½ cup chopped fresh mushrooms
½ cup chopped onion
⅓ cup finely chopped carrot
1 tablespoon olive oil
1 (10-oz.) pkg. frozen chopped spinach, thawed and well drained
½ teaspoon salt
¼ teaspoon curry powder
⅛ teaspoon white pepper
1 to 1 ½ lb. beef flank steak
Saute mushrooms, onion and carrot in hot oil until tender.
Add spinach, salt, curry powder and pepper; combine thoroughly and set aside.
Make shallow cuts diagonally across steak in a diamond pattern at 1-inch intervals.
Repeat on second side.
Pound steak into a 12x8-inch rectangle with a meat mallet.
Spread spinach mixture over steak to within ½ inch of edges.
Starting at short end, roll up steak jellyroll-style; secure with wooden picks at 1-inch intervals.
Cut between picks into eight 1-inch slices.
Place slices, cut side down.
Cook according to your Advantium model's cooking settings or until desired doneness.
Serve with Creamy Mustard Sauce.
Creamy Mustard Sauce In a small bowl, combine ½ cup sour cream, ½ cup mayonnaise, 1 tablespoon Dijon mustard and ½ teaspoon lemon juice; blend thoroughly.
To squeeze excess moisture from thawed spinach, place the spinach on a dinner plate and put a second plate on top of it. Squeeze the plates together over the sink until the spinach is nearly dry.