Makes 4 servings
1 1/2 – 2 lb flank steak, butterflied and pounded to an even thickness
salt and black pepper to taste
3 cloves garlic, minced
1/3 cup | 75 mL
3 tbsp | 45 mL
sundried tomatoes in oil, drained and finely chopped
30 leaves baby spinach
3/4 cup | 175 mL
Tre Stelle® Piave Cheese, coarsely grated
2 tbsp | 30 mL
1/2 cup | 125 mL
Preheat oven to 350ºF (175ºC).
Sprinkle steak with salt, black pepper and garlic; spread with olive tapenade and sundried tomatoes. Sprinkle with Piave Cheese and lay spinach leaves evenly over the top.
Starting on the short side, roll the meat over the filling all the way to the end. Cut 5 or 6 pieces of kitchen twine and tie up securely.
In an ovenproof skillet over medium high heat add olive oil; sear the meat on all sides ending with the seam side down. Remove skillet from heat and pour in the red wine, cover loosely with aluminum foil and place in the oven; bake for 30 minutes. Remove from oven and allow to rest for 10 minutes before slicing and serving.
Created By: Tre Stelle Kitchen