Stuffed Flank Steak Savory Dinner Delight

Ingredients

• 1.5 pounds flank steak, butterflied
• 1 cup spinach, sautéed
• 0.5 cup ricotta cheese
• 0.5 cup sun-dried tomatoes, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon garlic, minced
• 0.5 cup mozzarella cheese, shredded
• to taste salt and pepper
• for searing tablespoon olive oil
• as needed kitchen twine or toothpicks

Instructions

1. Preheat your oven to 375°F (190°C).
2. Prepare the spinach in a skillet over medium heat until wilted, about 3-4 minutes, then let it cool.
3. In a mixing bowl, combine the sautéed spinach, ricotta cheese, sun-dried tomatoes, fresh basil, minced garlic, and mozzarella cheese. Mix well and season with salt and pepper to taste.
4. Lay the butterflied flank steak flat on a clean surface. Sprinkle lightly with salt and pepper.
5. Spread the cheese and spinach mixture evenly over the steak, leaving about an inch around the edges.
6. Carefully roll the flank steak away from you, starting from one of the long sides, to create a log shape.
7. Secure the rolled steak with kitchen twine or toothpicks to hold the filling inside.
8. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the flank steak roll on all sides until golden brown (about 3-4 minutes per side).
9. Once seared, transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or until it reaches your desired doneness.
10. Remove the skillet from the oven and let the steak rest for 10 minutes before slicing into pinwheels.