Ingredients
- 1 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
Instructions
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.
