4 Servings

Ingredients:
1 1/2 pounds flank steak, butterflied
1/2 cup grated Romano cheese
1/2 cup chopped fresh parsley
1 clove garlic, crushed
1 (10-oz) package frozen chopped spinach, thawed, drained
4 tablespoons vegetable oil, divided
1 (28-oz) can Italian-style crushed tomatoes
1/2 teaspoon dried oregano

Directions:
Preheat oven to 375 degrees. Lay steak flat on a work surface. Spread Romano, parsley, garlic, and spinach over steak. Roll steak jelly roll-style; secure with kitchen twine.
Heat 2 tablespoons oil in a large ovenproof pot; add steak. Cook, turning occasionally, until browned on all sides, about 10 minutes.
Add remaining oil, tomatoes and oregano to pot; cover. Place in oven. Cook until steak is tender, about 1 hour.
Remove steak from pot; cut and remove kitchen twine. Slice steak into rolls.

Counts per entire recipe:
53.23/ 1998.78/ 123.5/ 35.9

Carbs/ Calories/ Fat/ Saturated Fat

Counts per serving:
13.31/ 499.7/ 30.88/ 8.98