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    Flank Steak Florentine

    serves 4

    2 packages (10 ounces each) frozen leaf spinach, thawed
    1/4 cup fresh parsley, chopped
    1/4 cup grated Asiago cheese
    2 tablespoons balsamic vinegar
    1 garlic clove, minced
    1/4 teaspoon red pepper flakes
    Sea salt and fresh ground pepper to taste
    1 flank steak (1- 1 1/2 pounds)
    1 teaspoon olive oil


    Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

    In a mixing bowl, combine spinach, parsley, cheese, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine.

    Butterfly the Steak:
    Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.

    Cut several 12-inch pieces of kitchen twine; space evenly underneath steak.
    Spread spinach mixture down center of meat.
    Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.

    Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.

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