Beef with a Spinach Stuffing


2 Tbsp olive oil
1/2 cup red pepper, small dice
1/2 cup white onion, small dice
1 large garlic clove, minced
1/2 cup white wine (whatever you’re drinking will work)
8 oz baby spinach
1/2 cup pine nuts, toasted in saute pan
2 Tbsp olive oil
1 1/2 lbs flank steak
salt and pepper to taste
cooking twine


Preheat oven to 400 degrees F.

Preheat large skillet on medium heat for 1 minute. Add 2 tbsp olive oil. Saute peppers, onions and garlic for 2-3 minutes, stirring. Cook until softened. Next add in the white wine. Simmer for 1 minute, reducing the liquid, careful not to let it evaporate completely. Next up add the spinach and the pine nuts and saute for 1 minute combining everything. Drain all into a colander, cool and set it aside until you're ready for the filling.

Place the steak on a cutting board, cover with plastic wrap and using a mallet or a heavy bottomed saucepan, hit the meat a few times to thin out a little, which will tenderize it. Once you’ve got all your aggressions out, lay some plastic wrap on your work surface and on top on that lay 6 pieces of twine (approx. 10″ long) perpendicular to you. Place the tenderized steak across the pieces of twine (this is so you can tie your roll together). Use as many pieces of twine as needed to securely tie it all up.

Once the twine is in place season the meat with salt and pepper. Bring out the spinach mixture you made earlier so you can taste it and season with salt and pepper. Place the spinach filling in an even layer spread out on the meat and pat down. Begin rolling the meat like a Swiss roll nice and tightly ensuring the filling stays inside.

Once rolled get yourself an extra pair of hands, if you can, and begin tying the strings tight enough to hold together.

Preheat large skillet on high heat. Add 2 Tbsp olive oil. Season all sides of the rolled beef with salt and pepper. Sear for 2-3 minutes each side until golden brown. Set on a foil-lined baking pan and put it into the preheated oven for approx 30 minutes (or until internal temp 140 degrees F).

Remove and let rest for 6-8 minutes to let the juices redistribute back into the meat.

Snip the strings and discard them, slice the meat and serve.

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