 minutes before slicing.
Notes: I used chuck top round steak. The flavor was great, but the meat was a bit tough. It is hard to slice well when warm, but easier to slice when cool.