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1
Defrost spinach in microwave.
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2
Wrap in clean kitchen towel and wring chopped spinach dry.
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3
Place a large skillet on the stove over medium high heat.
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4
Add 2 tablespoons EVOO to hot skillet.
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5
Add garlic to oil.
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6
Add onion and red pepper, cook 1 minute.
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7
Lower heat to medium.
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8
Add the prosciutto and the spinach.
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9
Season with salt and pepper.
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10
Add bread crumbs and cheese to spinach.
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11
Turn off heat.
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12
Let stuffing cool.
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13
To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit.
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14
Turn the meat around and cut another slit in the same spot so that your knife completes the cavity.
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15
Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
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16
Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag.
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17
Pipe the filling into the cavity.
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18
You may need to push it along with your fingers to make sure that it goes all the way through.
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19
Pre-heat nonstick skillet over high heat.
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20
Cut the roast into 6 even slices, being careful to keep the stuffing in each slice.
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21
Add 2 tablespoons of EVOO to the pan.
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22
Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side.
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23
Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3-4 more minutes).
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24
Garnish with thinly sliced red pepper.
