Rolled and stuffed flank steak porn...

Classic case of something in a food mag catching my eye and me recreating what I’ve seen.

I saw a stuffed flank steak recipe, or more accurately, pics of said flank steak in a magazine last week and it became Sunday’s dinner.

A 2# flank steak butterflied, pounded, and layered with sauteed spinach, hard boiled egg, garlic, raw carrots, and scallions. It was seasoned with garlic, S & P, and home ground chile powder.

Rolled and tied

Seared

Sliced

Plated

Served with scallion mashed Yukon Gold taters that were finished with Manchego Cheese and broccoli sauteed with garlic.

How was the egg in there?

Tasted like what was around it. Eggs tend to do that. I followed what I saw pretty closely. I think that next time by choice I’ll use scallion and garlic, maybe spinach, but eliminate the carrot and egg.