Ingredients
- 1 red bell pepper
- 1 yellow bell pepper
- 1 egg yolk
- 1 package frozen spinach, thawed and extracted of water
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 1/2 cup cheese, blue cheese - crumbled
- 1/2 cup breadcrumbs
- 1 1/2 pounds flank steak, butterflied
- Kitchen twine
- Salt and pepper
Nutrition Information
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
Turn the broiler on high. Place the bell peppers on a baking sheet and place under the broiler. Turn peppers every few minutes until they are completely charred black. Remove from the oven and place the peppers in a glass bowl and cover with plastic wrap for 10 minutes.
Preheat the oven to 425ºF. Combine egg yolk, spinach, garlic, lemon juice, vinegar, cheese, and breadcrumbs in a bowl. Set aside. Once the peppers are cool enough to handle, peel off blackened skin; it will peel off easily. Dice the peppers and add them to the spinach mixture.
Spread the spinach mixture over the flank steak, roll it up and secure with kitchen twine. Sprinkle with salt and pepper, to taste. Bake for 35 minutes. With the broiler on high, place the steak under the broiler for 10 minutes, turning once. Let the steak roll rest for 10 minutes, then slice and serve.