Ingredients

Start to finish: minutes
Servings: 4

10-ounce bag frozen chopped spinach, thawed
1/4 cup pine nuts
4 ounces blue cheese
2 tablespoons minced roasted garlic
1 1/2 pounds thin-sliced London broil (4 thin steaks)
2 tablespoons olive oil

Directions

Preheat oven to 400 F.

Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach. Open the towel and place the spinach in a food processor.

Add the pine nuts, blue cheese and garlic to the food processor. Pulse until the ingredients form a thick paste about 10 seconds.

Arrange the steaks on a work surface. Use your fingers or a silicone spatula to spread a quarter of the cheese and spinach mixture in an even layer over each steak.

One at a time, roll the steaks into a cylinder. Use kitchen twine to tie each end of the rolls.

In a large, deep skillet over medium-high, heat the oil. Add the steak rolls and sear on one side for about 1 1/2 minutes. Use tongs to rotate the rolls slightly, searing for another 1 1/2 minutes. Continue until all sides are seared.

Transfer the rolls to a rimmed baking sheet and place in the oven to roast for 15 to 20 minutes, or until an instant read thermometer inserted in the center of the rolls reads 140 F for medium.

Nutrition information per serving: 498 calories; 31 g fat (10 g saturated); 79 mg cholesterol; 7 g carbohydrate; 47 g protein; 3 g fiber; 556 mg sodium.