Stuffed Flank Steak with Roasted Delicata Squash

Stuffed Flank Steak:
3 lb flank steak, butterflied (or 2 1½ lb steaks)
12 oz spinach, chopped
2 bell peppers, chopped and seeds removed
2 tomatoes, diced
4 garlic cloves, minced
Cooking fat
Sea salt and freshly ground black pepper
Kitchen twine

Roasted Delicata Squash:
2 large delicata squash
2 medium red onions, sliced
6 garlic cloves, minced
¼ cup melted ghee or extra-virgin olive oil
2 tsp fresh rosemary, minced
2 tbsp Dijon or homemade mustard
Sea salt and freshly ground black pepper to taste

The skin of delicata squash is so thin it is edible so there is no reason to go through the extra step of peeling it.

If you can't get ahold of delicata squash, butternut, amber cup, or acorn can be used as a replacement. Don't worry about peeling acorn squash, but the others you will want to with their thicker skin. Also, adjust the cooking time closer to 20-25 minutes instead of 30.

This meal yields enough leftovers for tomorrow's lunch.

If the flank steak is less than ½ inch thick, skip the butterflying and just pound them to a ¼ inch thickness.

To butterfly a flank steak: Lay the flank steak with the grain lines running up and down in front of you. Take a sharp knife and slice through the middle of the steak to make it thinner, stopping about ½ - 1 inch away from completely cutting through. Take your time and use short knife strokes from top to bottom, right to left (or left to right) lifting the top half as you slice. Once done you should be able to open the steak like a book, a.k.a butterflied. Pound out the center so it is an even thickness. You can also ask your butcher to butterfly the steak for you.

Stuffed Flank Steak:
Preheat your oven to 425 F.
See notes for instructions on how to butterfly a steak.
Heat some cooking fat in a skillet placed over a medium heat, add the garlic, and cook for 1 minute.
Add all the spinach, season to taste, and cook for 2 minutes or until the spinach is wilted.
In a bowl combine the tomato, bell pepper, and spinach mixture.
Estimate how wide the flank steak is and cut enough strings of kitchen twine to tie around the steak every 2 inches or so. Lay out the kitchen twine vertically approximately every 2 inches on a clean work surface. (It will be easier to tie the steak this way once rolled)
Season both sides of the steak with salt and pepper.
Lay out the flank steak cut side up with the grain lines running left to right (parallel to the surface edge) on top of the kitchen twine.
Press the filling all over the top of the steak. If using 2 steaks only use half of the filling.
Roll up the steak to enclose the filling like a jellyroll. If any falls out the ends, tuck it back in.
Tie the steak into its rolled shape with the kitchen twine.
Roast the steak for 30 to 35 minutes; then finish it up by broiling for 5 minutes.
Let the meat rest for a few minutes.
Remove the twine, slice, and serve.

Roasted Delicata Squash:
Preheat your oven to 425 F.
Cut the squash in half lengthwise and scoop out the seeds. Then cut each half into 1/2-inch-thick wedges.
In a large bowl, combine the wedges, olive oil, garlic, rosemary, red onions, Dijon mustard, and salt and pepper to taste. Once the squash wedges are coated, spread them out on a baking sheet.
Roast in the oven about 30 minutes or until crisp, turning once or twice to make sure both sides get brown.


Serving Size: makes 8 servinsg

Number of Servings: 8

Recipe submitted by SparkPeople user LOVITAR.