INGREDIENTS
- 2 tbsp olive oil
- 1-2 lbs flank steak, butterflied
- 1 egg yolk
- 1 c. spinach, frozen pkg – thawed, rinsed, and well-drained
- 1 and 1/2 c. mozzarella cheese, grated or shredded
- 1/2 c. sun-dried tomatoes, roughly chopped
- 1/2 tsp garlic salt, divided
- 2 tbsp panko breadcrumbs
- 1 pinch black pepper, to taste
INSTRUCTIONS
Step 1: Prepare the oven. Preheat it to 425 degrees F.
Step 2: To butterfly the steak, line your knife up parallel using a cutting board and slice through the center of the steak. Stop just short of cutting all the way.
Step 3: Pound the steak to about 1/4 to 1/2 inch thickness using a meat tenderizer.
Step 4: Place the egg yolks in a large bowl and whisk using a fork. Then, add the spinach and panko bread crumbs. Mix well before stirring in the mozzarella and sun-dried tomatoes.
Step 5: Evenly spread the cheese stuffing on the butterflied steak, leaving about a 1-inch border along the edges. Then, sprinkle with 1/4 tsp garlic salt and pepper.
Step 6: Along the “grain”, roll the steak, beginning with the smallest end. Tightly roll the steak and tuck in the stray pieces.
Step 7: Snugly loop and tie the cooking twine on the steak in 2-inch intervals.
Step 8: On a baking sheet, place the stuffed and tied flank steak. Drizzle with olive oil. Rub the oil into the meat using your fingers. Lastly, sprinkle the steak with the rest of the 1/4 tsp garlic.
Step 9: Place in the preheated oven and bake for about 35 minutes. Then, broil for 5 to 10 minutes.