Teriyaki Beef Spirals - fresh spinach leaves

Method

• Remove stems from spinach leaves.
• Layer leaves on top of each other; slice crosswise into thin strips.
• In a medium bowl, combine spinach, water chestnuts, the 1/4 cup green onions, and 2 tablespoons of the teriyaki sauce.
• Trim fat from steak.
• Score steak on both sides by making shallow cuts at 1" intervals in a diamond pattern.
• Place meat between two pieces of plastic wrap.
• Using the flat side of a meat mallet, pound lightly into a 10 x 8 inch rectangle.
• Remove plastic wrap.
• Sprinkle steak with salt and pepper.
• Spread spinach mixture over steak.
• Starting from a short side, roll steak up.
• Secure with wooden toothpicks at 1" intervals, starting 1/2" from one end.
• Slice between toothpicks into eight 1" thick slices.
• Thread two slices onto each of four long wooden* or metal skewers.
• Brush slices with some of the remaining teriyaki sauce.
• For a charcoal grill, grill slices on the rack of an uncovered grill directly over medium coals for 12-14 minutes for medium doneness, turning once and brushing with remaining teriyaki sauce halfway through grilling.
• (For a gas grill, preheat grill and reduce heat to medium.
• Place slices on grill rack over heat, cover and grill as above.
• ).
• Serve over rice, if desired.
• *Note: If using wooden skewers, soak the skewers in water for 30 minutes prior to using.