Spinach and Gorgonzola Stuffed Flank Steak
By: Giangi Townsend
Published: Monday, March 4, 2013 - 6:02am

Ingredients




1 1 ½ to 2 pounds flank steak trimmed
3 tablespoon olive oil
1 shallot finely chopped
½ pound spinach, washed, stemmed and chopped
¾ cup fresh bread crumbs
¼ pound Gorgonzola or other blue cheese, crumbled
Salt and pepper

Preparation

1 Preheat oven to 375°. 2 Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick. 3 In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander. 4 When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper. 5 Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling. 6 Tie the rolled steak with twine at 2-3 inch interval. 7 Season the outside with salt and pepper. 8 Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side. 9 Place in the oven and roast for 20 to 25 minutes. 10 Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes. 11 To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.

About

Sunday night is always a special night at our house.  As we bring to a close a week, we start piecing together the week ahead. What we need to do and  what we would like to accomplish is discussed. A comfort food kind of night.
We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola.