1/4 cup dried tomatoes (not oil packed)
1 1-pound beef flank steak or top round steak, trimmed of separable fat
1/8 teaspoon salt
1/8 teaspoon pepper
1 (10 oz) package frozen spinach, thawed and well drained
2 Tablespoons grated parmesan cheese
2 Tablespoons snipped fresh basil

In a small bowl soak dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces. Meanwhile, score meat by making shallow diagonal cuts at 1 inch intervals in diamond pattern on both sides. Place meat between two pieces of plastic wrap. Working from center to edges, pound with flat side of meat mallet into 12 x 8 inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper. Spread the spinach over the steak. Sprinkle with the softened tomatoes, parmesan cheese, and basil. Roll the steak up from the short side. Secure with wooden toothpicks at 1 inch intervals, starting 1/2 inch from 1 end. Cut between toothpicks into eight 1-inch thick slices. Place slices, cut side down, on unheated rack of broiler pan. Broil 3-4 inches from the heat to desired doneness, turning once. (Allow 10-12 minutes for medium-rare or 12-16 minutes for medium.) Before serving remove the toothpicks.