Stuffed Flank Steak

By charlotteh371

Ingredients

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

Preparation

Step 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.