Stuffed Steak Spirals

• 1/4 cup chopped sun-dried tomatoes (not packed in oil)
• 1/2 cup boiling water
• 1/2 cup grated Parmesan cheese
• 1/4 cup minced fresh parsley
• 1 tablespoon prepared horseradish, drained
• 1 to 1-1/2 teaspoons coarsely ground pepper
• 1 beef flank steak (1-1/2 pounds)
• 2 teaspoons canola oil

1. Place tomatoes in a small bowl; add water. Cover and let stand for 5 minutes; drain. Stir in the cheese, parsley, horseradish and pepper; set aside.
2. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; spoon tomato mixture over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
3. Line a shallow roasting pan with heavy-duty foil; coat the foil with cooking spray. In a
4. coated with cooking spray, brown meat in oil on all sides. Place in prepared pan.
5. Bake, uncovered, at 400u0b0 for 30-40 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10-15 minutes. Remove string and cut into slices.

tomatoes, boiling water, parmesan cheese, fresh parsley, horseradish, ground pepper, canola oil

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