Spinach & Artichoke Beef Roulade (Rolled flank steak)

Categories: Beef- main dish

Ingredients

• 1 (10 oz.) pkg. frozen spinach, thawed and
• squeezed dry
• 1 (14 oz.) can quartered artichoke hearts
• (packed in water), drained
• 1/2 cup finely shredded Provolone or Asiago
• cheese
• 2 Tbsp. mayonnaise
• 2 garlic cloves, minced
• 1 1/2 lb. flank steak
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3 Tbsp. olive oil

Directions

1. preheat oven to 375 degrees.

2. Combine spinach, artichoke hearts, cheese mayonnaise and garlic. Mix well.

3. Place steak on a cutting board. Slice meat lengthwise cutting to, but not through, other side. Open like a book. Place plastic over meat. Pound to an even thickness using a meat mallet or rolling pin. Spread spinach mixture evenly over beef, leaving 1 inch at the top bare. Starting from the long edge, roll up jelly roll fashion to form a roulade, then tie with kitchen twine. Sprinkle with salt and pepper.

4. heat oil in a large ovenproof skillet over medium-high heat. Place meat in pan and cook until browned on all sides. Place pan in oven and roast 30 minutes or until internal temperature reaches 130 degrees. Remove from oven and let rest 5 minutes before slicing.

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