Front Burner

I've never been a huge fan of beef but I've taken a liking to it more and more lately. I'd like to think I can prepare it rather well and I tend to pick the leanest cuts for a healthier choice. This one, however, was stunning both to the eye and the palate. Served with a side of roasted asparagus and orzo pilaf (both recipes available upon request.) Even Brendan enjoyed the meal and gave me his sweet customary "Mommy, you make SUCH good dinner!" (I love that boy...)

Stuffed Flank Steak

1 flank steak (about 1.5 pounds)
1/2 of 10-oz package frozen chopped spinach, thawed and squeezed dry
2 ounces (1/2 cup) sun-dried tomato or herb-garlic flavored feta cheese, crumbled
1 tablespoon seasoned bread crumbs
1 tablespoon olive oil
1 egg white, lightly beaten
3/4 teaspoon salt
1/2 teaspoon black pepper

Heat oven to 425 degrees. Place a rack in a shallow baking pan. Coat with cooking spray.

Lay steak on work surface. Cover with plastic wrap or parchment paper and pound to an even thickness. In a bowl, combine spinach, feta, bread crumbs, 1/2 tablespoon of oil and the egg white. Season steak with 1/2 teaspoon salt and 1/4 teaspoon pepper. Press spinach mixture onto steak leaving a 1-inch border. Beginning on a short end, roll up to enclose filling. Tie steak at 2-inch intervals with cotton twine.

Rub steak with remaining salt and pepper. Heat remaining oil in a large nonstick skillet over medium-high heat. Brown meat on all sides, about 5 minutes total. Transfer steak to prepared rack. Roast at 425 for 35 minutes or until internal temperature registers 135 degrees on an instant-read thermometer. Remove meat from oven; let rest, covered, 10 minutes before slicing.

*NOTE* I could not find a sun-dried tomato flavored feta cheese and coincidentally already had some plain feta cheese in my fridge. I purchased a bottle of oil packed sun-dried tomatoes, chopped up a handful and added it into the mixture with the plain feta cheese... delicious!

*recipe provided courtesy of Family Circle magazine