Spinach Stuffed Flank Steak

1 Flank Steak (1.5 lb)
1 TBS Olive Oil
2 C Fresh Spinach
2 Slices Center Cut Bacon, chopped and cooked
6 o Red Wine
2 Cans Whole Plum Tomatoes in Juice
3 Cloves Garlic, minced

Italian Seasoning, or Basil, Oregano,
S&P

The original recipe called for prosciutto and cheese to be rolled in with the spinach, but that way ups the calorie count, and the cheese just kind of melts and gets lost in the sauce anyway. if you have prosciutto laying around, by all means use it instead of the bacon.

Sprinkle flank steak with chopped, cooked bacon and cover with the spinach leaves. Sprinkle pepper to taste over leaves and roll up tightly, along one of the long edges. When the flank steak is rolled, fasten it with cooking twine, toothpicks, or small wooden skewers. Heat the olive oil in a non-stick pan and brown the rolled flank steak. When meat is browned on all sides, remove flank steak and add re wine to pan, scraping up the browned bits. Toss in garlic and let wine reduce to half, then add cans of tomatoes, breaking up the whole tomatoes. When the sauce comes to a boil, turn down heat and return the flank steak to the pot. If the tomatoes do not mostly cover the meat, add some water. Cover the pot and let cook for about 2.5 hours, turning the meat every 1/2 hour or so, and submerging it in the sauce. When there is about 1/2 an hour left, add the seasonings. S&P to taste before serving.

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LULUBELLE65.