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I'm typically not one to stuff or roll anything, yet as of late, that's what I've been doing. Strange, I know. Part of this rolling phenomenon might be the fact Zoe and I like our meat two distinct different ways: dead and alive. If I have to grill steaks, I start one mega early to make time for Zoe's English understanding that cooked meat is devoid of pink and absolutely all life. I, on the other hand, prefer a little fight left in my beef. Now, when it comes to cooking meat several degrees past rare, I make up for the phsilosophical differences in cooked temperatures by having a little detente in the form of…stuffing. Yes, it isn't a perfect truce, but if it has cheese and garlic, I can be persuaded.
- 1 flank steak (1 1/2 to 2 pounds)
- 1 package frozen chopped spinach, thawed
- 1/2 cup crumbled blue cheese
- 1 jar (7 ounces) roasted red peppers, drained and chopped
- 2 tablespoons seasoned dry bread crumbs
- 1 egg yolk
- 3/4 teaspoon garlic salt
- 3/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
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