Recipe: Stuffed Flank Steak

Total Time: 37 minutes

Yield: 6 serving(s)

Ingredients

• 3 teaspoon olive oil
• 1 (9-ounce) bag fresh spinach leaves
• 1/4 cup finely diced red bell pepper
• 2 cloves garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup grated or shredded parmesan cheese
• 1 pound flank steak
• baking twine, soaked in water

Directions

1. Place the 1 teaspoon olive oil, spinach, red bell pepper, garlic, salt, and pepper in a sauté pan over medium heat and sauté just until spinach cooks down. Drain extremely well of excess liquid. Stir in Parmesan cheese.
2. Set oven rack in its highest position and preheat broiler to high. Line a heavy sheet pan with aluminum foil.
3. Lay flank steak on a cutting board with the grain of the steak running horizontally. Carefully
4. Lay out 4 lengths of baking twin on the cutting board and then place the butterflied steak over top of them. Spread the spinach mixture over the top the entire surface of the steak.
5. Roll steak into a long, tight pinwheel and tie baking twine to hold that shape. Rub the outside with olive oil and season generously with salt and pepper.
6. Place on lined sheet pan and broil 10-15 minutes, flipping halfway through, until a thermometer registers 145 degrees F for medium-rare (160 for medium-well). Cover and let rest 8 minutes before slicing.

Nutrition Information Per Serving

From the kitchen of: Get Healthy U