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1. Heat oven to 425 degrees
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2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
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3. Squeeze liquid from spinach; discard liquid. In medium-sized bowl, combine spinach, cheese, peppers, breadcrumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
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4. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1 inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into the ends.
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5. Tie steak with cotton twine at 2 inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each of garlic salt and pepper.
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Roast at 425 degrees for 35 minutes, then increase heat to broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.
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Per Serving: 305 calories, 15 g fat (6 g sat.); 36 g protein; 7 g carbohydrate; 2 g fiber; 588 mg sodiuim; 92 mg cholesterol.
