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April 24, 2013

Spinach-Stuffed Steak Roulades

Flank steak is a versatile cooking ingredient. This recipe for Spinach-Stuff Steak Roulades takes on and showcases some wonderful flavors.

image by Charles Masters

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

Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.

Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with ½ teaspoon salt and ¼ teaspoon pepper.

Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.

Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.

Serves 4.

MF&L Staff at Maine Food & Lifestyle magazine.


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