1 1\/2 lb. flank steak
\n4 tsp. Basil Leaves
\n2 tsp. Garlic Powder
\n1 tsp. Ground Black Pepper
\n1 tsp. salt
\n1 package (6 oz.) fresh baby spinach
\n1\/2 C. pine nuts, toasted
\n1\/4 C. Parmesan cheese
\n1\/4 C. dried breadcrumbs
\n4 T. olive oil, divided
\n3\/4 C. chopped onion
\n2 T. dry red wine
\n1 can (14.5 oz.) diced tomatoes, undrained<\/p>\n
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\u00b0F. 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; saut\u00e9 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.<\/p>\n
Yield: 6 servings
\nCalories: 375
\nFat: 23g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n