Stuffed Flank Steak & Roasted Red Potatoes

As previously mentioned I don't usually eat red meat, but I guess I was needing some iron (or was feeling like making my husband happy) because tonight I made steak. I've made this meal so many different ways but I think this way was everyones favorite. I've also made roasted potatoes a lot of different ways, and unfortunately this was not one of our favorites. I've recently become a big fan of Red Forks because they're inexpensive and easy but I don't think I'll be buying this sauce again. I usually just toss the potatoes in olive oil, salt, pepper, and rosemary... I think I'll be sticking to that method. Regardless, this meal left everyones stomach happy and because I already had almost everything at home (with the exception of the steak and potatoes) it was inexpensive to make.

Steak Ingredients:
1lb flank steak
2 cups (give or take) spinach
1 cup rosted red peppers, diced (or you could use sun dried tomatoes- I've done both)
1 teaspoon minced garlic
1/2 cup gluten free italian breadcrumbs (try to find super fine ones)
Shredded mozzarella cheese (try to get NOT super finely shredded...i know, i know)
1 tablespoon olive oil
Kosher Salt
Pepper
Italian dressing

Roasted Potatoes:
1lb baby red potatoes
1 package Red Forks Roasted Potato Sauce


There's 2 things you can do with the steak. The first is to take a very sharp knife and cut it down the center but not all the way through (almost like a book). The second is to pound the crap out of it. I always do this method because I'm a) the most uncoordinated person alive and b) because it lets out any aggression you've built up over the day. If you don't have a meat mallet join the club, just use whatever you can.
In order to pound the steak lay it in between 2 pieces of plastic wrap and then beat it. You want to make sure its really thin (about twice the size it was when you started) because if not it will be impossible to roll.

After you've done that chop your spinach. I try to remove all the stems and sometimes it works out, sometimes it doesn't. Put your spinach in a large bowl along with your chopped red peppers, garlic, olive oil and breadcrumbs. I usually used sun dried tomatoes in place of the roasted red peppers but I picked these up at the Lebanese market this weekend and I'm OBSESSED.

 I know I've said to not go throwing bread crumbs in everything but this is one dish you want to throw bread crumbs in. If you can, splurge for the Namaste brand. Because they're so fine they hold everything together without actually knowing there's breadcrumbs in there, unlike most gluten free brands.
After you've mixed it all together season the steak with salt and pepper and then spoon your mixture across the top (remove the top layer of plastic wrap of course) and make sure you leave the outer edges uncovered. The mixture will spread as you're rolling the steak and if you cover the outer edges you'll have a big mess on your hands. I learned this the hard way. Then cover the mixture with your shredded mozzarella cheese. (If you're feeling bold you could use blue cheese crumbles or even gorgonzola and I'm sure it would be AMAZING...unfortunately my husband isn't a big cheese eater.)

Next roll the meat keeping the bottom layer of plastic wrap in tact and then put it in the refrigerator. The longer you keep it in the refrigerator the easier it is to keep in tact when cutting.

This is when I pre heat my oven to 425 degrees. Then I cut my red potatoes in half and season them (either how I listed in the beginning or with the sauce I used tonight). Once my oven has preheated I put my potatoes in and set the timer for 30 minutes.

Remove the steak from the fridge and stick wooden skewers through the center. How far apart you put the skewers will depend on how thick the rolls are after you cut them, but remember, there's ALOT of meat rolled up in that sucker and even if you like you're steak rare you don't want to space them too far apart. Once your skewers are in place, cut through the meat in between each skewer. Remove the plastic wrap and place on a non stick baking sheet.

When there's about 15-20 minutes left on your timer put the steaks in the oven. I like my steak well done but if you prefer it to be less cooked then obviously you can adjust the time accordingly. When you have 5 minutes left of cook time add about a tablespoon (and not any more than that) of italian dressing to the top of each steak. When finished cooking let stand for a couple minutes before removing the skewers.

I served this with asparagus because we're addicted to it but any vegetable goes great with this meal. To make the asparagus I just sauteed it over medium high heat in olive oil with some chopped red onion, ground pepper, kosher salt, and squeezed a quarter of a lemon in there. Once it was done I put some shaved parmesan on top.