This is a great recipe for those who love steak and spinach. With the exception of tying the meat, the recipe is very quick to throw together and to cook overall.
Although I prefer Asiago cheese for this recipe, you can certainly substitute Pecorino-Romano or Parmesan if you prefer.
You will need:
- 2 packages frozen, chopped spinach – thawed and drained (10 oz each).
- 1/4 cup fresh parsley
- 1/4 cup fresh grated Asiago cheese
- 2 Tbs capers, rinsed and drained
- 2 tbs balsamic vinegar
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes
- salt and pepper
- 1 small flank steak (1 lb)
- 1 tsp olive oil
Line baking sheet with aluminum foil. Heat broiler with rack set 4 inches from heat source. Place spinach in a kitchen towel and squeeze out excess moisture.
In a medium boil, mix spinach, capers, garlic, cheese, parsley, balsamic vinegar, and red pepper. Season with salt and pepper and mix to combine.
Cut open steak. Rub with olive oil.
Cut several pieces of kitchen twine. Spread spinach mixture down the center of the meat. Roll steak over mixture and press firmly to compact the filling. Tie twine to secure the roll. Cut roll in half crosswise, seam side down. Rub outer part with olive oil and season with salt and pepper.
Broil until browned, 8-10 minutes for medium rare. Let rest for 10 minutes. Remove string and slice steak into 1/2 inc pieces.