- 4 slices bacon, chopped
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 (5 oz) package spinach
- 1/2 (7 oz) jar sun dried tomatoes in oil, drained and chopped
- 2 Tbsp chopped fresh basil
- 1/2 tsp grated lemon rind
- 1/2 Tbsp lemon juice
- 1/2 lb flank steak, pounded to 1/4 inch thickness
Preheat oven to 400. Cook bacon in a large ovenproof skillet over medium heat. Remove from skillet; drain, reserving 2 Tbsp drippings. Add 1/2 Tbsp drippings back to skillet and heat over medium-high heat. Saute garlic and shallot 3 minutes. Gradually stir in spinach until wilted. Stir in tomatoes, basil, lemon juice, lemon rind, 1/4 tsp each salt and pepper. Add bacon and cool slightly. Spread mixture over flank steak and roll up like sushi. Use toothpicks or kitchen string to secure. Heat remaining drippings in pan over medium-high heat. Cook 4 steak 4 minutes per side or until browned. Transfer to oven. Bake 15 minutes. Let stand to cool. Slice and serve. Makes 2 servings.