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Stuffed Flank Steak with Roasted Potatoe




Source of Recipe


meals.com






List of Ingredients



• 8 oz spinach, cooked and well drained
  
• 6 T olive oil
  
• 1/4 cup refrigerated pesto sauce
  
• 2 T soft bread crumbs
  
• 2 T fresh lemon juice
  
• 1 (1.5 lb) flank steak, butterflied
  
• 4 russet potatoes, cut into thick wedges lengthwise
  
• 1 1/2 tsp dried thyme
  






Instructions



1. Preheat oven to 400 degrees.
   
2. Combine spinach, 2 T olive oil, pesto, bread crumbs and lemon juice in a food processor and puree.
   
3. Season steak to taste with salt and pepper (both inside and out). Spread pureed mixture on steak and roll up firmly (grain should be run lengthwise). Tie securely with kitchen twine at 2" intervals. Place on a rack in shallow roasting pan and brush with 2 T olive oil.
   
4. In a large bowl, toss potatoes and thyme with remaining 2 T olive oil. Season to taste with salt and pepper. Bake for 15 minutes; stir. Place stuffed flank steak into oven with potatoes. Cook for 30 minutes, or until internal temperature reaches 165 degrees and potatoes are tender.
   
5. Allow flank steak to rest for 10 minutes before removing twine and slicing. Serve warm with potatoes.
   






Final Comments


Serving Size: 6