Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach

Christmas this year was very different for Moe and I.  It is the first one where we haven't been with our extended family.  Since Moe was working, I decided to fill my Christmas day with something I love...cooking.  We invited one of Matt's co-interns and his wife over as they were stuck without family for the holidays as well.  They are such wonderful company and we always have a blast with them so it was a perfect way to cheer us up and spend Christmas.  For dinner, I prepared a stuffed flank steak, green bean casserole, and smashed potatoes.  I was able to do a lot of the work ahead so I wasn't having to fuss too much in the kitchen while our company was over.  The steak turned out perfectly as parts of it were more on the rare side and others were more medium to medium well so everyone was happy!

Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach
Source:  Modified from No Peanuts. No Cilantro. and tasteofhome.com
Serves:  4 servings

1 1/2 lbs of flank steak
1 block of boursin cheese, garlic and herb
1-2 cup of roasted red pepper, roughly chopped
2 cups fresh baby spinach
basil pesto
1 cup white wine
1 shallot
1 tablespoon of butter

Butterfly the flank steak.  Here are directions on how to butterfly a flank steak.  Lay flank steak out on a flat surface and cover with a layer of plastic wrap.  With a meat mallet, flatten and even out the flank steak.  Season with salt and pepper. 

Mix together boursin cheese and chopped roasted red pepper. 

Apply a layer of cheese mixture on top of the steak.  Followed by a layer of basil pesto and spinach.  Roll steak tightly along the grain.  Tie off with cooking twine to hold roll in place. 

Preheat oven to 400 degrees.  In a cast iron skillet (or a non stick pan if cast iron is not available), heat 1 tablespoon of butter.  Add 1 shallot diced finely to the skillet.  Cook for 1 minute then add 1 cup of white wine.  Allow wine to reduce and alcohol to burn out.  Add flank steak roll to the pan and brown on all sides. Transfer the pan to the oven and cook for about 15 minutes or until desired doneness.

Rare 120-125 degrees F
Medium Rare 130-135 degrees F
Medium 140-145 degrees F
Medium Well 150 - 155 degrees F
Well Done 160 degrees F
Source:  whatscookingamerica.net

Remove meat from the oven and cover with a foil tent.  Meat should rest for 5-10 minutes before serving.  Cut into 1/2 inch rounds using an electric knife (or an extremely sharp knife). 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J