Ingredients:

  • 1.5 lb flank steak, trimmed of excess silver skin
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 4 oz soft goat cheese, crumbled
  • 2 cups fresh baby spinach, sautéed and squeezed dry
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Butterfly the steak by slicing horizontally through the middle, stopping about 1 inch from the edge, to open it like a book.
  2. Place the steak between two sheets of parchment paper and use a meat mallet to pound it to a uniform 1/2 inch thickness.
  3. Rub both sides of the steak with olive oil, salt, pepper, and garlic powder. Let it sit at room temperature for 15 minutes.
  4. Sauté the minced garlic and baby spinach until wilted, then squeeze the spinach in a paper towel to remove all excess moisture.
  5. In a mixing bowl, combine the squeezed spinach, crumbled goat cheese, lemon juice, chopped parsley, and red pepper flakes.
  6. Spread the goat cheese mixture evenly over the butterflied steak, leaving a small margin at the edges.
  7. Roll the steak tightly around the filling and secure it firmly using kitchen twine.
  8. Sear the rolled steak in a high-heat cast iron skillet until a mahogany crust forms on all sides.
  9. Transfer the steak to an oven-safe rack and roast in the oven until the internal temperature reaches the desired doneness.
  10. Allow the steak to rest for several minutes before removing the twine and slicing into medallions.