Flank steak stuffed with sweet pepper and spinach (Low-calorie)(Low-cholesterol)

 

            This can be served either hot or cold and the thin slices, with their spiral design, make an attractive presentation for a buffet.

Makes 6 servings

• 1 medium-size roasted sweet red pepper (click here for "How to prepare roasted pepper")
• 1 medium-size roasted sweet yellow pepper
• 1 package (10 ounces) frozen chopped spinach, thawed
• ½ cup italian-flavored dry bread crumbs
• ¼ cup parmesan cheese
• 1 clove garlic, finely chopped
• ¼ cup pine nuts, toasted
• 1 egg white
• 1 flank steak (about 1½ pounds)

1. When peppers are cool enough to handle, core, seeded and cut into dice ; pat dry and place in medium-size bowl.
2. Drain spinach and squeeze dry, add to peppers ; add bread crumbs, parmesan cheese, garlic, pine nuts and egg white, stir well until crumbs are evnely moistened.
3. Preheat oven to 400F.
4. Place flank steak on cutting board.
5. With long, thin knife held horizontal to board, split steak in half lengthwise without cutting all the way through ; open up like a book.
6. Spread stuffing over steak, leaving 1-inch border ; roll steak up fairly tightly from long side.
7. Tie at 1-inch intervals with kitchen string ; place on rack in baking dish.
8. Roast in preheated oven for 1 hour ; remove from oven and let stand for 15 minutes.
9. Slice crosswise into ½-inch-thick slices.

BON APPÉTIT