| Ingredients |
1 pound Steak, or 4 seperate pieces
8 slices Bacon, with rinds cut off
10 oz Spinach, (or use the 10oz box)
1/2 cup Paresan cheese, grated
2 cloves Garlic, chopped finely
1 tsp Salt and pepper, to taste
|
|
| Preparation |
1. Take 4 flank steaks (or your one big steak) and flatten them a bit. Not shredded, but flat. Set aside.
2. Brown bacon with garlic in a skillet, do not cook completely. You do not want it
to be crispy.
3. In a saucepan, cook 10oz of spinach. Blanch the spinach quickly. As soon as it
turns a nice bright green, remove and drain. You can use frozen box but I really
like fresh. Do not make the mistake (like I did in the photo shown) and use to little.
You want a generous amount.
4. Alright, ready to start. Place your flatten steaks out on a cutting board. Score them.
Flipe them over so the scores are facing down. Lay strips of bacon and garlic mix
over the meat. Cover what you can of the steak. Then sprinkly the chopped spinach
over the meat. Follow with parmasean cheese.
5. Starting at the edge nearest your, roll the steaks longways. For example, like rectangles
in front of you, you are going to roll the wide end. Fasten with toothpicks. Contineu until
the meat is all rolled.
6. Sprinkle some salt the top.
7. Set under a broiler for about 8-10 minutes. You could grill this too. I actually put skewers
throught he whole roll so it would be easy to manage when it came to turning time. Turn
once.
8. Once cooked, let sit for a minute of two, cut those jiuces flowing. Then cut across showing
all the good stuff inside. Ends up making little thick coin-like pieces.
______________________________________________________________________
Per Serving: 253 Calories; 13 g Fat; 6 g Sat Fat; 65 mg Cholesterol; 384 mg Sodium;
4 g Carb; 2 g Fiber; 30 g Protein. |
|
