Stuffed steak rolls and Asian rollups: Two delicious ways to use flank steak your family will love.

By JULIE BRINKLEY

If beef is what’s for dinner at your house, these two recipes are calling your name.

Enjoy!

STUFFED STEAK ROLLS

WHAT’S IN IT

10 sprays non-stick pan spray

3 Tbsp. chopped garlic

1 cup leeks, chopped

2 cups mushrooms, thinly sliced

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 lbs. flank steak

¼ tsp. kosher salt

1/2 tsp. freshly ground black pepper

1 (4-ounce) package baby spinach

7-oz provolone cheese, sliced

HOW TO MAKE IT

Preheat oven to 350 degrees. Heat five sprays of non-stick pan spray in a pan over medium-high heat.

Combine the garlic, leeks, mushrooms, salt and pepper in pan and cook until almost all of the moisture has evaporated and the leeks are caramelizing, 15–20 minutes. Remove from heat and set aside.

Lay the flank steak on a cutting board. Spoon the mushroom and leek mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone.

Press down lightly to compress the spinach. Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally.

Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.

Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10–15 minutes, until medium rare.

Remove the toothpicks and serve.

ASIAN STEAK ROLL UPS

WHAT’S IN IT

Non-stick pan spray

2 cloves garlic

9 ½-oz asparagus

1 red bell pepper

1 ½ cup zucchini matchsticks

1/4 tsp. salt

1/2 tsp. pepper

1 ¾-lbs. thin sliced sirloin or flank steak

2 Tbsp. cilantro

1 tsp. sesame seeds

Marinade

½ cup low sodium soy sauce

1 packet Splenda or Stevia

1 clove garlic

2 tsp ginger

1 tsp sesame oil

1 tsp sriracha

HOW TO MAKE IT

In large bowl, whisk soy sauce, Splenda or Stevia, garlic, ginger, sesame oil and sriracha; set aside.

Heat large skillet over medium high heat; add garlic, asparagus, bell pepper and zucchini.

Cook, stirring occasionally, just until crisp-tender, about 3-4 minutes; season with salt and pepper to taste. Set aside.

Cut beef into 8 serving-size pieces, pounded to 1/4-inch thickness, if needed.

Working one at a time, top each beef slice with vegetables, roll up and secure with a toothpick. Reserving 2 tbsp., brush soy sauce mixture onto the rollups and let sit for 10-15 minutes.

Preheat a gas or charcoal grill or place a grill pan over medium high heat.

Add rollups to the grill, seam-side down, and cook until browned, about 2-3 minutes per side.

Serve immediately with remaining 2 tbsp. soy sauce mixture, garnished with cilantro and sesame seeds, if desired.