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Roasted Stuffed Flank Steak

Roasted Stuffed Flank Steak
Spinach leaves, roasted red peppers and garlicky breadcrumbs make a colorful stuffing for a rolled flank steak.
MENU SUGGESTION: Roast small red potatoes (parboil them first) when you roast the flank steak. Serve a bitter greens salad with a light citrus vinaigrette. Total Time: 1 hour 5 minutes (plus freezing) Hands Time: 25 minutes INGREDIENTS 1 large flank steak (2-1/4 pounds) 2 slices bacon 2 cloves garlic, minced 3/4 cup plain dried breadcrumbs 1/4 cup minced flat-leaf parsley 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon oregano 4 cups spinach leaves (5 ounces) 1 cup jarred roasted red peppers, rinsed, drained and cut into wide strips 2 tablespoons olive oil INSTRUCTIONS 1.Place the flank steak in the freezer for 20 to 30 minutes or until firm but not frozen. Butterfly the steak: With the short end of the steak facing you and a knife held parallel to the work surface, cut along one long side of the steak, make a horizontal lengthwise cut, slicing almost but not quite through to the other side. Open the steak like a book and push to flatten. 2.In a small skillet, cook the bacon over medium heat until golden brown, about 5 minutes. Drain on paper towels and crumble into a small bowl. 3.Discard all but 2 teaspoons of bacon fat. Add the garlic to the pan and cook until tender, about 30 seconds. Transfer the garlic to the bowl along with the bacon, breadcrumbs, parsley, 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Stir to combine. 4.Preheat the oven to 350 degrees F. Sprinkle the meat with the oregano and remaining 1/2 teaspoon each salt and pepper. Cover the steak with a layer of spinach, then the roasted peppers, then the crumb mixture, leaving a 1/2-inch border all around. Starting at one short end, roll the beef up and tie in several places with string. 5.In a large ovenproof skillet, heat the oil over medium high. Cook the rolled beef, turning, until browned all over, about 5 minutes. Transfer the skillet to the oven and roast for 25 minutes, without turning, until a meat thermometer registers 125 degrees F. Remove the meat from the pan and let rest 20 minutes before slicing. Makes 6 servings.

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