1 1/2 lb. flank steak
4 tsp. Basil Leaves
2 tsp. Garlic Powder
1 tsp. Ground Black Pepper
1 tsp. salt
1 package (6 oz.) fresh baby spinach
1/2 C. pine nuts, toasted
1/4 C. Parmesan cheese
1/4 C. dried breadcrumbs
4 T. olive oil, divided
3/4 C. chopped onion
2 T. dry red wine
1 can (14.5 oz.) 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 tsp. for sauce. In a food processor, combine 1 T. spice blend, spinach, pine nuts, Parmesan, breadcrumbs and 2 T. 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°F. Pour 1 T. olive oil into large skillet on medium-high heat. Add steak; sear on all sides until brown. Transfer steak into a 7 X 11-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 T. olive oil, reserved 1 tsp. spice blend seasoning, and onions; sauté 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.

Yield: 6 servings
Calories: 375
Fat: 23g
Fiber: 5g