1 lb. lean flank steak
1 cup packed spinach
5 cloves of garlic minced
1/2 cup parsley lightly packed
Organic beef or chicken broth
1/4 tsp nutmeg
1/4 tsp pink salt
1/4 tsp ground pepper
- Take a meat pounder (or any utensil with a flat heavy surface), and pound the flank steak until it is about 1⁄4 - 1⁄2 inch thick. Salt and pepper both sides.
- In a food processor, puree spinach, garlic, and parsley with enough chicken broth to create a paste. Spread paste on one side of the flank steak. Sprinkle nutmeg sparingly.
- Roll up flank steak with the puree on the inside, and tie it up with string or use toothpicks to secure. Make sure that when you roll it up, the grain of the meat is lengthwise so when you cut into it, you cut against the grain. Place in the fridge for 20 minutes to marinate.
- In the meantime, preheat oven to 350 F. After 20 minutes, place the meat face down in pan and bake until the steak is as brown as you like it. Slice and serve. Refrigerate or freeze unused portions. Makes 4 servings of protein. Enjoy!