Ingredients

The following ingredients have 4 Servings
  • 2 pound flank steak
  • 2 tablespoons Cajun seasonings
  • Salt and pepper to taste
  • 2 yellow bell peppers (cored and sliced (I used some sweet golden treasure peppers from my garden))
  • 6 serrano peppers (sliced)
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • 8 ounces baby spinach
  • 2 cups shredded Monterrey jack cheese (or use your favorite melty cheese)
  • 2 tablespoons olive oil

Instruction

  • BUTTERFLY THE FLANK STEAK. Use a sharp knife to trim any excess fat from the steak, then slice the flank steak along the thin edge almost entirely through, a bit at a time, until the steak opens up like a book.
  • Preheat oven to 375 degrees F.
  • Season the steak with Cajun seasonings, salt and pepper.
  • With the steak opened up, layer on the peppers, garlic and onion, then the baby spinach, then the cheese.
  • Roll the steak up so that all of the ingredients are stuffed inside of it. Tie it up with cooking twine.
  • Heat the oil in a large cast iron pan or pot to medium-high heat. Sear the stuffed flank steak on each side, 4-5 minutes, until you get a nice char.
  • Transfer the pan to the oven and bake for 25-30 minutes, or until it is done to your preference. See the recipe notes for cooking times and temperatures.
  • Remove the steak from the oven and cover it with aluminum foil. Let it rest for 5 minutes, then slice and serve.