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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.

Source: Everyday Food, May 2007
Total Time Prep Servings



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.

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How would you rate this recipe?
  • vdekam
    30 APR, 2010
    This was not a success. Meat was tough and even broiling for 15 minutes left it raw and cool inside. I ended up slicing it and cooking it in a closed oven on roast. I would only do it again by marinating first and cooking in an oven, not broiling. Nice combo of flavors, though.
  • lsikora
    12 AUG, 2009
    YUMMY! Everyone in my house made happy plates which is unusual. I used fresh spinach. My plan is the same method with chicken or fish and all sorts of other fun fillings like sundried tomatoes, pine nuts, etc.
  • wdnana
    12 AUG, 2009
    I tried this last night. Too much spinach, also used shaved Parmesan cheese. Flavor of indregrients was good.

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