Sunday, May 4, 2014

Basil Flank Roll


1 flank steak (1 lb), trimmed of visible fat
1 teaspoon black pepper
1 teaspoon sea salt
1/4 cup Cottage Cheese
1/4 cup toasted pine nuts
1/2 cup tomato, diced  
3 cloves garlic, minced
1 tablespoon fresh Basil, finely chopped
3 oz spinach leaves


Preheat oven to 400°F.

Place steak on a work surface. Holding a sharp knife parallel and positioned along 1 of the longer sides, cut steak almost in half horizontally, so it opens like a book. Season with salt and pepper.  Mix cheese, nuts, tomato, garlic and basil. Spread over steak, leaving a 1-inch border along the farthest edge. Arrange spinach on top. Beginning with the closest edge, roll steak up, gently pressing down on spinach. Rotate steak roll so it’s vertical to you and tie crosswise at 2-inch intervals with kitchen string.

Place steak on rack and bake until a meat thermometer inserted into the thickest part of steak registers 150°F for medium doneness, about 35 minutes, or 130 F for medium rare, about 30 minutes. Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes (internal temperature will continue to rise to about 160°F for medium and 140°F for medium rare).  Remove foil and string and carefully cut steak crosswise into 1/2-inch slices. Serve drizzled with any juices accumulated on cutting board.

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