by David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
May brings warmer weather & Mother’s Day and this flank steak recipe will keep Mom smiling. I’ve made this several times and it’s always a hit. It pairs well with a cold pasta salad & a nice glass of your favorite beverage. It can be cooked in the oven but I prefer the BBQ or smoker. You can sear the flank steak on an open flame or in a cast iron pan.
Ingredients
• 1 flank steak
• 1 teaspoon freshly ground black pepper
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, divided
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 cups fresh spinach leaves, washed and dried
• 4 ounces Gorgonzola cheese, crumbled
• 2 tablespoons fresh parsley, chopped
Instructions
Preheat the BBQ to 375°F. In a medium bowl, combine parsley, Gorgonzola cheese, spinach leaves, garlic, onion, 2 tablespoons of the olive oil, salt and pepper; mix well. Place flank steak on a cutting board and spread the spinach mixture evenly over the top of the steak. Roll up the steak and tie with kitchen twine at 1-inch intervals to secure it. Heat remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat until hot but not smoking. Add steak roll and cook for 3 minutes per side or until lightly browned on all sides or sear on an open flame on the BBQ. Transfer skillet to preheated oven and bake for 20 minutes or until internal temperature reaches 145°F. Remove from oven and let rest for 10 minutes before slicing into 1/2-inch thick slices. Serve warm.