Ingredients:

  • 1.5 lb flank steak
  • 1 tbsp olive oil
  • 1 tsp coarse sea salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 8 oz baby spinach, roughly chopped
  • 8 oz mushrooms, finely diced
  • 0.5 lb lean ground turkey
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/2 cup low-sodium beef broth
  • 1 sprig fresh rosemary

Instructions:

  1. Butterfly the flank steak by slicing horizontally through the middle, stopping about 1/2 inch from the edge to open it like a book.
  2. Place the steak between two sheets of parchment paper and gently pound with a meat mallet until it is an even thickness of about 3/4 inch.
  3. Rub both sides of the steak with 1 tablespoon of olive oil, salt, pepper, and garlic powder.
  4. In a skillet over medium heat, cook the lean ground turkey until browned, then remove and set aside.
  5. In the same pan, add 1 tablespoon of olive oil, diced onion, and mushrooms; cook until moisture has evaporated and they are golden brown.
  6. Stir in the minced garlic and chopped spinach, cooking just until the spinach wilts.
  7. Stir the browned turkey, Parmesan cheese, and dried oregano into the vegetable mixture.
  8. Spread the filling evenly over the steak, roll it tightly, and secure with kitchen twine or toothpicks.
  9. Place the roll in a cast iron skillet or baking dish, pour in the beef broth, and add the rosemary sprig.
  10. Roast in the oven for 40 minutes or until the internal temperature reaches the desired doneness.
  11. Allow the meat to rest for 15 minutes before slicing against the grain.