TasteTailor

Table

Grid

Image	Name	Qty	Metric	Price
	flank steak	680.389	grams	None
	olive oil	3.0	Tbsps	None
	shallot	1.0		None
	spinach	226.796	grams	None
	bread crumbs	81.0	milliliters	None
	gorgonzola	113.398	grams	None
	salt and pepper	4.0	servings	None

flank steak

Qty: 680.389

Metric: grams

Price: None

olive oil

Qty: 3.0

Metric: Tbsps

Price: None

shallot

Qty: 1.0

Metric:

Price: None

spinach

Qty: 226.796

Metric: grams

Price: None

bread crumbs

Qty: 81.0

Metric: milliliters

Price: None

gorgonzola

Qty: 113.398

Metric: grams

Price: None

salt and pepper

Qty: 4.0

Metric: servings

Price: None

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Instructions

Step 1: Preheat oven to 37

Equipment:

• oven

Step 2: Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about inch from the opposite side. If the steak is already thin, just pound it with a mallet to inch thick.

Ingredients:

• steak

Equipment:

• knife

Step 3: In a large skillet over medium heat add 1 tablespoon olive oil and saut` the shallots until soft, 2 minutes.

Ingredients:

• olive oil
• shallot

Equipment:

• frying pan

Step 4: Add the spinach and cook until just wilted, about 2 to 3 minutes.

Ingredients:

• spinach

Step 5: Transfer to a colander.

Equipment:

• colander

Step 6: When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.

Ingredients:

• salt and pepper
• breadcrumbs
• spinach
• cheese

Equipment:

• bowl

Step 7: Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.

Ingredients:

• spinach
• steak
• wrap

Equipment:

• plastic wrap

Step 8: Tie the rolled steak with twine at 2-3 inch interval.

Ingredients:

• steak

Equipment:

• kitchen twine

Step 9: Season the outside with salt and pepper.

Ingredients:

• salt and pepper

Step 10: Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.

Ingredients:

• olive oil

Equipment:

• frying pan

Step 11: Place in the oven and roast for 20 to 25 minutes.

Equipment:

• oven

Step 12: Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.

Equipment:

• aluminum foil
• cutting board

Step 13: To serve, remove the twine from the roast and cut into inch to 1 inch thick slices.

Equipment:

• kitchen twine