Meat and veggies all rolled into one (literally)! The only semi-tricky step to this recipe is butterflying the steak. Here's what to do: Lay your steak on the cutting board and give it a stern glance so it knows who’s in charge; then hold your knife parallel to the cutting board and cut through the steak almost (but not quite) to the other side so you can open it up like a manila folder or the covers of a book. You should end up with a piece of steak that’s half as thick, but has twice the surface area.
Prep Time:20 Minutes |
Cook Time:35 Minutes |
Ready In:55 Minutes |
Ingredients:
- 1 1/2 lbs flank steak
- 6 oz spinach (chopped)
- 1 bell pepper (seeds removed and chopped)
- 1 tomato (diced)
- 2 clove(s) garlic (minced)
- cooking fat
- Sea salt and freshly ground black pepper
Instructions:
- Preheat your oven to 425 F.
- Lay the steak on a flat surface. Using a sharp knife held parallel to the cutting board, slice horizontally through the steak, stopping just short of the far side so you can open it up like a book.
- Flatten the steak to an even thickness using a rolling pin or meat hammer.
- Heat some cooking fat in a skillet placed over a medium heat, add the garlic, and cook for 1 minute.
- Add all the spinach, season to taste, and cook for 2 minutes or until the spinach is wilted.
- Season the steak to taste.
- In bowl combine the tomato, bell pepper, and spinach mixture.
- Press the filling all over the top of the steak.
- Roll up the steak to enclose the filling. If any falls out the ends, tuck it back in.
- Tie the steak into its rolled shape with some cotton twine.
- Roast the steak for 30 to 35 minutes; then finish it up by broiling for 5 minutes.
- Let the meat rest for a few minutes.
- Remove the twine, slice, and serve.
Recipe from paleoleap.com
Have a great recipe you would like to share? Click here to submit your own.
