- 15 minutes
- 50 minutes
- 6 servings
- Preheat the oven to 425°F.
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, for 30 seconds. Add the spinach and cook for about 2 minutes, stirring occasionally, until wilted. Remove from the heat.
Stir in the bell peppers, bread crumbs, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Set aside.
Place the steak on a plastic cutting board. Using a sharp knife held parallel to the cutting board, slice horizontally through the steak, cutting almost to (but not through) the other side. (If you prefer, ask the butcher to butterfly the steak for you.)
Open the steak like a book, and position it so that the grain runs left to right, parallel to the edge of the counter. Use a meat hammer or rolling pin to flatten the steak to an even 3/8- to 1/2-inch thickness. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper.
Press the filling in an even layer on the top of the steak, leaving a 1-inch border on all sides.
Cover with a single layer of cheese slices. Then, beginning on a short side, firmly roll the steak to enclose the filling.
Starting from the middle, tie the rolled steak with kitchen twine at 2-inch intervals to secure. Rub the outside of the steak with the remaining 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the rolled steak seam-side down in a 9-by-13-inch baking pan.
Bake for 30 minutes or until the internal temperature on an instant-read thermometer reaches 120°F for rare, 125°F for medium-rare, or 130°F for medium.
- Change the oven setting to broil. Broil the meat for 5 minutes or until lightly browned.
- Remove the pan from the oven and allow the meat to rest for 15 minutes.
- Use kitchen shears to remove the twine. Cut the stuffed flank steak into 6 slices and serve.