Recipe
23 mins
6 people
American
– Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Cover the steak with plastic wrap or wax paper and pound it thin.
– Add salt and pepper to a bowl with the dried parsley. Give it a good mix and then use it to season the front and the back of the steak. You can also use fresh parsley if you like.
– Sprinkle the cheese. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl. Add a pinch of salt then mix to combine. – Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.
– Add vegetable oil to a cast iron skillet over medium high heat. – Temperature of the beef rolls are done when the meat thermometer reads 125 for rare and 160 is well done. I usually cook mine until the temp reads 150.
So good!
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