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Spinach-Stuffed Steak Roulades
- 1/2 pound flank steak
- 1/4 cup olive tapenade
- 2 cups spinach, thick stems removed
- 2 tablespoons kosher salt and black pepper
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 6 cups Dijon mustard
Directions:View on Real Simple
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