Stuffed Flank Steak
1½ lbs flank steak
1 bottle Italian or balsamic dressing
2 packages frozen spinach, thawed
¼ cup fresh parsley, chopped
¼ cup Asiago cheese, grated
2 Jalapeño peppers, fresh diced
1 clove garlic, minced
Coarse ground pepper and sea salt
1 tsp olive oil
1 kitchen twine
Butterfly flank steak and marinate in Italian dressing for 4 hours.
Thaw spinach and squeeze out as much
water as possible. In bowl, combine spinach, parsley, Asiago cheese, jalapeños, garlic, salt and pepper.
Remove flank steak from marinade, lay flat and fill with spinach mixture.
Roll steak over mixture pressing firmly and truss or tie with kitchen twine. Rub with oil, salt and pepper.
Broil until brown, 10 minutes for medium rare, longer if desired. Let rest for 10 minutes and slice into ¾-inch rounds.
Can also be cooked on outdoor grill, must also allow to rest before slicing.