Sesame-Spinach Stuffed Flank Steak

Ingredients

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame seeds

  Seeds, whole, dried

  3 tsp or 9g

• Ginger root

  Raw

  2 tsp or 4g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  16 oz or 454g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Grapeseed oil

  1 tbsp or 14g

Directions

1. Preheat the oven to 425°F.
2. In a medium bowl, combine the spinach, scallions, soy sauce, 2 teaspoons of sesame seeds, ginger, sesame oil, and garlic.
3. Place the steak on a cutting board and cover with plastic wrap. Pound to an even 1/4-inch thickness. Spread the spinach mixture over the steak, leaving a 1-inch border. Roll the steak tightly and tie with kitchen string at 2-inch intervals. Season with salt and pepper.
4. Heat grapeseed oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, about 3 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer reads 120°F to 125°F for medium-rare, about 12 to 15 minutes.
5. Transfer the steak to a clean cutting board, tent with foil, and let rest for 5 minutes. Cut into 8 slices and serve, sprinkled with the remaining 1 teaspoon of sesame seeds.