• Cooking Time: 10–20
  • Servings: 3–6
  • Preparation Time: 270 (inc. marinating)



  • 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.

Author Credit: Chris LaFrance

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