Teriyaki Beef Spirals

Score the steak with a sharp knife and pound it with a meat mallet to make it more tender and easier to roll into a spiral.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 1  cup  loosely packed fresh spinach leaves
• 1⁄2 cup water chestnut, finely chopped
• 1⁄4 cup green onion, chopped
• 1⁄4 cup  low-sodium teriyaki sauce, divided
• 1  lb beef flank steak
•  salt & fresh ground pepper

Directions

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