Teriyaki Beef Rollup

Ingredients:

• 1 c. fresh baby spinach, sliced into strips
• 1/2 small can sliced water chestnuts, drained and chopped
• 1/4 c. thinly sliced green onions
• 1 t. roasted garlic (optional)
• 1/2 bottle teriyaki sauce
• 1 1/4 pounds beef flank steak
• Kosher salt
• Freshly ground black pepper

Directions: (preheat oven to 350 degrees)
In medium bowl combine spinach, water chestnuts, green onions, garlic and 1/4 c. teriyaki sauce.

Trim fat from meat, score both sides of meat by making shallow diagonal cuts at inch intervals on both sides. Place meat between sheets of plastic wrap. Working from center to edges, pound meat into 12X8-inch rectangle. Remove plastic and season meat with salt and pepper.

Spread spinach mixture over meat. Starting from long edge, roll rectangle into spiral. Secure seam with toothpicks. Cut into 2-inch rolls. Brush with teriyaki sauce.

Place meat into oven-proof dish and pour over additional teriyaki sauce. Bake at 350 degrees for 15 minutes, then broil for 5 to 6 minutes until medium doneness (160 degrees), turning and brushing with teriyaki sauce after baking and again part way through broiling.

Serving idea:
Serve with rice and stir fried vegetables.