Flank Steak Roll with Spinach and Garlic

Recipe Courtesy of Clean Eating Magazine
Serves 4

Olive oil
 cooking spray
1/4 cup whole wheat panko bread crumbs
1 tbsp pine nuts, toasted
2 tsp red wine vinegar
2 cloves garlic, minced
1/4 tsp fine sea salt
1/4 tsp dried red pepper flakes
1 lb flank steak, trimmed of visible fat
3 oz spinach leaves (about 6 cups)

Kitchen string

Preheat oven to 400 F.  Arrange a rack in a baking pan and coat with cooking spray.

In a small bowl, combine panko, nuts, vinegar, garlic, salt and pepper flakes.  Set aside.

Cut steak almost in half so it opens like a book. Sprinkle panko mixture evenly over steak leaving an inch on the far end. Arrange spinach on top of panko mixture.  Beginning with the closest edge, roll steak up, gently pressing down on spinach.  Rotate steak roll so it's vertical to you and tie crosswise at 1-inch intervals with kitchen string.  Place steak on rack and bake 30-35 minutes depending on doneness preference.  Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes.

Remove foil and string and cut crosswise into 1/2 inch slices.

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