Teriyaki Beef Spirals
1 cup loosely packed spinach leaves
1/3 cup finely chopped water chestnuts
2 medium green onions — chopped, 1/4 cup
1/4 cup reduced-sodium teriyaki sauce
3/4 pound bed flank steak — to 1 pound
Remove stems from spinach leaves. Layer leaves on top of each other; slice crosswise into thin strips. Combine spinach, water chestnuts, green onions, and 2 tablespoons teriyaki sauce in a medium bowl; mix well.
Score steak by making shallow cuts at 1 -inch intervals diagonally across the steak in a diamond pattern. Repeat on second side. Place meat between 2 sheets of plastic wrap. With the flat side of a meat mallet, pound the steak into a 10×8-inch rectangle, working from the center to the edges. Remove the plastic wrap. Sprinkle steak lightly with salt and pepper.
Spread spinach mixture over steak. Roll up from a short side. Secure with wooden toothpicks at 1 -inch intervals, starting 1/2 inch from one end. Cut between toothpicks into eight 1 -inch slices. Thread 2 slices onto each of 4 long skewers. Brush slices with teriyaki sauce.
Grill steak slices on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes for medium doneness, turning once and brushing with teriyaki sauce halfway through grilling time. Remove toothpicks and skewers. Makes 4 servings.