Spinach and Red Pepper-Stuffed Flank Steak
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- 1 1/2 lb flank steak butterflied*
- 5 oz baby spinach
- 1 tsp bottled minced garlic
- 2 Tbsp extra virgin olive oil
- 1 red bell pepper seeded and sliced into strips
- 1 can Diced Tomatoes 14.5 oz can
- salt to taste
- pepper to taste
Preheat oven to 425.
Heat oil in skillet until hot. Add garlic. Saute' 30 sec, then add spinach. Saute’ 5 minutes or until spinach is wilted.
Open steak. Spread spinach, tomatoes, and peppers on open steak. Roll up. Secure with toothpicks or cooking twine.
Roast for 30 minutes. Turn oven to broil, and broil 5 minutes. Let steak rest 5 minutes before slicing. Remove twine, slice and serve.