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1
Defrost the spinach in the microwave, then wrap in a clean kitchen towel and twist to wring dry.
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2
Heat a large skillet over medium-high heat.
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3
Add 2 tablespoons of the EVOO (twice around the pan), then the garlic, onion, and chopped bell pepper, and cook for 1 minute.
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4
Add the spinach and stir to incorporate it.
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5
Add the prosciutto and incorporate it.
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6
Add the cheese and black pepper and stir.
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7
Remove the stuffing from the heat and cool to handle.
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8
To create a cavity for the stuffing, use a long, sharp knife, such as a boning knife, and cut into each end of the meat.
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9
Turn the knife to create a 2-inch hole through the center of meat, meeting the incisions at the middle of the roast.
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10
Twist the handle of a wooden spoon into the hole to loosen and widen the cavity, making the hole even for its entire length.
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11
Season the roast with the coarse salt.
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12
Put the stuffing into a plastic food storage bag and cut a 1-inch hole in one bottom corner.
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13
Gather the bag, like a pastry bag, forcing the stuffing to that side.
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14
Stand the roast on its end and fill half the roast with stuffing.
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15
Turn on opposite end and finish filling the cavity by piping in the stuffing.
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16
You might need to push it along with your fingers to make sure it goes all the way through.
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17
Preheat a large nonstick skillet over medium-high heat.
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18
Cut the roast into eight 1-inch-thick slices.
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19
Add the remaining 2 tablespoons of EVOO to the pan (2 turns of the pan).
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20
Add the meat and cook for 2 minutes, flip, cook 2 minutes more, then reduce heat to medium low and cook for 4 minutes more.
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21
Prepare the mushrooms while the meat cooks.
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22
Heat a second large skillet over medium-high heat.
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23
Add the EVOO and butter.
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24
When the butter melts into the EVOO, add the mushrooms.
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25
Brown the mushrooms for 5 minutes, then season with salt, pepper, and thyme.
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26
Add the tomatoes and cook for 2 to 3 minutes more, until the tomatoes start to burst, then add the red wine and deglaze the pan.
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27
Finish with the parsley and turn off the heat.
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28
Transfer 2 pieces of stuffed steak onto each of 4 dinner plates and garnish with the thinly sliced red bell pepper.
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29
Serve with a few spoonfuls of mushrooms alongside the steak.
