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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Score the steak with a sharp knife and pound it with a meat mallet to make it more tender and easier to roll into a spiral. Ingredients:
1 cup loosely packed fresh spinach leaves |
1/2 cup water chestnut, finely chopped |
1/4 cup green onion, chopped |
1/4 cup low-sodium teriyaki sauce, divided |
1 lb beef flank steak |
salt & fresh ground pepper |
Directions:
1. Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. In a medium bowl, combine spinach, water chestnuts, the 1/4 cup green onions, and 2 tablespoons of the teriyaki sauce.
2. Trim fat from steak. Score steak on both sides by making shallow cuts at 1 intervals in a diamond pattern. Place meat between two pieces of plastic wrap. Using the flat side of a meat mallet, pound lightly into a 10 x 8 inch rectangle. Remove plastic wrap. Sprinkle steak with salt and pepper.
3. Spread spinach mixture over steak. Starting from a short side, roll steak up. Secure with wooden toothpicks at 1 intervals, starting 1/2 from one end. Slice between toothpicks into eight 1 thick slices. Thread two slices onto each of four long wooden* or metal skewers. Brush slices with some of the remaining teriyaki sauce.
4. For a charcoal grill, grill slices on the rack of an uncovered grill directly over medium coals for 12-14 minutes for medium doneness, turning once and brushing with remaining teriyaki sauce halfway through grilling. (For a gas grill, preheat grill and reduce heat to medium. Place slices on grill rack over heat, cover and grill as above.).
5. Serve over rice, if desired.
6. *Note: If using wooden skewers, soak the skewers in water for 30 minutes prior to using.
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