Spinach Stuffed Flank Steak | Skillet Sweet Potatoes

Prep time: 20 minutes Cook time: 10 minutes

per serving: 277 calories; 32 grams protein; 14 grams total fat; 3 grams fiber; 7 gramd saturated fat; 6 grams carbohydrates; 54 mgs cholesterol; 389 mgs sodium; 7 WW points plus

Simple Gourmet Lower Calorie

Spinach Stuffed Flank Steak


2 10-ounce packages frozen chopped spinach thawed and squeezed dry

1/4 cup Italian parsley chopped

1/4 cup Asiago cheese grated

2 tablespoons capers rinsed and drained

2 tablespoons balsamic vinegar

1 garlic clove(s) minced

1/4 teaspoon crushed red pepper flakes

coarse salt and freshly ground pepper, to taste

1 pound flank steak

1 teaspoon olive oil

kitchen twine

10 roasted red peppers slices coarsely chopped


Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with foil; set aside.
In a medium bowl, combine spinach, parsley, cheese, roasted peppers, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Butterfly your steak (see below.)
Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.

Skillet Sweet Potatoes


1 tablespoon vegetable oil

4 medium sweet potatoes peeled, quartered and cut into 1-inch pieces

1 cup chicken broth

1/4 cup brown sugar

coarse salt and freshly ground pepper, to taste

2 tablespoons butter


In a large skillet, heat oil over medium-high. Add sweet potatoes; cook, stirring once, until beginning to brown, 2 minutes.
Add broth and packed brown sugar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until sweet potatoes are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
Remove skillet from heat; add butter, and swirl skillet until melted. Drizzle over potatoes. Season with salt and pepper.