Spinach-Stuffed Steak Roulades

Flank steak is butterflied, spread with olive tapenade and spinach, rolled and grilled, then served with a simple Dijon-red wine vinaigrette tossed with mixed greens.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the steak in half horizontally (don’t cut all the way through) and open like a book. Top with the tapenade and spinach. Roll up and tie with twine. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2

Grill the steak, covered, over medium-high heat, turning occasionally, 15 to 18 minutes for medium-rare. Let rest before slicing.

Step 3

Combine the oil, vinegar, mustard, and 1/4 teaspoon each salt and pepper and toss with the greens. Serve with the steak.