Ingredients

The following ingredients have 4 Servings
  • 1 1/2 to 2 pounds flank steak
  • 1 tablespoon extra virgin olive oil
  • 16 ounces fresh baby spinach
  • 2 tablespoons minced garlic
  • 4 ounces sliced havarti cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • kitchen string, (for tying)

Instruction

  • Using a meat tenderizer, pound the flank steak until it is rectangular in shape and even thickness on a flat surface; then season with salt and pepper.
  • Heat the oil in a large nonstick skillet over medium high heat, add the spinach and garlic and cook 2-3 minutes until the spinach has wilted.
  • Evenly spread the spread the spinach mixture on top of the steak, leaving a 1/2-inch border around all sides.
  • Next, add the cheese on top of the spinach mixture, roll up the flank steak lengthwise and tie with kitchen string; spacing the string out to cut six steak rounds.
  • Using a sharp knife, cut the rolled steak into six individual pieces. Keep refrigerated until ready to grill.
  • When ready to cook, set the temperature to high and preheat 10-15 minutes or until the grill is 475 degrees F. Place rolled flank steak on the grill and cook 8-10 minutes per side, remove from heat and allow to rest for 10 minutes before serving.