If you like beef but are cutting back on portion size, here's the recipe for you! Stuffed with lots of healthy and delicious spinach filling, less beef is needed. This makes an attractive dish. Great served with fresh green beans or asparagus.
1 12-oz beef top round steak, cut 1/2" to 3/4" thick,
trimmed of all visible fat
2 10-oz packages frozen chopped spinach,
thawed & well-drained
1/3 cup shredded Parmesan cheese
1/2 cup scallions, chopped (both green and white parts)
4 cloves garlic, minced
1/4 tsp nutmeg
1/4 tsp sea salt
Preheat oven to 350°, or heat grill to medium heat. Score both sides of round steak by making shallow cuts in a diamond pattern. Use a meat mallet if necessary to pound meat into a 12" by 8" rectangle.
Squeeze as much moisture as possible out of spinach. Spread spinach on top of steak. (You may have extra spinach to reserve for another use.) On long sides, spread spinach to the edges. On short sides, spread to within 1/2" of edges. Sprinkle Parmesan cheese evenly over spinach. Sprinkle scallions over Parmesan. In small bowl, combine garlic, nutmeg, salt and pepper. Sprinkle this mixture evenly over top of the scallion layer.
Roll the steak, jelly-roll fashion, beginning at a short side. Keep roll snugly, but try not to squeeze any of the spinach mixture out. Once rolled, secure edge with 8 wooden toothpicks, piercing steak roll at 1" intervals, beginning 1/2" from edge. Cut rolls halfway between each toothpick, forming eight 1" thick pinwheel slices.
Spray a cookie sheet with non-stick spray. If grilling, spray a sheet of foil. Place the pinwheels flat on sheet, so that spinach spirals are visible from above. Bake 12-15 minutes for medium doneness. If grilling, pinwheels will cook much faster--After 4 minutes, very carefully flip pinwheels, and check every minute thereafter to prevent overcooking.
1/2 tsp coarsely ground black pepper
