Want an impressive entrée for a special dinner that’s surprisingly simple to make and you can prep most of it in advance? Our Spinach and Sun-Dried Tomato Flank Steak is just what you need, and it’s featured in upcoming meal plans such as Paleo, Low Calorie, Low Carb, Mediterranean and Gluten Free. The vibrant-colored filling is a robust combination of sun-dried tomatoes, garlic, fresh spinach, and bacon.
Flank steak, an economical, lean beef cut, is typically seared or grilled quickly and cut across the grain for maximum tenderness. This recipe calls for pounding the meat, which makes it easier to roll around the filling. Another key step is to let the meat stand 10 minutes after you remove it from the oven, so the juices are reabsorbed into the steak.
Pair the stuffed steak with a vibrant side dish to round out the meal. We sautéed off some beautiful Broccolini with ours. Sometimes called “baby broccoli,” Broccolini is a great source of vitamins C and A.
Grab the recipe for Lemon-Garlic Broccolini here!
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