Stuffed Flank Steak

1 flank steak, or minute steak, about 1-½ pounds
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 ounces sun-dried tomatoes, chopped
2 tablespoons seasoned breadcrumbs
2 cloves garlic, minced
2 tablespoons olive oil
1 egg, lightly beaten
¾ teaspoon salt
½ teaspoon black pepper

Heat oven to 425°. Place a rack in a shallow baking pan. Coat with cooking spray.

Lay steak on work surface. Staring at a long side, slice steak in half without cutting through all the way. Open like a book and flatten to an even thickness (you may want your butcher to do this for you)

In a bowl, combine spinach, garlic, breadcrumbs, sun-dried tomatoes, 1 tablespoon of the oil and the beaten egg.

Season steak with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Press spinach mixture onto steak, leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak with cotton twine at 2-inch intervals.

Rub steak with remaining tablespoon oil and season with remaining ¼ teaspoon each salt and pepper.

Heat a large nonstick skillet over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to prepared rack.

Roast at 425° for 35 minutes or until internal temperature registers 135° on an instant-read thermometer. Remove meat from oven; let rest, covered, 10 minutes before slicing.

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