Spinach, Garlic & Roasted Red Pepper Stuffed Flank Steak

By Rander9576

Ingredients

• yields 6 servings
• 1 1/2 to 2 lb. flank steak
• 2 small or 1 large roasted red pepper (See Note)
• 15-30 leaves fresh baby spinach
• 3 cloves garlic, thick sliced
• Salt & Pepper to taste
• 2 TBS. olive oil
• 3 c. of tomato sauce

Details

Servings 6

Preparation

Step 1

Preheat oven to 400º F.

Pour the tomato sauce into a roasting pan, and set in oven while it comes up to temp.

If your flank steak is thick, you'll need to butterfly it to thin it out for easier rolling and even cooking. Mine was pretty thin, so I skipped that step. Next lay your steak on a piece of plastic wrap and then lay another piece of plastic wrap over it. Proceed to pound the steak using firm (but not heavy) strokes, pound from one end of the steak to the other with the smooth side of the meat mallet. This will help break down the fibers in the steak to assure a tender bite.

Rub the meat with a little olive oil and then season with salt & pepper. Then lay the spinach leaves over the pesto, you can either go with a single layer or double (triple if you wish). Layer strips of roasted red pepper over the spinach and then sprinkle the slices of garlic on top.

Next, starting from a short side, roll the meat over the filling all the way to the end. Don't be surprised if some of the filling falls out, just tuck it back in and continue rolling. To hold the stuffed steak together, it must be tied. Cut five or six pieces of kitchen twine (about 14" each) and tie the steak using double knots, cutting excess twine off. Rub the rolled meat with a little more olive oil and season all sides with salt & pepper.

Heat an oven safe skillet over medium heat until it's good and hot. Sear steak on all sides in olive oil, ending with seam side down. Carefully remove the pan of tomato sauce from the oven and place seared roast in, spooning sauce to cover. Braise steak for 20-30 minutes, or until it reaches an internal temperature of 140º for medium rare. Let set for at least 5 mintues before slicing. Spoon sauce over slices.