Skirt Steak Roulades With Tomato Relish

Ingredients

• 1 (12-14 ounce)  trimmed skirt steaks
• 1/4 teaspoon salt
• additional salt
• 1/8 teaspoon fresh ground pepper
• additional fresh ground pepper
• 1/2 cup cooked spinach, squeezed dry, chopped
• 1/3 cup ricotta cheese
• 1/4 cup finely grated carrot
• 1 tablespoon vegetable oil
• 1/4 cup beef broth (or as needed)
• 1/3 cup finely chopped seeded fresh tomato
• 1/4 cup minced fresh parsley
• 1/4 cup minced scallion
• 1 teaspoon white wine vinegar

Directions

1. 1

   Cut steak crosswise at 4-1/2-inch intervals. Cut pieces thicker than 1/3-inch horizontally in half. Using flat side of meat mallet or bottom of small heavy saucepan, pound each piece 1/4-inch thick between pieces of plastic wrap. Season with 1/8 t. each salt and pepper.

2. 2

   Combine spinach, ricotta, carrot, and salt and pepper to taste in small bowl. Spread spinach mixture over steaks, leaving 1/4-inch border all around edge. Roll up each piece and tie securely with kitchen string.

3. 3

   Heat oil in heavy medium skillet over medium heat. Add beef rolls and brown on all sides, 4-5 minutes. Remove fat from pan, then pour in broth. Simmer covered 4-5 minutes for medium-rare to rare meat at center of rolls. Add water or more broth if liquid evaporates before meat is done. Transfer rolls to serving plates.

4. 4

   Boil liquid in skillet until reduced ot 2 T. Add tomatoes, parsley, scallions, and vinegar; boil until thickened, about 1 minute. Spoon tomato relish ove rmeat.