Per serving: Cal. 201 Pro. 8g Carb. 8g Fiber 1g Sug. 7g
Chol. 35mg Sod. 230mg Total fat: 15g Sat. 7g Trans. 0g(^3) ⁄ 4 cup balsamic vinegar
2 Tbs. olive oil
2 Tbs. chopped fresh basil
1 clove garlic,minced
(^1) ⁄ 2 tsp. salt
(^1) ⁄ 4 tsp. cracked pepper
24 drained fresh cherry-size
(ciliegine) mozzarella balls
24 grape tomatoes
24 long toothpicks or cocktail
skewers
Fresh basil sprigs
1 In small pot over medium heat,
bring balsamic vinegar to a boil. Cook
until thickened and reduced to syrupy
consistency, 5–7 min. Transfer to
bowl and let cool.
2 In separate large bowl, combine
olive oil, basil, garlic, salt and pepper;
stir in mozzarella balls and tomatoes
until coated.
3 Thread tomatoes and mozzarella
balls onto toothpicks. Arrange on
platter. Drizzle w it h some of t he
reduced balsamic vinegar. Garnish
with fresh basil sprigs.
Balsamic Caprese
Salad Skewers
ACTIVE TIME:20 min.TOTAL TIME:30 min.SERVES: 6
Spinach and Pesto Stuffed Flank Steak
Per serving: Cal. 391 Pro. 41g Carb. 2g Fiber 1g Sug. 1g
Chol. 124mg Sod. 548mg Total fat: 23g Sat. 9g Trans. 0g
ACTIVE TIME: 20 min. TOTAL TIME: 55 min. SERVES: 6
2 lb. flank steak
(^1) ⁄ 2 tsp. salt
(^1) ⁄ 4 tsp. pepper
(^1) ⁄ 4 cup pesto sauce
4 oz. fontina cheese,
thinly sliced
(^1) ⁄ 4 cup grated Parmesan cheese
4 cups baby spinach(3 oz.)
1 Tbs. olive oil
(^1) ⁄ 2 tsp. dried Italian seasoning
1 Heat oven to 450°F. Line rimmed
baking sheet with foil. Place steak
between 2 sheets of plastic wrap; using
meat mallet or heavy foil–wrapped
can, pound to^1 ⁄ 2 " thickness. Sprinkle
steak with salt and pepper.
2 Place steak on surface with one
long side facing you; spread pesto over
top, leaving^1 ⁄ 2 " border. Arrange fon-
tina cheese leng t hw ise dow n center of
steak over pesto, leaving 1" border on
58 First for women 8/26/19
We love the contrast of tangy-
sweet balsamic syrup with garlicky
tomatoes and creamy mozzarella
Filled with fresh spinach, fragrant pesto and two kinds of melty cheese, this
main is sure to impress. No one will guess how easy it is to make!
each shor t end. Sprink le w it h
Parmesan. Arrange spinach over
steak to cover. Starting with one long
side, roll up steak jelly-roll style, tuck-
ing spinach in as you roll. Tie steak
roll every 2" with kitchen twine.
3 Place on ba k ing sheet, sea m side
down. Brush oil all over steak roll;
sprinkle with seasoning. Roast until
135°F for medium-rare, 25 min., or
longer for desired doneness. Heat
broiler. Broil until browned, 3–5 min.
Let stand 5 min. before slicing.
2 easy variations
Pizza: Use pizza sauce and mozzarella
in place of pesto and fontina cheese.
Tex M ex: Sub in salsa and Monterey-
Jack for pesto and fontina cheese.
Fabulous f lank steak