Steak Florentine
- SERVES
- 4
- COOK TIME
- 45 Min
Meat with greens doesn't have to be boring, as our savory and artful Steak Florentine attests. This dish is great for anyone who likes his steak hot and peppery!
What You'll Need
- 2 or 3 teaspoons Dijon-style mustard
- 4 to 6 cubed beef steaks (1-1/2 to 1-3/4 pounds total), pounded to 1/4-inch thickness
- 1 package (10-ounces) frozen chopped spinach, thawed and squeezed dry
- 1 can (2.8-ounces) French-fried onions
- 3/4 cup (3-ounces) shredded Monterey Jack cheese
- 1/2 teaspoon salt
- 2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
What to Do
- Preheat the oven to 375 degree F. Coat a 9" x 13" baking dish with nonstick cooking spray. Spread 1/2 teaspoon mustard over each cubed steak.
- In a medium bowl, combine the spinach, onions, cheese, and salt. Spread the spinach mixture evenly over the tops of the steaks. Roll up each steak from the short end, tucking in the sides while rolling.
- In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls.
- Place the steak rolls in the baking dish, and bake for 45 to 50 minutes, or until no pink remains in the steak and the filling is hot. Cut into 1/2-inch-thick slices, and serve.
Notes
Serving Suggestion: For a flavorful sauce, spoon warm spaghetti sauce over the steak rolls just before serving.