Make And Freeze: Beef Roulade

Prep To Freeze: 15 minutes
Prep/Total Time To Cook: 60 minutes
Yield: 6 servings

1 1/2 pounds flank steak, pounded 1/2 inch thin
3 Tbsp garlic cream cheese
1/2 cup panko (Japanese bread crumbs)
1/2-1 cup frozen spinach, thawed and squeezed dry
1/2 cup sundried tomatoes
1/4 teaspoon black pepper
1/2 teaspoon garlic powder

Spread the flank steak out flat. Spread the cream cheese over the meat, then sprinkle the spinach, sundried tomatoes, panko, garlic powder and pepper over the cream cheese. Starting with a long side, roll the meat up and secure with cooking string.

Place into an aluminum baking pan and cover. Label and freeze. Use within 2 months.

To Cook: Thaw in refrigerator overnight. Roast at 400 for one hour. Let rest for ten minutes. Cut cooking string with kitchen shears, slice and serve.

Tips and Tricks
To minimize contamination with the raw meat, spread out plastic wrap underneath your meat. Position the cooking string on top of the plastic wrap, then place the steak on top. I use my potato ricer to easily squeeze the spinach dry.
Make It Healthier
Use low-fat cream cheese.
How Kids Can Help
Sprinkle spinach, panko and sundried tomatoes over meat.