STUFFED STEAK SPIRALS

Stuffed Steak Spirals image

When looking for an extra-special entree to serve guests, Margaret Pache of Mesa, Arizona can rely on this impressive and appealing recipe. Tender and swirled with tangy tomato stuffing, it's a sensational way to showcase flank steak.

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 tablespoon prepared horseradish, drained
1 to 1-1/2 teaspoons coarsely ground pepper
1 beef flank steak (1-1/2 pounds)
2 teaspoons canola oil

Steps:

Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the cheese, parsley, horseradish and pepper; set aside. , Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string. , Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray. In a large nonstick skillet coated with cooking spray, brown meat in oil on all sides. Place in prepared pan., Bake, uncovered, at 400° for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10-15 minutes. Remove string and cut into slices.

Nutrition Facts : Calories 214 calories, Fat 12g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 229mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges