stuffed flank steak


1   flank steak (1 1/2 to 2 pounds)
1   package frozen chopped spinach, thawed
1/2  cup crumbled blue cheese
1   jar (7 ounces) roasted red peppers, drained and chopped
2   tablespoons seasoned dry bread crumbs
1   egg yolk
3/4  teaspoon garlic salt
3/4  teaspoon ground black pepper
1   tablespoon olive oil


1. Heat oven to 425 degrees F.
2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
3. Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.
5. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.
6. Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

Post a Comment