Recipe
23 mins
6 people
American
– Butterfly the steak and season both sides with the parsley, salt and pepper. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes.
– Add salt and pepper to a bowl with the dried parsley. – Sprinkle the cheese over the beef leaving 1 inch border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl.
– Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart. With a sharp knife slice the beef between the twine.
– Add vegetable oil to a cast iron skillet over medium high heat. Once hot add the stuffed flank steaks and brown each side. – Temperature of the beef rolls are done when the meat thermometer reads 125 for rare and 160 is well done.
Author: