North African Spiced Steak Rolls
2 pounds beef top round (London Broil)
1 box (10 ounces) frozen chopped spinach
1 egg, beaten
1 container (8 ounces) Opaa Zesty Greek Yogurt Dip
2 teaspoons sweet paprika
1½ teaspoons kosher salt
1 teaspoon crushed coriander seed
½ teaspoon cinnamon
½ teaspoon cumin
¼ teaspoon cayenne
Olive oil for drizzling
Lemon for garnish
Cut ¼-inch thick slices of raw beef top round, roughly 6 inches long, being sure to slice against the grain. Depending on the size and shape of your cut, you may have to slice long strips in half to achieve desired length. In between 2 pieces of plastic wrap, pound meat into thin slices using the flat end of a meat tenderizer. The goal is to achieve as uniform pieces of meat as possible.
Defrost and strain the spinach, removing as much water as you can. Lightly stir together spinach, egg and yogurt dip in a bowl, blending thoroughly.
In a small bowl, combine the paprika, salt, coriander, cinnamon, cumin and cayenne. Lay out each strip of beef on a cutting board, sprinkling each side with spice rub. Next, spoon 1 tablespoon of spinach mixture onto flattened beef, creating a thin row down the middle of the entire length of slice. Roll tightly, but loosely enough so that the stuffing stays inside the beef roll. Secure with a toothpick. Drizzle lightly with olive oil. Grill directly over medium heat, turning every 5 minutes. Cook time will be about 20 minutes. (Smaller rolls may require shorter cook time). Rolls can be prepared a day ahead of grilling day — perfect for tailgating. Squeeze fresh lemon over the tops and serve warm with Greek tzatziki sauce.
Serves six.
Emily Geddes, Geneva