Beef and Spinach Wheel
1/2 cup chopped fresh mushrooms
1/2 cup chopped onions
1/3 cup finely chopped carrot
1 TB olive oil
1 (10-oz) pkg. frozen chopped spinach,
thawed and well drained
1/2 tsp salt
1/2 tsp Signature Spices Curry powder
1/8 tsp white pepper
1 to 1 1/2 lb. beef flank steak
Preheat oven for 350°. In a pan, sauté mushrooms, onions, carrot in hot oil until
tender. Add spinach, salt, Signature Spices Curry powder and peppers, combine
thoroughly and set aside.
Make shallow cuts diagonally across steak in a diamond pattern at 1-inch intervals.
Repeat on second side. Pound steak into a 12X8-inch rectangle with a meat mallet.
Spread spinach mixture over steak to within 1/2-inch of edges. Starting at short end,
roll up steak jellyroll style; secure with wooden picks at 1-inch intervals. Cut between
picks at 1-inch slices. Place slices, cut side down, on greased jelly roll pan. Bake for
30 minutes.
