Servings: 4
Ingredients
- 1 lb lean flank steak
- ¼ tsp Himalayan pink sea salt
- ¼ tsp ground black pepper
- 1 cup spinach Packed.
- 5 cloves fresh garlic Minced.
- ½ cup fresh parsley Lightly packed.
- 2 Tbsp low sodium organic beef broth As needed.
- ¼ tsp nutmeg
Instructions
- 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 broth to create a paste. Spread the 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 400° F. After 20 minutes, bake for 10 minutes or until the desired degree of doneness is achieved. Let stand 10 minutes before cutting steak diagonally across the grain into thin slices.
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