Beef that just melts in your mouth and looks quite impressive for guests. The hardest part of the whole meal is butterflying the steak which you should definitely have your butcher do. I watched a Youtube video and tackled it myself but I wouldn't recommend it. Be sure to tie the beef up good to hold in all of that delicious stuffing. Once it's in the oven, your work is done! Just reserve the sauce to serve over the beef and a side of gnocchi. Mmmmm delish!!
6oz fresh baby spinach
1 jar (12oz) roasted red peppers, drained and patted dry
8 oz hot Italian sausage, cooked and crumbled
1 oz Parmesan cheese, grated
1 egg
2 garlic cloves, pressed
1 3/4 lbs beef flank steak, butterflied
1/2 tsp. each salt and black pepper
1 tbsp olive oil
1 jar (24oz) marinara sauce
Directions:
Preheat oven to 350. Place spinach in a glass bowl and cover loosely with a lid and microwave on high 2-3 minutes. Blot moisture from spinach with paper towel. Finely chop peppers. Combine cooked sausage and stuffing mix. Add spinach, peppers, cheese, egg, and pressed garlic; mix well.
Season both sides of steak with salt and pepper. Spread sausage mixture over steak within a 1/2 inch of edge. Roll up jelly roll style then tie with butcher twine every 2 inches (about 5 times). Heat oil in skillet over med-high. Cook steak 5-7 minutes or until all sides are browned. Remove beef from skillet. Add jar of sauce to same skillet and heat 2-3 minutes. Pour sauce over steak in a deep covered baker. Bake, covered, 1 1/2- 2 hours or until tender (flipping half way). Let steak roll rest 10 minute then slice.
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