Teriyaki Beef Spirals

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 cup loosely packed fresh spinach leaves
• 1/2 cup water chestnut, finely chopped
• 1/4 cup green onion, chopped
• 1/4 cup low-sodium teriyaki sauce, divided
• 1 lb beef flank steak
• salt & fresh ground pepper

Recipe

• 1 remove stems from spinach leaves. layer leaves on top of each other; slice crosswise into thin strips. in a medium bowl, combine spinach, water chestnuts, the 1/4 cup green onions, and 2 tablespoons of the teriyaki sauce.
• 2 trim fat from steak. score steak on both sides by making shallow cuts at 1" intervals in a diamond pattern. place meat between two pieces of plastic wrap. using the flat side of a meat mallet, pound lightly into a 10 x 8 inch rectangle. remove plastic wrap. sprinkle steak with salt and pepper.
• 3 spread spinach mixture over steak. starting from a short side, roll steak up. secure with wooden toothpicks at 1" intervals, starting 1/2" from one end. slice between toothpicks into eight 1" thick slices. thread two slices onto each of four long wooden* or metal skewers. brush slices with some of the remaining teriyaki sauce.
• 4 for a charcoal grill, grill slices on the rack of an uncovered grill directly over medium coals for 12-14 minutes for medium doneness, turning once and brushing with remaining teriyaki sauce halfway through grilling. (for a gas grill, preheat grill and reduce heat to medium. place slices on grill rack over heat, cover and grill as above.).
• 5 serve over rice, if desired.
• 6 *note: if using wooden skewers, soak the skewers in water for 30 minutes prior to using.