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STUFFED FLANK STEAK

Active Time : 30 minutes
Total Time : 1 hour
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons pure vegetable oil
  • 1 cup finely chopped mushrooms
  • 1/2 cup diced yellow onion
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon Italian seasoning
  • 2 cups chopped fresh spinach leaves
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crispy Panko style plain bread crumbs
  • 1/4 cup chopped sun-dried tomatoes packed in oil drained
  • 1 pound premium angus flank steak pounded 1/4-inch thick
  • - kitchen string
DIRECTIONS

In large skillet, heat 1 tablespoon oil over medium-high heat. Add mushrooms, onions, garlic and Italian seasoning; salt and pepper to taste. Sauté until softened (about 3-5 minutes).

Add spinach; continue sautéing until wilted and all liquid has evaporated (about 3-5 minutes). Remove from heat; stir in cheese, bread crumbs and tomatoes. Set aside.

Season steak with salt and pepper to taste. Spread spinach mixture over steak to ½-inch from edges. Starting with edge going with the grain, roll-up steak (parallel to the grain). Tie up with kitchen string every 2-inches.

In large oven-proof skillet, heat remaining 1 tablespoon oil over medium-high heat. Place steak in pan and sear on all sides (about 3-4 minutes). Transfer skillet to a preheated 425°F oven. Roast 20-25 minutes or until desired doneness is reached (135°F for medium rare; 150°F for medium).

Transfer steak to carving board; tent loosely with aluminum foil. Allow to sit 10-15 minutes (internal temperature will continue to rise to 145°F for medium rare and 160°F for medium while resting).

Remove string; carve into 1-inch thick slices.