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In a small bowl, soak sun-dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
Meanwhile, score meat by making shallow diagonal cuts at 1-inch intervals in a diamond pattern on both sides. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet into 12x8-inch rectangle. Remove plastic wrap. Sprinkle meat with salt and pepper.
Spread the spinach over the steak. Sprinkle with the softened tomatoes, Parmesan and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from 1 end. Cut between the toothpicks into eight 1-inch-thick slices.
Place slices, cut-sides down, on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat to desired doneness, turning once. Allow or 12 to 16 minutes for medium (160°F). Before serving, remove the toothpicks.