Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

Ingredients

• 1 flank steak
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach leaves, washed and dried
• 4 ounces Gorgonzola cheese, crumbled
• 2 tablespoons fresh parsley, chopped

Directions

1. Heat the oven to 375°F.
2. In a medium bowl, stir together the parsley, Gorgonzola cheese, spinach leaves, garlic, onion, 2 tablespoons olive oil, salt, and pepper until the filling is nicely combined.
3. Lay the flank steak out on a cutting board, then cover the surface evenly with the spinach mixture. Roll the steak around the filling and use kitchen twine at 1-inch intervals to hold the roll snugly in place.
4. Pour the remaining 1 tablespoon olive oil into an ovenproof skillet, set it over medium-high heat, and warm it until the oil is hot but not smoking. Add the steak roll and sear it for 3 minutes on each side, turning until the outside is lightly browned all the way around. Move the skillet to the 375°F oven and bake for 20 minutes, until the inside reaches 145°F for medium rare. Take it out of the oven and let it rest for 10 minutes, then slice it into 1/2-inch thick pieces. Serve warm.