Spinach-Stuffed Steak

• 1 package (10 ounces) frozen chopped spinach, thawed and drained
• 1 jar (7 ounces) roasted red peppers, drained
• 1 egg white
• 1/2 cup seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup sunflower kernels, toasted
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1 beef flank steak (about 1-1/2 pounds)

1. In a bowl, combine the first eight ingredients; mix well. Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness. Spread spinach mixture over the steak to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; tie with kitchen string.
2. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350u0b0 for 1 hour. Uncover; bake 30-45 minutes longer or until tender. Let stand for 10-15 minutes. Cut into 1/2-in. slices.

spinach, red peppers, egg, bread crumbs, parmesan cheese, sunflower kernels, garlic, salt

Taken from www.tasteofhome.com/recipes/spinach-stuffed-steak/ (may not work)