Spinach-Stuffed Rolled Flank Steak

1. 1

   Heat broiler, with rack set 4 inches from heat source.

2. 2

   Line a rimmed baking sheet with aluminum foil.

3. 3

   Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible.

4. 4

   Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl.

5. 5

   Season with salt and pepper; toss to combine.

6. 6

   To butterfly steak, lay it on a cutting board with a short side facing you.

7. 7

   Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.

8. 8

   Cut several 12-inch pieces of kitchen twine; space evenly underneath steak.

9. 9

   Spread spinach mixture down center of meat.

10. 10

    Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll.

11. 11

    Cut roll in half crosswise.

12. 12

    Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.

13. 13

    Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes for medium-rare; let rest, covered loosely with aluminum foil, 10 minutes.

14. 14

    Remove string; slice steak 1/2 inch thick.

* Per serving · 4 servings · Values may vary.