One 15-ounce trimmed flank steak
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 garlic clove, minced
1 T. raisins, coarsely chopped
1 ounce pine nuts (pignolia), coarsely chopped
2 tsp. coarsely chopped fresh flat-leaf parsley

Prepare grill for a medium fire, using direct method. Season steak with salt and pepper; evenly distribute garlic, raisins, pine nuts and parsley over 1 side of steak. Starting at smaller end, tightly roll up steak jelly-roll fashion. Secure lengthwise with metal skewer; close ends with toothpicks to keep filling enclosed. Grill steak 25-30 minutes, turning to brown well on all sides. Remove from heat; let stand 5 minutes before slicing. Remove skewer and toothpicks; carefully carve meat so that each slice stays intact. Divide evenly among 4 plates and serve.

Yield: 4 servings
Calories: 206
Fat: 11g
Fiber: 1g