This was a fairly quick dish to make during the work week and turned out looking like I spent a lot of time on it.
Prep time: 10 minutes
Cook time: 30 minutes
Ingredients
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Skirt steak (or Flank Steak) 1 lbs to 1.5 lbs
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1 package frozen chopped spinach, thawed and squeezed
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1/2 cup crumbled blue cheese
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1 jar (7 ounces) roasted red peppers, drained and diced
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2 tablespoons seasoned Italian bread crumbs
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1 egg yolk
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3/4 tsp garlic powder
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3/4 teaspoon ground black pepper
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1 tablespoon olive oilSalt to taste
Directions:
1. Heat oven to 425 degrees F.
2. Lay steak on cutting board. If steak is on the thicker side, slice steak in half to opposite long side, without cutting all the way through. Open the steak like a book. Flatten slightly to an even thickness.
3. Squeeze liquid from spinach. In medium-size bowl, combine spinach, blue cheese, red peppers, bread crumbs, egg yolk, 1/4 teaspoon of garlic powder, 1/4 teaspoon pepper and 1/4 teaspoon salt.
4. Season one side of the steak with an additional 1/4 teaspoon garlic, 1/4 teaspoon pepper and a sprinkler of salt (careful with the salt since the cheese contains a lot). Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends.
5. Rub or spray the outside of the roll with oil, then sprinkle with the remaining 1/4 teaspoon garlic powder and pepper. Add a little salt on top.
6. Roast at 425 degrees F for 20 minutes, then increase heat to broil and broil for 10 minutes. Let meat rest for about 10 minutes.
