Spinach-Stuffed Flank Steak
|Beef flank steak||2|
|Frozen chopped spinach||10 Ounce|
|Shredded sharp american cheese||1⁄2 Cup (8 tbs)|
|Ground sage||1⁄2 Teaspoon|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Cooking oil||2 Tablespoon|
|Canned tomato sauce||8 Ounce|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|All purpose flour||2 Tablespoon|
Pound each steak with meat mallet to 1/4 inch thickness; set aside.
Combine egg, spinach, cheese, sage, salt, and pep- per; stir in soft bread crumbs.
Spread spinach filling over steaks.
Starting from narrow side, roll up each steak as for jelly roll; tie with string.
In large skillet, brown steak rolls on all sides in hot oil; transfer rolls to a 10x6x2-inch baking dish.
Combine tomato sauce, wine, onion, and garlic; pour over meat.
Cover with foil; bake at 350Â° till tender, about 1 1/2 hours.
Transfer meat to serving platter; keep warm.
Pour pan juices into measuring cup; add water to equal 1 cups.
Pour juice mixture into a 1 quart saucepan.
Combine 1/4 cup cold water and flour; stir into pan juices.
Cook and stir over medium heat till thickened and bubbly.
To serve, remove string from meat rolls; slice meat rolls.