Spinach And Gorgonzola Stuffed Flank Steak

1. 1

   Preheat oven to 375u00b0.

2. 2

   Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about 1/2 inch from the opposite side. If the steak is already thin, just pound it with a mallet to 1/4 inch thick.

3. 3

   In a large skillet over medium heat add 1 tablespoon olive oil and saute` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.

4. 4

   When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.

5. 5

   Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.

6. 6

   Tie the rolled steak with twine at 2-3 inch interval.

7. 7

   Season the outside with salt and pepper.

8. 8

   Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.

9. 9

   Place in the oven and roast for 20 to 25 minutes.

10. 10

    Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.

11. 11

    To serve, remove the twine from the roast and cut into 1/2 inch to 1 inch thick slices.

* Per serving · 4 servings · Values may vary.