Stuffed Flank Steak
Fresh spinach, cherry tomatoes, yellow bell peppers, and blue cheese crumbles, rolled into a seasoned flank steak, then roasted to perfection
- 1 (1 1/2 to 2 lb.) flank steak
- 1/2 bag (5 oz.) fresh spinach chopped
- 1/2 c. blue cheese crumbles
- 1 yellow bell pepper diced
- 1 (8 oz.) cont. cherry tomatoes halved or quartered
- 2 T. seasoned dry bread crumbs
- 1 egg yolk
- 3/4 tsp garlic salt divided
- 3/4 tsp. black pepper divided
- 1 T. olive oil
- Preheat oven to 425 degrees.
- 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.
- In medium-size bowl, combine chopped spinach, blue cheese, bell pepper, tomatoes, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
- 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.
- 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.
- Roast at 425 degrees 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.