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Spinach-Stuffed Steak Roulades

Spinach-Stuffed Steak Roulades
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.
  2. Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.
  4. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.
By July, 2010

Nutritional Information

  • Per Serving
  • Calories 215Calories From Fat 138
  • Protein 14g
  • Carbohydrate 7g
  • Sugar 2g
  • Fiber 3g
  • Fat 15g
  • Sat Fat 3g
  • Calcium 18mg
  • Iron 2mg
  • Sodium 420mg
  • Cholesterol 20mg
What does this mean? See Nutrition 101 .

Quick Tip

Spinach-Stuffed Steak Roulades
The steak can be prepared and refrigerated (uncooked) for up to 1 day. Let it sit at room temperature for 15 minutes before grilling.

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