Stuffed Flank Steak
Ready in 1 hour
Original recipe makes 6 Servings
1 16-oz bag frozen spinach
1 1/2 cups potatoes; peeled,quartered
1 1/2 cups Cheddar cheese; grated
5 slices bacon; diced, fried
1.5 lbs flank steak; (up to 2 lb)
1/2 cup barbecue sauce; prepared
1 tbsp dried onion flakes
2 tbsp oil
red pepper flakes
Drain the spinach well . Chop, season with salt and add red pepper flakes.Boil potatoes until tender, about 15-20 minutes .You can add some garlic cloves to the boiling potatoes for extra flavor . You can omit if you like . Drain well, return them to the pot , and dry over medium heat for a minute or two . Off heat, mash lightly into small chunks, then stir in cheese, fried bacon, and salt/pepper to taste .You can added some dried onion flakes for additional flavor . Score the meat down the center. Make sure you don’t cut all the way through the steak, just halfway . Cut through the top portion creating a “flap” almost to the end,but not through . You want to butterfly it .Do the same with the other side. Avoid cutting the flaps too thin or it could tear.. You should have a long piece of flank steak.
Place plastic wrap on top of steak and pound to about a 1/2 inch thickness . Be careful not to over pound as the meat can tear up on you .You should be able to roll a good spiral .
Season steak with some salt and pepper . Place spinach all over the steak . Top with cheesy potatoes .
Roll up and tie with kitchen twine to keep the filling inside . Sear the steak oil(2 TBS) in oven proof skillet over medium heat on all sides . Brush with some barbecue sauce . Make sure the seam is on the bottom before placing in the oven . Place in a preheated 400 Deg . oven for 30 minutes or until it reaches 145 for med-rare . Let rest for 10-15 minutes before slicing . Don’t forget to remove the kitchen twine . Serve with more BBQ sauce or with some sour cream mixed with chives .