Spinach-Stuffed Flank Steak
From Everyday Food
Has Kim tried this? No
2 pkg (10 oz each) frozen leaf spinach, thawed
1/4 c fresh parsley, chopped
1/4 c grated Asiago cheese
2 tbsp capers, rinsed and drained
2 tbsp balsamic vinegar
1 garlic clove, minced
1/4 tsp red pepper flakes
coarse salt and ground pepper
1 small flank steak (1 lb)
1 tsp olive oil
1. Heat broiler with rack set to 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.
2. in a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red pepper flakes. Season with salt and pepper; toss to combine. Butterfly flank steak.
3. Cut several 12-inch pieces of kitchen twine. Space evenly underneath steak. Spread spinach mixture down center of meat. 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.
4. 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.