• 3 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F. In a large skillet cook onion and garlic in the 1 tablespoon hot olive oil over medium heat about 4 minutes or until tender. Remove from heat. Stir in spinach, raisins, pine nuts, Asiago cheese, lemon peel, and salt and pepper to taste. Set aside.

Instructions Checklist
  • Butterfly the flank steak by cutting it in half horizontally to, but not through, the opposite side; opening the steak like a book. Place the steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound steak lightly into a rectangle about 1/2 inch thick. Discard plastic wrap.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Spread spinach mixture evenly over flank steak to within 1 inch of edges. Layer provolone cheese and then prosciutto over top. Fold short ends of steak just over filling. Starting from long edge, roll up steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie roll at 2-inch intervals. Place roll on rack in a shallow roasting pan. Brush roll all over with 2 tablespoons olive oil and season with additional salt and pepper. Insert an oven-going meat thermometer into the center of the roll.

Instructions Checklist
  • Roast, uncovered, about 45 minutes or until internal temperature registers 135°F for medium-rare. Cover with foil; let stand for 15 minutes before slicing. Temperature of the meat after standing should be 145°F. (For medium, roast for 55 minutes or until internal temperature registers 150°F. Cover with foil; let stand for 15 minutes. Temperature of meat after standing should be 160°F.) Slice meat into 3/4-inch-thick slices.

Tote It:

If you have to transport the roll very far, transport it whole, then cut it into slices after arriving at the potluck.

Nutrition Facts

186 calories; 12 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 27 mg cholesterol; 225 mg sodium. 303 mg potassium; 4 g carbohydrates; 1 g fiber; 2 g sugar; 16 g protein; 0 g trans fatty acid; 2089 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 111 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1