1 flank steak (1 1/2 lb.)
1/4 tsp. salt
Pepper
1 egg, beaten
1 (10 oz.) pkg. chopped spinach
1/2 c. dry bread crumbs
1 tbsp. butter
1 tbsp. flour
2 tbsp. Dijon mustard
1 tbsp. horseradish
1/2 c. milk
1/2 c. beef broth
1 tbsp. chives
1 tsp. lemon juice

Pound steak into 8x12 inch shape. Score in a diamond pattern. Combine egg, spinach and bread crumbs. Spread onto unscored side of steak. Roll up and skewer or tie. Cut into 1-inch slices. Grill uncovered about 8 minutes per side. Cover and grill about 5 minutes per side.

Make the sauce while grilling. In saucepan, melt butter. Stir in flour, mustard and horseradish. Add milk and broth. Cook until thick. Stir for 1 minute. Add chives and lemon juice. Serve over meat. Serves 6.