There are few, if any, beef entrees that can beat out a stuffed and rolled flank steak for elegance of presentation at the dinner table. So this would be an excellent dish to serve for a special dinner party, to mark a special anniversary, or when your spouse invites their boss over for dinner.

After slicing open the steak, determine the thickness of your slices, based on the steak length and the number of servings you need. Cut lengths of twine, about 10 inches longer than your steak width, to equal those servings. Lay strings out, equally spaced, on a work surface. After rolling the steak, set it on the strings and tie them, adjusting the spacing. Voila!

 

INGREDIENTS

1 flank steak (1½ to 2 pounds)
1 package frozen chopped spinach, thawed
½ cup crumbled blue cheese
1 jar (7 ounces) roasted red peppers, drained and chopped
2 tablespoons seasoned dry bread crumbs
1 egg yolk
¾ teaspoon garlic salt
¾ teaspoon ground black pepper
1 tablespoon olive oil

 

DIRECTIONS

Heat oven to 425 degrees F.

Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, ¼ teaspoon each of the garlic salt and the pepper.

Season steak with an additional ¼ teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.

Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining ¼ teaspoon each garlic salt and pepper

Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.

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Quick Tip:  The easiest way to get all of the liquid out of your thawed, formerly frozen, spinach is to actually wring it in your hands with a twisting motion, like you would get water out of a cloth. Trying to press the liquid out using a sieve or colander will not work as well. If you don’t get all of the liquid out, so that the spinach is dry, your filling will become mushy, ruining the presentation of this elegant dish.

Recipe courtesy of Family Circle, photo courtesy of measuringcupsoptional.com