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1 1/2 to 2 lb. flank steak, butterflied
10 oz. fresh spinach
1/4 tsp. salt
2 TBS butter
1 tsp. fresh garlic, minced
1/4 cup roasted peppers, pureed
1/2 lb. fresh mozzarella, thinly sliced
1 TBS oil
Preheat oven to 350 degrees.
Place butterflied steak on a cutting board and set aside.
Saute spinach with 2 TBS butter, 1/4 tsp. salt and 1 tsp. fresh garlic and set aside to cool.
In a blender, puree 1/4 cup of roasted peppers.
Evenly top the flank steak with the spinach, sliced mozzarella and, then, spread with the pureed roasted peppers.
Starting with the side closest to you, begin rolling steak tightly with the grain going the length of the roll. Using kitchen twine, tie the roll at one inch intervals.
In a skillet, with 1 TBS of oil, saute the flank steak about 2 minutes on each side or until browned.
Remove and place in an oven safe pan, cover and bake in oven at 350 degrees for 45 minutes or until the internal temperature reads 145 degrees.