• 1 2-pound flank steak, butterflied
  • 1 teaspoon salt, separated
  • 1 teaspoon black pepper, separated
  • 1 10-ounce package frozen, chopped spinach, thawed and well-drained
  • 1/2 cup chopped sun-dried tomatoes
  • 2 cups grated mozzarella cheese
  • 2 tablespoons extra virgin olive oil


  1. Preheat grill to high heat.
  2. Place butterflied steak on a cutting board. Season steak with 1/2 teaspoon salt and 1/2 teaspoon pepper. Spread cheese over steak. Top with spinach and sun-dried tomatoes, leaving a 2 inch border on top side of steak. Begin rolling steak tightly with the grain going the length of the roll, starting with the side closest to you. Tie roll with kitchen twine at 1 inch intervals.
  3. Full instructions visit @southernboydishes


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