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INGREDIENTS

  1. 1/2pound flank steak
  2. 1/4cup olive tapenade
  3. 2cups spinach, thick stems removed
  4. kosher salt and black pepper
  5. 2tablespoons olive oil
  6. 1tablespoon red wine vinegar
  7. 1teaspoon Dijon mustard
  8. 6cups mixed greens

DIRECTIONS

  1. Heat grill to medium-high. Cut the steak in half horizontally (don’t cut all the way through) and open like a book.
  2. Spread the tapenade over the steak; top with the spinach. Roll up; tie with twine at 2-inch intervals. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Grill the steak, covered, turning occasionally, 15 to 18 minutes for medium-rare. Let rest for at least 5 minutes before slicing.
  4. Meanwhile, in a large bowl, whisk together the oil, vinegar, mustard, and ¼ teaspoon each salt and pepper. Add the greens and toss. Serve with the steak.
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