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.

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