Stuffed Flank Steak

Also used for pinwheel steak, flank steak is juicy and flavorful.

• 2 lb flank steak, butterflied
• 3 t garlic, minced
• salt and pepper to taste
• 1 c parmesan cheese
• 1 c fresh  spinach
• 2 T breadcrumbs
• 1 egg yolk
• 1 ½ c mozzarella cheese, shredded
• ½ c sun-dried tomatoes roughly chopped 
• 2 T olive oil

Preheat oven to 425 F.

Place the steak on a sheet of wax paper.   With a meat tenderizer, pound the steak to  1/4 to 1/2 inch thick.

Whisk the egg yolk in a large bowl.   Add the bread crumbs, mozzarella and sun-dried tomatoes and mix until incorporated.  Set aside.

Spread garlic on steak.   Sprinkle with salt and pepper and parmesan cheese.  Place spinach on next.  Then spread the cheese mixture evenly.   Leave a one inch border along the edges of the steak.   Roll the steak from the longest end.   Roll the steak tightly and tuck in any pieces.

Tie with cooking twine in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.

Place on a baking sheet and brush the steak with olive oil.  Sprinkle some garlic powder and salt on top of the olive oil.

Bake in the oven for thirty five minutes, then set oven to broil and cook for another ten minutes.  Turn after five minutes.

Remove from oven and let rest for fifteen minutes, uncovered.   Slice and serve.

There are so many different fillings you could use.  Broccoli rabe and provolone, prosciutto and asparagus, etc.

We also grill the flank steak instead of baking - yum!