BAKED STUFFED FLANK STEAK

Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too!
Ingredients

• 1-2 lb flank steak butterflied
• 2 tbsp panko breadcrumbs
• 1 egg yolk
• 1 and 1/2 cup mozzarella cheese grated or shredded
• 1 cup spinach frozen pkg - thawed, rinsed, and well drained
• 1/2 cup sun-dried tomatoes roughly chopped

BAKED STUFFED FLANK STEAK

• 1/2 tsp garlic salt divided
• 1 pinch black pepper to taste
• 2 tbsp olive oil

Intructions

1. Preheat oven to 425 F.
2. If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video. 
3. Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
4. In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun-dried tomatoes until all ingredients are thoroughly mixed.
5. Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
6. Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
7. Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. 
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