Ingredients:

  • 1.5 lb flank steak
  • 2 tbsp vegetable oil
  • 1 tbsp unsalted butter
  • 10 oz fresh baby spinach, chopped
  • 3 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/4 tsp ground nutmeg

Instructions:

  1. Heat olive oil in a pan over medium heat. Sauté the minced garlic and red pepper flakes for 1 minute until the garlic smells fragrant but hasn't browned.
  2. Add the chopped spinach and nutmeg, stirring constantly until the spinach wilts and all the liquid evaporates.
  3. Remove from heat and stir in the mozzarella and Parmesan until the cheese just begins to melt. Let it cool for 5 minutes.
  4. Lay the flank steak flat on a cutting board. Carefully slice horizontally into the side of the steak, stopping about 1/2 inch from the edge, to butterfly the meat.
  5. Spread the spinach-cheese mixture evenly across the meat, leaving a 1-inch border around the edges so the filling doesn't squeeze out.
  6. Roll the steak tightly from the long side and secure the roll every 2 inches using kitchen twine or toothpicks.
  7. Preheat your oven to 350°F (175°C).
  8. Heat vegetable oil in a cast iron skillet over high heat. Sear the Stuffed Flank Steak on all sides until a deep mahogany crust forms.
  9. Add butter to the pan for the last minute. Transfer the skillet to the oven and roast until the center hits 130°F.