Spinach Stuffed Rolled Steak

Looking for an elegant dish to entertain with that will not break the budget? I have the perfect recipe for you. When meat is rolled and ingredients are peaking out from the spirals it always looks like who ever prepared the dish went to a lot of trouble, and it always looks elegant and tastes amazing and one would think it is an expensive dish to prepare but it is quite the opposit at least with this recipe. Because you are using one large cut of meat and rolling it up with other ingredients it makes it much more affordable then preparing a meal where every person gets their own peice of meat this is a very economical way to serve beef.

Spinach Stuffed Rolled Steak

1 large round steak (the meat should be relatively flat if not give it a little pounding ot flatten it).
1 10 oz box frozen spinach
4 tablespoons of olive oil
3 cloves of garlic chopped finely
1 small can diced tomatoes
1 cup freshly grated parmesan
1 tablespoon Italian seasoning
salt and pepper to taste (freshly ground if possible and I prefer sea salt)

1 tablespoon of season salt
1 teaspoon of cumin
string or toothpicks.

Drain your frozen spinach getting as much water out of it as possible.

Then mix the spinach, garlic, tomatoes, Italian seasoning, salt, pepper, and parmesan cheese in to a bowl. And mix the ingredients together.

Lay your round steak out on a cutting board and on one side of the round steak pour the olive oil on it and distribute it around the meat using your fingers. combine the season salt and cumin and rub them on the side of the steak.

Turn the steat over and spread the mixture on to the round steak. Leave about one inch plain on all edges. Roll the steak up like a jelly roll as tightly as possible. The wrap string around the meat to hold the meat together, if you don't have string seal the edge using a few toothpicks. String is prefered as you won't lose as many juices, if you use toothpicks make sure you pull them all out before serving.

Bake in a 350 degree oven for about 1/2 hour or until meat is all browned but not drying out.

Slice the meat roll in to individual serving sizes about 2 inches in height, or small or larger depending how many people you need to serve.

Note: This recipe is my own creation and similarities to anyone else's recipe is purely coincidental.