Recipes Ingredients Meat & Poultry Beef Recipes Spinach-Stuffed Flank Steak 3.4 (16) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 55 mins Servings: 4 Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements -- capers, vinegar, red-pepper flakes, and a smattering of Asiago cheese -- ratchet up the results. Ingredients 2 packages (10 ounces each) frozen leaf spinach, thawed ¼ cup fresh parsley, chopped ¼ cup grated Asiago cheese 2 tablespoons capers, rinsed and drained 2 tablespoons balsamic vinegar 1 garlic clove, minced ¼ teaspoon red-pepper flakes Coarse salt and ground pepper 1 small flank steak (1 pound) 1 teaspoon olive oil Directions Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible. In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak. Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper. Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds. Cook's Notes Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through. Rate it Print