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STUFFED FLANK STEAK FLORENTINE 
2 lbs. flank steak
3 egg whites, slightly beaten, or 1/2 c. egg substitute
2 (10 oz.) pkgs. frozen chopped spinach, cooked & drained
1 c. low-fat cheese
1 tsp. sage
Dash of pepper
1 1/2 c. bread crumbs
3 tbsp. flour
1 tbsp. oil
2 (8 oz.) cans unsalted tomato sauce
1 c. dry wine
1 c. onion, chopped
2 cloves garlic, minced

Preheat oven to 350 degrees. Pound steak with meat mallet to 1/4 inch thickness; set aside. Combine egg whites or egg substitute, spinach, cheese, sage and pepper; stir in bread crumbs. Spread mixture over steak. Starting from narrow side, roll up jelly-roll fashion; tie with string. Coat lightly with flour. In large skillet, heat oil and carefully brown steak rolls on all sides. Place in 9 x 13 inch baking dish. Combine tomato sauce, wine, onion and garlic. Pour over meat. Cover with foil and bake for 1 1/2 hours or until meat is tender. To serve meat, remove string and slice. Spoon sauce over steak rolls. Makes 8 to 10 servings.

This recipe comes from the New American Diet Cookbook.

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