Ingredients
The following ingredients have 6 Servings
- 1.5 lb Flank Steak (trimmed & butterflied)
- ¼ tsp Sea Salt
- ⅛ tsp Black Pepper
- 1 ½ tbsp Butter
- 3 cloves Garlic (Minced)
- 2 cups Fresh Baby Spinach (torn)
- 5 ounces Full Fat Cream Cheese
- ¼ cup Parmesan Cheese
- 1 tsp Dried Parsley or fresh
- ½ tsp Onion Powder
- 1 ½ tbsp Avocado Oil or olive oil
Instruction
- Preheat oven to 375℉ (190℃). Butterfly Steak (an easy instructional video on how to butterfly a flank steak) by slicing horizontally across and then pound or tenderize steak until flat but not too thin. Set aside.
- Heat butter in a skillet over medium-high heat. Add the garlic and saute for a couple of minutes. Remove from heat, and stir in cream cheese, Parmesan cheese, parsley, and onion powder. Stir until creamy and combined.
- Season flat steak with salt and pepper.
- Spread the cream cheese mixture on the steak, then layer the spinach.
- Roll up steak and tie with kitchen twine about 1 ½ inches apart.
- Using a sharp knife, slice roll halfway between kitchen twine ties to make pinwheel-shaped rolls.
- Heat a large heavy-duty skillet to medium-high heat (if using the same skillet, then wipe out excess cream cheese from the pan with a paper towel before heating), and add the avocado oil to the pan.
- Add the steak rolls and sear for 2-3 minutes per side until browned.
- Transfer steak rolls to a baking dish, or place the oven-safe skillet in the oven and bake for 12 to15 minutes depending on the thickness of the steak rolls, or until meat reaches about 140℉ to 160℉ (60℃ to 70℃) on a meat thermometer.
- Remove from oven and cover loosely with aluminum foil and let rest for 5 minutes before serving. Remove twine, serve & enjoy.