Ingredients

The following ingredients have 4 Servings
  • 1½ lb. flank steak
  • 6 oz. spinach (chopped)
  • 1 bell pepper (seeds removed and chopped)
  • 1 tomato (diced)
  • 2 garlic cloves (minced)
  • Cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 425 F.
  • Lay the steak on a flat surface. Using a sharp knife held parallel to the cutting board, slice horizontally through the steak, stopping just short of the far side so you can open it up like a book.
  • Flatten the steak to an even thickness using a rolling pin or meat hammer.
  • Heat some cooking fat in a skillet placed over medium heat, add the garlic, and cook for 1 minute.
  • Add all the spinach, season to taste, and cook for 2 minutes or until the spinach is wilted.
  • Season the steak to taste.
  • In a bowl, combine the tomato, bell pepper, and spinach mixture.
  • Press the filling all over the top of the steak.
  • Roll up the steak to enclose the filling. If any falls out the ends, tuck it back in.
  • Tie the steak into its rolled shape with some cotton twine.
  • Roast the steak for 30 to 35 minutes then finish it up by broiling for 5 minutes.
  • Let the meat rest for a few minutes.
  • Remove the twine, slice, and serve.