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1
Preheat oven to 375u00b0.
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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.
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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.
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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.
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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.
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6
Tie the rolled steak with twine at 2-3 inch interval.
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7
Season the outside with salt and pepper.
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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.
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9
Place in the oven and roast for 20 to 25 minutes.
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10
Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
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11
To serve, remove the twine from the roast and cut into 1/2 inch to 1 inch thick slices.
