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Grilled Steak Florentine Pinwheels

Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
1 onion, finely diced
1 clove garlic, minced
1 1/2 pound Laura's Lean Beef Flank Steak, trimmed and cut into 6 pieces
4 teaspoons grainy mustard
1/2 pound baby spinach leaves, washed and dried
2 slices whole wheat day old bread, torn into small pieces
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
3 tablespoons fresh basil, chopped (or 2 teaspoons dried)
4 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg

Directions
1. In non-stick skillet sprayed lightly with cooking spray, cook onion and garlic until softened, about 5 minutes. Set aside to cool.
2. Place flank steak between 2 pieces plastic wrap and pound each piece until thin (to about 1/4 inch -- you may have to butterfly it to get it really flat). Spread each piece with 1 teaspoon mustard then a layer of spinach leaves.
3. Mix bread, oregano, basil, Parmesan, salt and pepper together. Add cooked onion and garlic and 1 egg. Spread the stuffing mixture over piece of flank steak, leaving a small border at the edges. Roll each piece of flank steak up starting with short end. Once rolled, skewer each piece with a toothpick.
4. Heat grill to high; lightly oil grill rack. Place pinwheels on grill, and cook, turning often, until a thermometer inserted into center of roll reads 140 degrees F, about 10 minutes. If you like, you can also pound, fill, and roll entire flank steak; allow extra cooking time. To cook inside (if grill is not available), sear rolls in cast-iron skillet, then finish cooking in 425 degree oven, about 7 to 10 minutes.

Nutritional information Per Serving
CALORIES 203; FAT 7.5g (sat 3.3g); PROTEIN 28.0g; CARB 6.5g; FIBER 1.3g; CHOL 102mg; SODIUM 599mg.