Rolled Stuffed Flank Steak

After a mishap with Sunday's dinner, I was so happy to have a wonderful creation waiting for me Monday night.  This rolled stuffed flank steak looks much more complicated than it actually is.

Plus, as a bonus you can pound out some of the days stressful events to thin out the steak.  I told Mr. J he needed a harder day because the steak wasn't that thin. :)

This was cooked just the way we like it and was the most delicious dinner. There was tons of flavor and really hit the spot.  If it weren't for the dishes we could have been dining out. I only had one package of spinach and we added an onion.  Enjoy!

Rolled Stuffed Flank Steak

by Emily Morris

Prep Time: 35 minutes

Cook Time: 20 minutes

6024060

Ingredients (serves 4)

• 2 packages (10 ounces each) frozen leaf spinach, thawed
• 1/4 cup fresh parsley, chopped
• 1/4 cup grated Asiago cheese
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1/4 teaspoon red-pepper flakes
• coarse salt and ground pepper
• 1 small flank steak (1 pound)
• 1 teaspoon olive oil

Instructions

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

In a medium bowl, combine spinach, parsley, cheese, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.

Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.

Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.

Powered by Recipage