Flank Steak Florentine

Since we had a guest this weekend, I decided to reach into the goodie bag of classic recipes and pull this out. It’s been a while since we did this, but it still tastes just as I remembered it. Apart from the ingredients, you will also need some cooking twine to keep the meat together (about 4 2-foot lengths should do).

FLANK STEAK FLORENTINE

1 flank steak (about 2.5 to 3 lbs)
1/2 cup steak sauce
1 tbsp rosemary
1 cup fresh baby spinach
1 jar roasted red peppers
Any white semi-salty cheese (asiago, parmesan, havarti, mozzarella, etc)
1 tbsp olive oil

Preheat oven to 375 degrees F. On a flat surface, trim fat off steal and pound out to about 1/2″ thick. (This may take some doing; flank steak is notoriously tough). In a small bowl, combine steak sauce and rosemary. Position steak so that it longer horizontally than vertically. Spoon sauce mixture onto steak like pizza sauce. Top with spinach leaves, then red peppers, then cheese, leaving a 1/2″ margin at the top. Roll steak up from bottom tightly. With the help of another person, tie up each end with the twine, then add one or two more lengths near the middle (depending on the length of the steak). Cut excess twine from knots.

Heat olive oil in a large skillet over medium-high heat. Once hot, sear steak roll on all side until slightly browned. Bake steak in oven for 30-35 minutes. Once cooked, remove from oven and allow to rest on a cutting board for at least 10-15 minutes. Slice and serve.

Makes 2-4 servings. Enjoy!

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About Gerard

Fun-loving, well-read foodie.
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