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.