Recipe by KathyP53
This version combine asiago, Parmesan, and Romano with spinach and balsamic vinegar to make a savory and delicious stuffing.
Top Review by susie cooks
This recipe didn't turn out well for me. I think there is too much spinach for 1 lb of meat. It was hard to roll and ended up really big so it took way longer to cook. Surprising for a MS recipe. I am going to try it again using fresh spinach and less of it. Made for the Bargain Basement tag game.
- 2 (10 ounce) packages frozen leaf spinach, thawed
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup grated asiago cheese
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1⁄4 teaspoon red pepper flakes
- coarse salt & freshly ground black pepper
- 1 (1 lb) flank steak
- 1 teaspoon olive oil
Directions See How It's Made
- Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
- Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.
- Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.