Experiment 13 - The Selection

This week's dip into the box brought up a clipping from one of my favorite newspaper columns of yore - The Butcher, written my Merle Ellis.  I used to love reading this column every week, although I never did anything but read and perhaps clip it out for future reference.  I guess this is the future, then.  This one is from Wednesday, June 25, 1986 and is entitled "Stuffing Steak Adds To Flavor".  The problem is that there are three recipes in this one clipping.  I'd flip a coin, but I don't have any that are three sided.  The easier thing to do would be to check the ingredients a little closer.   "Carpetbag steak" include oysters.  OK, that's out.  "Maytag Stuffed Steak" calls for blue cheese.  Not my cup of tea.  OK then, I guess that wasn't really a problem at all.  Number three it is ....

Stuffed Steak Florentine
1 lean beef sirloin or top round steak cut 1 1/2 to 2 inches thick (about 2 pounds)
4 cups chopped spinach leaves
4 green onions, tops included, chopped
1 tablespoon olive oil
2 tablespoons sour cream
1/4 teaspoon dill weed
1 egg, beaten
1/2 cup Parmesan cheese, grated
Salt and pepper to taste

This will also require toothpicks and string, and should serve six to eight.