Goat Cheese-Stuffed Flank Steak
Date: Oct. 12th, 2019 - 1:00 PM
Ingredients
1 pound flank steak, trimmed
¼ teaspoon garlic powder
⅛ teaspoon salt plus ¼ teaspoon, divided
3 tablespoons herbed goat cheese
½ cup chopped jarred roasted red peppers
1 cup arugula
¼ teaspoon ground pepper
2 teaspoons grapeseed or canola oil
Preparation
- Preheat oven to 425°F.
- Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even ¼-inch thickness. Sprinkle one side with garlic powder and ⅛ teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining ¼ teaspoon salt and pepper.
- Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120°F for medium-rare, 12 to 15 minutes.
- Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.
