Recipe: Southern Italian-Style Steak with Pine Nuts, Spinach and Parmesan (braciole)

SOUTHERN ITALIAN-STYLE STEAK
WITH PINE NUTS, SPINACH AND PARMESAN

Braciole - or beef rolls - are an Italian favorite. Red wine accents the flavor of the seasonings and helps tenderize the steak as it cooks.

1 1/2 pounds flank steak
4 teaspoons McCormick Basil Leaves
2 teaspoons McCormick Garlic Powder
1 teaspoon McCormick Ground Black Pepper
1 teaspoon salt
1 package (6 ounces) fresh baby spinach
1/2 cup pine nuts, toasted
1/4 cup Parmesan cheese
1/4 cup dried breadcrumbs
4 tablespoons olive oil, divided
3/4 cup chopped onion
2 tablespoons dry red wine
1 can (14.5 ounces) diced tomatoes, undrained

Cut flank steak almost in half horizontally without cutting all the way through. Open steak to form a rectangle.

Combine basil, garlic, pepper and salt. Reserve 1 teaspoon for sauce.

In a food processor, combine 1 tablespoon spice blend, spinach, pine nuts, Parmesan, breadcrumbs and 2 tablespoons olive oil. Pulse to make a coarse mixture. Spread over steak.

Roll steak into a log shape; tie with string in several places to close securely. Sprinkle with remaining spice blend.

Preheat oven to 350 degrees F.

Pour 1 tablespoon olive oil into large skillet on medium-high heat. Add steak; sear on all sides until brown. Transfer steak into a 7x11-inch baking pan.

Cover and bake 1 hour.

Warm skillet over medium heat. Pour wine into skillet, scraping bottom of pan to loosen any bits of flavor. Add 1 tablespoon olive oil, reserved 1 teaspoon spice blend seasoning, and onions; saute 5 minutes. Set aside.

Remove steak from oven; cover with foil. Let stand 10 minutes.

Add tomatoes to skillet; cook 10 minutes over medium heat.

Slice meat. Top with warm sauce.

Makes 6 servings
Source: McCormick