i found this recipe on pinterest. thank you “Mommy’s Mahem!”
say hello to fancy cheese. i chose fancy feta cheese with basil & sundried tomato (BECAUSE HELLO IT IS DELICIOUS) because picky boyfriends don’t like blue cheese. i also chose to use grape tomatoes because i already had some in the refrigerator and roasted red peppers can be a bit expensive.
preheat oven to 425 degrees F
lay steak on work surface. holding a sharp knife parallel to work surface (sideways), begin cutting the steak in half, without cutting all the way through; open up the steak like a book. flatten slightly to an even thickness. this is called “butterflying.”
frozen spinach typically comes in a box, set the box on a paper towel for approx. 30 minutes to allow it to thaw. then squeeze liquid from spinach; discard liquid.
slice cherry tomatoes in half long ways.
in a medium-size bowl, combine spinach, cheese, tomatoes, bread crumbs, egg yolk, and about 1 tbsp of garlic salt and 1 tbsp pepper.
(crack the egg in half and shift the egg yolk back and forth over the sink until you are able to release all of the white. first timers, feel free to watch this disgusting video for a better understanding)
season steak with an additional 1 tbsp of garlic salt and 1 tbsp of pepper. press filling onto steak, leaving a 1-inch border on all sides. roll up steak to enclose filling. tuck any loose filling back into ends.
tie steak with cooking twine at 2-inch intervals to secure. rub outside with oil, then sprinkle with about 1 tbsp. of garlic salt and pepper.
roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. let meat rest 15 minutes. remove twine, slice and serve.
Mommy’s Mahem paired her dish with roasted carrots and baked potatoes… i went with roasted asparagus and mashed red potatoes.
total time: 1 hour and 15 minutes