This is such a fun, yummy way to prepare steak. And look how pretty!
* If you're avoiding soy, try substituting coconut aminos in place of the Bragg's liquid aminos, Worcestershire sauce or tamari.
YIELD 4 servings
1 1/2 pounds flank steak
4 strips of bacon
2 cups fresh spinach
1/8 cup sun dried tomatoes (not stored in oil), soaked and chopped
1/4 onion, chopped
Salt and pepper
1/2 cup Bragg's Liquid Aminos or tamari
1/4 cup gluten-free Worcestershire sauce
4 tablespoons minced garlic
1 tablespoon lemon juice
1 teaspoon dried basil
1. Mix marinade ingredients and, in a large resealable bag, marinate steak for at least 30 minutes (the longer the better)
2. Preheat oven to 350F
3. Soak sun dried tomatoes in enough boiling water to cover them, for about ten minutes to rehydrate, then chop them up
4. Chop bacon and onion, and sauté until bacon is crisp and onions are tender
5. Now the steak. It's likely a long cut of meat, so to make it more manageable, cut in half, across the grain
6. Now you'll be preparing each piece the same way. Place them in front of you with the grain running perpendicular to you (not side-to-side). You want the steak to be thin and rollable, so with a sharp knife, carefully butterfly the meat, halving the thickness. This means you want to start at the end closest to you and cut away from yourself (knife parallel with the table), through the center of the meat, until you reach about an inch from the other side. Then stop cutting to leave that end intact. The result should be a piece of meat that opens up like a book. A weird, meaty book.
7. Open your steaks up and evenly salt and pepper them to taste, then arrange a layer of spinach, sun dried tomatoes, onions and bacon on each piece
8. Beginning at one end, tightly roll each up and secure with several toothpicks or cooking string
9. Before they go in the oven, cut each roll in half, and bake them standing up on their ends (spiral facing up)
10. Bake 30-60 minutes, depending on desired doneness, then allow to rest for a few minutes, removing toothpicks/string and cutting each roll in half to serve