Teriyaki Beef Spirals

• 1 cup loosely packed fresh spinach leaves
• 12 cup water chestnut, finely chopped
• 14 cup green onion, chopped
• 14 cup low-sodium teriyaki sauce, divided
• 1 lb beef flank steak
• salt & fresh ground pepper

1. Remove stems from spinach leaves.
2. Layer leaves on top of each other; slice crosswise into thin strips.
3. In a medium bowl, combine spinach, water chestnuts, the 1/4 cup green onions, and 2 tablespoons of the teriyaki sauce.
4. Trim fat from steak.
5. Score steak on both sides by making shallow cuts at 1" intervals in a diamond pattern.
6. Place meat between two pieces of plastic wrap.
7. Using the flat side of a meat mallet, pound lightly into a 10 x 8 inch rectangle.
8. Remove plastic wrap.
9. Sprinkle steak with salt and pepper.
10. Spread spinach mixture over steak.
11. Starting from a short side, roll steak up.
12. Secure with wooden toothpicks at 1" intervals, starting 1/2" from one end.
13. Slice between toothpicks into eight 1" thick slices.
14. Thread two slices onto each of four long wooden* or metal skewers.
15. Brush slices with some of the remaining teriyaki sauce.
16. For a charcoal grill, grill slices on the rack of an uncovered grill directly over medium coals for 12-14 minutes for medium doneness, turning once and brushing with remaining teriyaki sauce halfway through grilling.
17. (For a gas grill, preheat grill and reduce heat to medium.
18. Place slices on grill rack over heat, cover and grill as above.
19. ).
20. Serve over rice, if desired.
21. *Note: If using wooden skewers, soak the skewers in water for 30 minutes prior to using.

fresh spinach leaves, water, green onion, teriyaki sauce, beef flank, salt

Taken from www.food.com/recipe/teriyaki-beef-spirals-374348 (may not work)