I make this for Jim when we want beef but can't really cook out on the grill. This is a manly meal because Jim gets to pound the beef with his rubber mallet (one of the many construction tools we consider handy in the kitchen....) Jim's secret is that he uses a LARGE Ziploc bag instead of waxed paper. The plastic bag holds up much better than the wax paper, and the meat or chicken juices don't fly around and make a mess.
1 Flank Steak
1/4 cup Feta cheese crumbled
2 Tbsp of roasted red peppers
1/4 of medium size sweet onion
1/4 C Tbsp of Kalamata olives
1- 1/2 Cups of Fresh Spinach
1/2 Teaspoon Cumin
1/4 Teaspoon garlic powder
1 Tbsp of grated lemon rind
salt and pepper
pre-heat oven to 350
1-Place flank steak in large Ziploc bag and pound to 1/4 inch thickness.
2- In mini chop food processor ( or by hand) lightly PULSE chop onion, olives, spinach, and red peppers. DO NOT OVER CHOP to pesto,or else the filling will be runny. Mix in Feta cheese, Cumin, garlic powder, and lemon rind.
3- generously season flank steak with salt and pepper. Lay flat on cutting board.
4- Spread filling on steak, leaving about a 1 inch border on the sides. Pat down. Roll up like a jelly roll, and tie with kitchen string. (we also use toothpicks to help keep it tight).
5-Set on rack in broiler pan, lined with tin foil.
6- Bake in oven for about an hour- meat will looked cooked on outside, but still medium rare on inside.
7- let sit about 10 minutes before slicing.
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