Update my dinner status, I'm making this tonight.
75 chefs marked this as Favorite
12 chefs marked this as Try Soon
Servings: 6 Servings
Total Time (median): 1 : 20 Active Time: 0 : 40
US/Metric: [convert to metric]
Ingredients
Preparation
Drain the spinach well. Chop, season with salt and add red pepper flakes.Boil potatoes until tender, about 15-20 minutes.I usually always add some garlic cloves to the boiling potatoes for extra flavor. You can omit if you like. Drain well, return them to the pot , and dry over medium heat for a minue or two. Off heat, mash lightly into small chunks, then stir in cheese, fried bacon, and salt/pepper to taste.I added some dried onion flakes for additional flavor. Score the meat down the center. Make sure you don't cut all the way through the steak, just halfway.Cut through the top portion creating a "flap" almost to the end,but not through. You want to butterfly it.Do the same with the other side. Avoid cutting the flaps too thin or it could tear.. You should have a long piece of flank steak.
Place plastic wrap on top of steak and pound to about a 1/2 inch thickness. Be careful not to over pound as the meat can tear up on you.You should be able to roll a good spiral.
Season steak with some salt and pepper. Place spinach all over the steak. Top with cheesy potatoes.
Roll up and tie with kitchen twine to keep the filling inside. Sear the steak oil(2 TBS) in oven proof skillet over medium heat on all sides.Brush with some barbecue sauce. Make sure the seam is on the bottom before placing in the oven. Place in a preheated 400 Deg. oven for 30 minutes or until it reaches 145 for med-rare. Let rest for 10-15 minutes before slicing. Don't forget to remove the kitchen twine. Serve with more BBQ sauce or with some sour cream mixed with chives.
