Mediterranean Steak
Thin, tender steak stuffed with heavenly cheese, robust spinach an succulent prosciutto and baked until bursting with flavor.
1 Pound top round steak, ¼ inch thick
¼ Pound prosciutto or salami, sliced thin
5 Ounces fresh spinach
3 Cloves garlic, crushed
3 Ounces low-fat Mozzarella cheese, sliced thin
1 Teaspoon sage, crushed
2 Tablespoons grated Romano cheese
Freshly ground black pepper
Olive oil and rosemary
1. Rinse the spinach and shake off any excess water. Steam until limp. Squeeze
out the water in the spinach with a spoon. Set aside to cool.
2. Pound the flank steak with a meat mallet. Evenly spread on one side of the
steak the crushed garlic, black pepper, sage and Romano cheese. Evenly spread
the spinach on the steak next. Arrange the prosciutto slices over the entire
steak and top with the mozzarella slices.
3. Begin with the short side and roll the steak up. Tie the ends and the middle
with thin rope and place on a rack in a roasting pan with the flap in the up
position.
4. Sprinkle the top with rosemary. Bake in a preheated 350º F oven for 1 hour
15 minutes. Slice, remove the string and serve.