BEEF ROLLUPS
3 or 4 lbs lean beef roast
1 lb. sliced Swiss, provolone or American cheese
1 lb. fresh baby spinach leaves
1/4 cup fresh Italian parsley leaves
salt and pepper, to taste
garlic powder
onion powder
Goya Sazon (optional)
prepared mustard (optional)
olive oil
Choose a beef roast such as eye round roast, bottom of the round or top round. Sirloin may be used; in this case cook for a shorter time. If sirloin is used, these may be cooked on the grill.
Slice beef into 1/2-1/3-inch thick slices, making the slices approximately 8-10 inches in length and 6 inches wide. Place slices between two pieces of plastic wrap or wax paper and pound with the side of a heavy cleaver or pan until about 1/4-inch thick.
Place beef on work surface. Brush lightly with prepared mustard or olive oil. Sprinkle lightly with garlic and onion powder, and salt and pepper. Place a layer of 1 or 2 cheese slices over beef; top with a layer of baby spinach leaves, stacking so that they are about 1/4-inch thick. Sprinkle with chopped parsley.
Roll up tightly, jelly roll style and tie securely using butcher's string every two inches. Slice into 1 inch thick pieces, between the butcher's string (so that the rolls will remain intact).
Place cut side up on a baking dish; sprinkle lightly with Goya Sazon (and other seasonings used above).
Roast in a 375°F degree oven for about 30-45 minutes, or until beef is tender and cheese is melted.
