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Chopped Spinach

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Sesame-Spinach Stuffed Flank Steak

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients:

1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
2 scallions, sliced
1 tbsp reduced-sodium tamari
3 tsp sesame seeds, divided
2 tsp minced fresh ginger
2 tsp toasted sesame oil
2 cloves garlic, minced
1 lb flank steak, trimmed
1/4 tsp salt
1/4 tsp ground pepper
1 tbsp grapeseed oil

Directions:

Preheat oven to 425 degrees F.
Mix spinach, scallions, tamari, 2 teaspoons sesame seeds, ginger, sesame oil and garlic in a bowl.
Place steak on a cutting board.
Cover with plastic wrap.
Pound meat with a tenderizer or mallet to an even 1/4-inch thickness.
Remove plastic wrap.
Spread spinach mixture over steak while maintaining a 1-inch border.
Roll the steak up longwise tucking in the filling as you go.
Tie the steak with kitchen string at 2-inch intervals.
Season with salt and pepper.
Heat grapeseed oil in a cast-iron skillet over medium-high heat.
Add the steak.
Brown steak on all sides for about 3 minutes total.
Transfer the pan to the oven.
Roast 12 to 15 minutes until an instant-read thermometer inserted in the center of the steak reads 125°F for medium-rare.
Transfer the steak to a cutting board.
Cover with foil to keep warm and let rest for 5 minutes.
Cut into 8 slices and serve sprinkled with the remaining 1 teaspoon sesame seeds.

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Master Chef Choice

Chopped Spinach

Sesame-Spinach Stuffed Flank Steak

Ingredients:

Directions:

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