Milanesa-cut beef is very thinly sliced round steak, 1/8-1/4" thick, normally breaded and used in Mexican or Italian cuisine. I found a 10-pack of these beauties at the grocery store and immediately thought about using it as a substitute for flank steak. Spinach, artichoke hearts, cream cheese, garlic and onions - what could be a better surprise to find on the inside of a stuffed Milanesa?
Place spinach in 2-quart covered casserole with 1/4 cup water. Microwave for 1 minute on high.
If using frozen spinach, thaw and squeeze out excess moisture.
Mix cream cheese, garlic, onion, and artichoke hearts in medium bowl.
Remove spinach from casserole and squeeze out excess water. Add to cream cheese mixture and stir well. Set aside.
Place Milanese slices on cookie sheet, overlapping as shown in sketch. Arrange to cover up any holes or gaps in the slices.
Spread cream cheese mixture over Milanese, leaving about 1/2" around edges.
Roll Milanese up, starting on end with the bottom-most piece (top of sketch) to keep from separating.
Use kitchen twine to tie about every 2".
Place on 3" rack in NuWave oven.
If baking sweet potatoes with the stuffed Milanese, pierce the potatoes a few times with fork and place on rack with Milanese.
Set temperature to 350 F and time to 25 minutes.
Remove from NuWave oven and let set for about 5 minutes, then remove kitchen twine.
Slice about 1-1/2" thick. Serve with sweet potatoes and green beans with cranberries.
If using conventional oven, roast in baking dish on rack at 350 °F for 25 minutes.