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Saturday, February 27 2016

1      flank steak (1 1/2 to 2 pounds)
1    package  frozen chopped spinach, thawed
1/2   cup   crumbled blue cheese
1    jar  (7 ounces) roasted red peppers, drained and chopped
2    tablespoons   seasoned dry bread crumbs
1      egg yolk
3/4   teaspoon   garlic salt
3/4   teaspoon   ground black pepper
1    tablespoon   olive oil
Heat oven to 425 degrees F.
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.
Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
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 ends.
Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper.
Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

Per Serving: cal. (kcal) 305, Fat, total (g) 15, chol. (mg) 92, sat. fat (g) 6, carb. (g) 7, fiber (g) 2, pro. (g) 36, sodium (mg) 588, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:36 am   |  Permalink   |  0 Comments  |  Email

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