Elegant Italian Stuffed Flank Steak

Margaret Bracher, Robertsdale, AL
2012 wild rice recipe contest finalist

1 pkg (19 oz) Gold’n Plump® Parmesan Italian Chicken Sausage,
casing removed
1/4 cup diced red onion
1/4 tsp garlic powder
3/4 tsp dried Italian seasoning
1 pkg (10 oz) frozen Green Giant® Cut Leaf Spinach & Butter
Sauce, prepared as directed on pkg
3 cups cooked wild rice, divided
1 egg, beaten
1 1/2 lbs flank steak, butterflied, pounded thin
salt and pepper
1/2 cup Sargento® Chef Blends™ Shredded 6 Cheese Italian Cheese
2 tbsp butter, melted
1 bunch fresh Italian parsley, finely chopped

Preheat oven to 350°F. In large skillet, brown sausage and onion;
drain. Stir in garlic powder, Italian seasoning, spinach, and 1½
cups wild rice; cool slightly. Stir in egg. Open steak like a book,
sprinkle with salt and pepper; spread evenly with sausage
mixture, leaving 1” border. Sprinkle evenly with cheese. Gently roll
steak lengthwise and tie with butcher’s twine. Place in greased
9x13 pan; bake 50 minutes. Remove from oven; let rest. Remove
twine; brush all sides with butter. Coat evenly with parsley. Slice
and serve on remaining wild rice.

Recipe compliments of the Minnesota Cultivated Wild Rice Council