How to make Southern stuffed flank steak

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There are few ways to make flank steak better. It's so hearty, delicious and just plain beefy that it's pretty good all on its own. But what if you didn't grill it up as you would a regular steak? What if instead, you pounded it flat, topped it with tons of delicious ingredients, and then rolled it all up to go in the oven for a quick bake? That would put a whole new delicious spin on it, and it's just what the recipe that follows does.
In this recipe, spinach, red peppers and mozzarella cheese are used. Of course, you could mix up those ingredients any way you would like. Try a stronger cheese such as blue cheese or other vegetables like sun-dried tomatoes. Beef has the advantage of going really well with just about anything you choose, so this recipe really does open up the door for any of your favorite flavors.
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How to Make Southern Stuffed Flank Steak
6
5 minutes
40 minutes
45 minutes
1 flank steak, about 2 pounds
1 12-ounce jar sliced roasted red peppers, drained
1 cup mozzarella cheese, shredded
3 cups baby spinach
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Preheat oven to 400 degrees Fahrenheit.
Lay flank steak out on a work surface and, using a meat mallet, pound to about 1/2" thick. This will take several minutes, but start from the center and work your way out.
Lay the roasted red peppers and spinach evenly over the surface of the flank steak. Top with mozzarella cheese.
Starting at the long end of the steak closest to you, roll the steak up tightly until it is entirely rolled. Tie with kitchen twine so it will hold together while cooking.
Place flank steak on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Place in the preheated oven and cook for 30 minutes for medium-rare, or 40 minutes for medium.
Remove steak from oven and allow it to rest for about 10 minutes before slicing and serving.
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