So for dinner I decided to try something new, something that looked fancy but wasn’t a lot of work. My husband is always whining about not having steak for dinner (me and my son aren’t really big meat eaters) and I thought what a good way to shut him up. This turned out really very delicious and was pretty simple to make. Plus it looked gorgeous! Oh and I just wanted to throw this out there if you don’t have a meat mallet be creative.. I used the end of a socket wrench because we no longer have a regular hammer in the house. Pound the meat between two sheets of cling wrap, or even plastic baggies if that’s what you have on hand.
Spinach and Provolone Stuffed Flank Steak
Prep Time: 1 hour 15 mins. Cook Time: 45 mins.
1 1/2 Pounds flank steak, pounded to 1/2 inch thickness
- 1 Cup or so fresh baby spinach
- 4 Thick slices of provolone
- 1/8 Teaspoon garlic powder
- Salt and peper to taste
Lay the steak out flat, add the salt, peper, and garlic powder evenly over the steak. Top with provolone keeping it more toward the center then the edges. Add the baby spinach evenly over the top. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish. ( I used Reynolds non stick foil and it work magnificently)
Place the steak roll into the refrigerator and let rest for an hour.
Preheat the oven to 350 degrees
Bake uncovered for 45 minutes in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
See I told you easy as pie… well pie isn’t really easy but you get the idea. Please note that I cooked our spinach and provolone stuffed flank steak the way we enjoy it (with a little pink) but if that’s not the way you like it then just cook it for a little longer.