1poundflank steak1 1 1/2 to 2 pound trimmed flank steak
3tablespoonsolive oil3 tablespoons olive oil
1shallots1 finely chopped shallots
½poundspinach1/2 pound washed, trimmed and chopped spinach
¾cupbread crumbs3/4 cup fresh bread crumbs
½poundgorgonzola1/4 pound crumbled gorgonzola
Preheat oven to 375°.
Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick.
In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
Tie the rolled steak with twine at 2-3 inch interval.
Season the outside with salt and pepper.
Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.
Place in the oven and roast for 20 to 25 minutes.
Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.