Recipe: Italian Pinwheel Steaks (stuffed with spinach and bread crumbs)

ITALIAN PINWHEEL STEAKS

1 (1 1/2 lb.) flank steak
FOR THE FILLING:
1 bunch fresh spinach (1 1/4 lbs.), trimmed (or 1 bag (10 oz.) fresh spinach, rinsed)
3/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped sun-dried tomatoes in oil
2 tablespoons toasted pine nuts
1 tablespoon chopped garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
FOR THE ORZO:
2 cups orzo, cooked according to package directions
2 teaspoons grated lemon peel
Tossed salad greens (optional, for serving)

TO MAKE THE FILLING:
Place spinach with water clinging to its leaves in large saucepan. Cook over high heat, stirring once, just until wilted, about 2 to 3 minutes; drain. When cool enough to handle, squeeze dry, then coarsely chop. Combine spinach and remaining ingredients in small bowl, until well blended.

Meanwhile, cut flank steak open (place flank steak on cutting board. With long knife held horizontal to board, slice steak in half lengthwise without cutting all the way through. Open the steak up like a book, then spread with filling and roll as directed below.)

Spread filling over cut sides of steak, leaving 2-inch border along the 2 long sides. Roll steak up tightly from one long side. Wrap tightly in plastic wrap and refrigerate 20 minutes.

WHEN READY TO COOK:
Heat broiler. Lightly coat broiler pan with vegetable cooking spray.

Unwrap steak. Cut roll into 1/4-inch-thick pieces. Secure seam of each piece with a toothpick. Sprinkle both sides of each piece with salt and pepper. Place rolls on prepared broiler pan.

Broil 4-inches from heat, 10 to 12 minutes, turning once halfway through, until cooked through.

TO SERVE:
Toss cooked orzo with lemon peel. Serve pinwheel steaks with orzo and tossed greens, if desired.

Makes 6 servings
Adapted from source: Ladies' Home Journal magazine, February 1999