Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak
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Category
Mains
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Cusine
American
What do you need?
How to make?
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
Preheat oven to 375°F. In a medium bowl, combine parsley, Gorgonzola cheese, spinach leaves, garlic, onion, 2 tablespoons of the olive oil, salt and pepper; mix well. Place flank steak on a cutting board and spread the spinach mixture evenly over the top of the steak. Roll up the steak and tie with kitchen twine at 1-inch intervals to secure it. Heat remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until hot but not smoking. Add steak roll and cook for 3 minutes per side or until lightly browned on all sides. Transfer skillet to preheated oven and bake for 20 minutes or until internal temperature reaches 145°F . Remove from oven and let rest for 10 minutes before slicing into 1/2-inch thick slices. Serve warm.