Rolled Flank Steak

By debrcovey

Ingredients

• 1/12 cups fresh bread crumbs
• 3 1/2-4 1/2 Tbs. olive oil
• Kosher salt and freshly ground pepper
• 1 lb. baby spinach
• 1 Tbs. roasted garlic
• 1 flank steak, 1 1/2-2 lb. butterflied and pounded to an even thickness
• 1 1/2 Tbs. plus 1 tsp. ras el hanout
• 4 leeks, cut into 1/4" rounds

Details

Servings 4

Preparation

Step 1

Preheat oven to 350. In bowl, combine bread crumbs, 1 1/2 Tbs. oil, salt and pepper. Transfer to baking sheet; bake 15-20 minutes. Let cool. Leave oven on. In 4 1/2 qt. Dutch oven over medium heat, warm 1 Tbs. oil. Cook spinach in batches until wilted, season with salt and pepper. Squeeze out moisture. Place in bowl; stir in roasted garlic and bread crumbs. Rinse and dry pot.

Lay steak on work surface with a long side nearest you. Sprinkle with 1 tsp. ras el hanout, then with spinach mixture, leaving 1" border. Tightly roll up steak; tie crosswise at 1 1/2" intervals. Sprinkle steak with 1 1/2 Tbs. ras el hanout and 1 Tbs. salt. In same pot over medium-high heat, warm 1 Tbs. oil. Sear steak on all sides, 8-10 minutes total. Transfer to plate. Reduce heat to medium; warm 1 Tbs. oil if needed. Cook leeks 3-5 minutes. Spread in single layer; place steak on top. Roast in oven until internal temperature of steak registers 130 degrees, about 25 minutes. Let steak rest 10 minutes; slice and serve with leeks.