Spinach-Stuffed Flank Florentine

2 lbs. beef flank steak

¾ cup Italian-seasoned bread crumbs

1 egg, lightly beaten

½ cup chopped onion

1-2 cloves garlic, minced

10 oz. pkg. chopped spinach

½ cup sharp cheddar cheese, shredded

½ cup dry red wine

8 oz. can plain tomato sauce

Pound steak to ¼ inch thickness; set aside. Combine spinach, bread crumbs, cheee and egg. Spread mixture over steak. Starting from the narrow side, roll up filled steaks and tie with string. Arrange steak rolls in a non-stick baking dish. Combine tomato sauce, wine, onion and garlic; pour over meat. Cover with foil; bake in a 350°F oven 1½ hours, or until meat is tender. Uncover during last 20 minutes to reduce sauce.

Serves 8