1 pound top round steak, pounded to 1/2-inch thickness and seasoned on both sides with salt
1 package Alexia Cauliflower Risotto with Parmesan and Sea Salt
1 box Alexia Mashed Butternut Squash with Butter and Brown Sugar
Preheat the oven to 400°F. Heat 1 tablespoon of olive oil in a large oven-safe pan over medium heat. Add the shallot, garlic, sage. Cook it all just until fragrant, about a minute or so.
Add the white wine and the chopped spinach. Saute the spinach, stirring frequently, until it has wilted and cooked down. Transfer it all to a plate and turn off the heat.
Spread the spinach mixture in an even layer on the beef and sprinkle the cheese over the top. Roll the beef in the direction of the grain (see note 1) into a spiral and secure it with a few toothpicks at the seam.
Heat 1 tablespoon of olive oil over medium heat in the pan you used to cook the spinach and sear the beef roll on all sides. Transfer the pan to the oven and cook the beef for 20-30 minutes or until the center of the beef reaches 135-140 degrees for medium rare (see note 2).
Let the beef rest for ten minutes before slicing. While the beef rests prepare the side dishes following the package instructions.
When you look at the beef you’ll notice lines running through it, which is called the grain. When you roll-up the beef it’s important to roll it in the same direction as the grain so when you slice it you will be slicing against the grain, which will ensure tender slices.
The inside of the roll-up will be less cooked than the outside which means everyone gets a piece of meat of varying doneness. If you slice it after it roasts and the center is not cooked enough for your tastes (but the outside is), you can sear each piece in a pan with a little olive oil before you serve it. Leave the toothpicks in place and use a pancake flipper to turn it and the pieces should hold together fine.
Nutrition estimate includes information for the beef roll-up only.