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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 2 packages (10 ounces each) frozen spinach, thawed
- 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped
- 1/4 cup grated Asiago cheese (2 ounces)
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons balsamic vinegar
- 1 garlic clove, minced
- 1/4 teaspoon crushed red-pepper flakes
- Coarse salt and freshly ground pepper
- 1 pound flank steak
- 2 teaspoons olive oil
Method
- Heat broiler, with rack set 4 inches from heat source.
- Line a rimmed baking sheet with aluminum foil.
- Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible.
- Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl.
- Season with salt and pepper; toss to combine.
- To butterfly steak, lay it on a cutting board with a short side facing you.
- Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.
- Cut several 12-inch pieces of kitchen twine; space evenly underneath steak.
- Spread spinach mixture down center of meat.
- Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll.
- Cut roll in half crosswise.
- Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.
- Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes for medium-rare; let rest, covered loosely with aluminum foil, 10 minutes.
- Remove string; slice steak 1/2 inch thick.
