SERVES 4–6
Flank steak is cut from the abdominal muscle of the cow. It can be cooked in a variety of ways—grilled, broiled and pan-seared. It is best cooked and served rare to medium.
1 flank steak, butterflied
Steak seasoning or salt and pepper
2 cups fresh baby spinach
4–6 slices provolone cheese (enough to cover) or 1–2 cups grated
1 red bell pepper, thinly sliced
1 pound mushrooms, sliced, sauteed and cooled
½ cup fresh oregano leaves (or thyme, basil, rosemary)
1–2 tablespoons olive oil
Preheat oven to 375 F. To butterfly steak, use a filet/boning knife to make a lengthwise cut horizontally through the steak to within a half-inch of the opposite side. Open like a book, cover with plastic wrap and pound with a meat mallet (or bottom of a cast-iron skillet) until even in thickness. Remove plastic wrap. Season inside of steak. Cover to within 1 inch all around with spinach, cheese, bell peppers, mushrooms and oregano. Roll up with grain running lengthwise. Tie entire roll with kitchen twine about 1 inch apart. Season outside of steak.
In a large cast-iron or ovenproof skillet over medium-high heat, add oil. When hot, sear the stuffed steak on all sides until charred, about 4 minutes per side. Transfer, in skillet, to oven to finish cooking. Bake 25–30 minutes for medium-rare (130 F on an instant-read thermometer). Let rest 5–10 minutes before cutting. Remove twine before serving.
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