Stuffed Flank Steak Florentine

• 2 (1 lb.) flank steaks
• 1 slightly beaten egg
• 1 (10 oz.) pkg. frozen chopped spinach, well drained
• 1 (8 oz.) pkg. yellow American cheese
• 1/2 tsp. ground sage
• 1/4 tsp. salt
• dash of pepper
• 3/4 c. soft bread crumbs (1 slice bread)
• 2 Tbsp. oil
• 1 (8 oz.) can tomato sauce
• 1/2 c. dry red wine (optional)
• 1/2 c. chopped onion
• 1/2 tsp. garlic powder
• 2 Tbsp. all-purpose flour
• 1/4 c. cold water

1. Pound each steak with mallet to 1/3-inch thickness; set aside. Combine egg, spinach, cheese, sage, salt and pepper.
2. Stir in bread crumbs.
3. Spread mixture over steaks.
4. Starting from narrow side, roll up jelly roll fashion.
5. Tie with string.
6. In large skillet, brown steak rolls in oil on all sides.
7. Place in a a 10 x 6 x 2-inch baking dish.

flank steaks, egg, cheese, ground sage, salt, pepper, bread crumbs, oil, tomato sauce, red wine, onion, garlic powder, flour, cold water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=577345 (may not work)