Stuffed Flank Steak

 

Sometimes we come across these super simple dishes such as this one that appear oh-so fancy.  It gives an illusion that we’ve slaved in the kitchen for hours, but in reality it was completely effortless.  I love those dishes! 🙂

this recipe was adapted from southernboydishes.com

kitchen tunes: one & only by adele

 

INGREDIENTS: 

 

2 lb flank steak, butterflied

1 tsp salt

1 tsp ground black pepper

4 slices provolone

10 oz. frozen chopped spinach, thawed and drained

1/2 C julienned sun dried tomatoes

olive oil

kitchen twine

 

DIRECTIONS:

  • In a small bowl, combine the salt & pepper, set aside
  • Place the butterflied flank steak on a cutting board suitable for raw meat.
  • Season with half of the salt & pepper mixture.
  • Layer each side with two slices of provolone cheese
  • Top with the chopped spinach and sun dried tomatoes, being sure to leave at least 1 inch around the edges
  • Starting with the edge closest to you, start rolling the flank steak away from you going along with the grain
  • Once rolled up, tie the roll securely with the kitchen twine every inch or so
  • Pre-heat your outdoor grill to 400 degrees
  • Brown each side for two minutes
  • In an indirect heat, grill the entire roll for about 30 minutes
  • Allow the roll to rest for 10 minutes
  • Slice the roll into 1 inch slices
  • ENJOY!!
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