Flank Steak Roulade

• Gluten free

• Meat

  • 1 lbs Flank steak

• Produce

  • 2 cloves Garlic
  • 8 oz Spinach, frozen

• Condiments

  • 1/2 cup Kalamata olives

• Baking & Spices

  • 1/2 tsp Black pepper
  • 3/4 tsp Kosher salt
  • 4 oz Red peppers, roasted

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3/4 cup Gorgonzola cheese

Found on tiphero.com

Description

Directions

• Directions Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Place the steak on a cutting board, cover in plastic wrap and pound thin with a meat mallet. Make sure the steak is of an even thickness all over. Season both sides with salt and pepper to taste. Set aside. In a medium bowl, combine the spinach, olives, roasted red peppers, Gorgonzola, minced garlic, ½ teaspoon black pepper and ¾ teaspoon kosher salt. Mix until well-combined. Evenly layer the spinach mixture on top of the steak. Leave a 1-inch border all around the meat. Gently tuck and roll the meat away from you, rolling with the grain of the meat. Tuck any excess filling back into the roll. Secure the steak with butcher twine at 1-inch intervals.TipHero In a large, oven-safe sauté pan, heat the olive oil over medium-high heat. Add the steak and sear on all sides.TipHero Place the pan with the seared steak in the preheated oven, and cook for 20 to 30 minutes, or until desired doneness. Remove the from the pan and let rest for 10 minutes. Slice and serve.