Spinach and Parmesan Stuffed Flank Steak

Looking for a recipe that makes a spectacular presentation on your dinner table, but doesn’t take hours to prepare? This will have your family and friends “ouhhhhing” and “ahhhhhing” to the very last bite. It is a classic steakhouse combination of steak and creamed spinach.

ingredients

3 cups baby spinach
1/3 cup chopped onion
1 clove of garlic
1 1/2 cups grated cheese, a combination of Parmesan, mozzarella, and asiago
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 1/2 - 2 pound) flank steak
A-1 Steak Sauce or barbecue sauce

directions

1
Preheat oven to 425 degrees.
2
In a food processor, pulse the spinach, onions, and garlic. Add the cheeses, oregano, salt and pepper and pulse until just combined.
3
Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick. Spread the spinach and cheese mixture to within about 1 inch of the edges. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.
4
Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 - 10 minutes. Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes. Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. Remove from pan and place on a cutting board. Tent with foil and let rest for about 5 - 10 minutes.
5
Slice in rounds with a sharp knife and serve.