flank steak florentine

How To Make flank steak florentine

• 1

  Pound stead to 1/4 inch thickness, using a meat mallet or a rolling pin. Set aside.
• 2

  Cook the spinach according to the package directions. Drain well. Combine spinach, egg, and the next 5 ingredients in a medium bowl; stir well. Spread half of the spinach mixture over each flank steak to within 1 inch of the sides. Roll up the steaks , starting with the short sides. Tie with heavy kitchen string at 2-inch intervals.
• 3

  Brown the steaks in hot oil in a large skillet over medium heat. Place the steaks in an ungreased 11 x 7 x 1 1/2 inch baking dish.
• 4

  Combine the tomato sauce, wine, onion, and garlic; pour over the steaks. Cover and bake at 350° for 1 1/2 hours. Remove the steaks to a serving platter, reserving the tomato sauce mix. Set aside and keep warm.
• 5

  Add enough water to the tomato mixture to measure 1 3/4 cups. Place tomato sauce mixture in a small saucepan. Combine 1/4 cup water and flour, stirring until smooth. Stir the flour mixture into the tomato sauce mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
• 6

  To serve, slice the steak diagonally across the grain into 1 inch slices. Serve with the tomato gravy.
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