Kitchen Guy

The flavor of flank steak, stuffed with spinach and bacon, grilled to perfection!

6 to 8 bacon slices

1 1/2 lbs flank steak, trimmed

3/4 tsp. lemon pepper

2 garlic cloves, crushed

1/4 tsp. salt

1 10-oz. pkg. spinach, thawed and drained

3 Tbsp. breadcrumbs

1/2 tsp. dried thyme

Cook the bacon in a skillet or microwave just until done, but not crisp and set aside.

Pound the flank steak to about 1/4-inch thickness and try to shape the meat into a rectangle. Sprinkle 2/3 of the lemon pepper over the meat and the salt over one side of the steak. Lay the bacon strips across the meat. Mix the spinach with the breadcrumbs, thyme and remaining lemon pepper, garlic and a dash of salt. Spread the mixture evenly over the bacon strips.

Roll the meat staring at the end nearest you. Secure with toothpicks at 1-1/2 inch intervals. Threat 2 pinwheels onto metal skewers.

Grill for 6 to 7 minutes on each side until the steak is cooked to desired temperature.

Take the mystery out of stuffing pasta and bake it in a delicious easy-to-make tomato sauce.

1/2 pound Italian sausage
2 Tbsp. olive oil
1 cup diced onion
2 14 oz. cans stewed tomatoes
1/2 tsp. dried oregano
1/2 tsp. dried basil
1 bay leaf
6 oz. tomato paste
2 eggs
2 pkgs frozen spinach, cooked, cooked, drained and chopped
3/4 cup grated Parmesan cheese
2 cups Mozzarella cheese, shredded
1 cup Ricotta cheese
1/4 cup seasoned breadcrumbs
1/2 tsp. nutmeg
1/2 tsp. garlic powder
8 cooked manicotti noodles
2 Tbsp. fresh parsley, minced
salt and pepper to taste

Saute sausage in a large skillet over medium heat, breaking up meat with a spoon. When cooked through, drain and reserve. Heat some olive oil in the same skillet and add onions, cooking until tender, about 8 minutes. Add stewed tomatoes, breaking up with a potato masher or a spoon, dried oregano and basil, bay leaf and tomato paste. Mix well, bring to a boil, then lower to a simmer and cook uncovered until sauce thickens, about 20 minutes.

Beat eggs lightly in a large bowl. Squeeze excess water from spinach, chop and then mix well with 2/3 of the Parmesan, the mozzarella and ricotta cheese, breadcrumbs, nutmeg, garlic powder, reserved sausage and salt and pepper.

Fill cooked manicotti with cheese/sausage/spinach mixture. Ladle a portion of the sauce into a glass baking dish. Arrange stuffed manicotti on top of sauce, then cover with the rest of the sauce and top with remaining Parmesan cheese.

Bake covered in a 375 oven, approximately 45 minutes.