Steak Wraps... Yummy!

Here is the menu for tonight... a flank stake, tomato and basil feta cheese, portabella mushroom, bacon and spinach steak wrap with bread and spinach salad.  This menu is so versatile and fun to make!  You can substitute the bacon with prochutto, the spinach with basil or parsley, the feta with moscapone or parmesan, blue cheese... the mushrooms with roasted red bell peppers... the sky is the limit!   

This is the most important part... beating the steak so that it is super flat... tenderize it from both sides and salt and pepper it because this will help get the juices going!

I chose crumbled feta cheese, spread it out and crushed it with a butter knife, but there are so many options!

We used bacon and portabella mushrooms in nice layers.  You only need a thin layer of each so that the rolls aren't too thick.

And the final layer, spinach! 

Roll the steak up and tie cooking twine around it to create as large of rolls as you would  like.  put salt and pepper on each side.  Cut between the strings.  The ends get a little tricky, just make sure that you tie those strings much tighter because your roll will probably be smaller on the end, which is perfect for kids.  If you run out of string or don't have any, you can use skewers (see below on top right of cookie sheet).  

After they are rolled and cut, place the rolls on a tin-foil covered baking sheet and spread olive oil on each side with salt and pepper.  

Cook in the oven at 375 for 10 minutes on each side, then, broil for 5 minutes.  We served these with some warmed bread and spinach salad.  

A couple things to remember... 1) sanitation: because you are beating the steak, sometimes a little blood or some steak juice splatters a bit... just make sure you clean up really well  2)  the cook time may need to be adjusted depending on how thick your steak is  3) your grocery store may have a meat tenderizer that does the hard work for you, so ask!