The other day, a friend from the gym asked me to make her lunch. Luckily, I had just done my shopping for the week at the newly opened Fairway a few blocks south (thank the paleo gods because it is amazing), and happened to leave out a bag of frozen spinach to thaw while I worked out. So impromptu post-wod lunch became a stuffed flank steak!
Stuffed Flank Steak
1lb grass-fed flank steak
1 bag frozen chopped spinach
1/2 cup roasted red pepper-chopped
4 cloves garlic-minced
1/4 cup raw mozzarella (optional)
Butterfly cut the flank steak and lay out flat. Grass-fed cuts tend to be more fibrous, so you may want to even pound the meat to tenderize [Disclaimer: I was super lazy and did not butterfly my cut, but I recommend doing so]. Strain out all excess water from the thawed chopped spinach and mix with the rest of the vegetables. Lay out a thin layer of the stuffing on the butterflied steak and sprinkle the cheese on top (if you're using it), be sure to leave about an inch on all sides.
Begin on one end and roll up the steak. Use cooking twine and secure the roll, place on a baking dish and bake for 40-50 minutes at 400F. Slice up and serve! Get creative with your mix-ins for the stuffings, use sun-dried tomato, onion, olives, etc.
Happy nomming!
1 comments:
That's a great idea! I will certainly play around with this idea and try something similar. Thank you :)
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