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What You Need
Makes: 6 servings
Prep: 20 minutes
Roast: at 425 degrees F. for 35 minutes
Broil: 10 minutes
1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1 jar (7 ounces) roasted red peppers, drained and chopped
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt
3/4 teaspoon ground black pepper
1 tablespoon olive oil
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Video: How to Cut Beef Tenderloin
How to Cut Beef Tenderloin for the Grill
Before you heat up the grill, we show you how to cut beef tenderloin.
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Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
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In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.
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Roll and Cook
Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper. Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.