Stuffed Flank Steak and Crash Red Potatoes

For whatever reason, flank steak makes me think of Notre Dame. Maybe it's because South Dining Hall was the first (and maybe only) time I've seen and/or heard of  flank steak. Or maybe it's because I can relate almost any aspect of my life back to Notre Dame somehow. So I thought to myself, "What would be a better recipe for my inaugural blog post than flank steak?!"

And, alas, here we are. Here is a DELISH recipe for stuffed flank steak (for which I take 0 credit--I found it on Pinterest) and some crash red potatoes (which work as a great and easy side for virtually any dish).

Stuffed Flank Steak

Ingredients
1 flank steak (1.5-2 lbs.)
1 package frozen chopped spinach, thawed (you could also use 1 bag of fresh spinach and steam it down)
1/2 cup crumbled blue cheese (my family really hates blue cheese, so we substituted feta cheese)
1 jar (7 oz.) roasted red peppers, drained and chopped (again, you can roast your own red peppers for this ingredient.)
2 tbsp seasoned dry bread crumbs
1 egg yolk
3/4 tsp garlic salt
3/4 tsp fresh ground black pepper
1 tbsp olive oil

1. Preheat the oven to 425 degrees F.

2. Lay your flank steak on a cutting board (or other flat surface). Hold a sharp knife parallel to to the surface, carefully cut the flank steak in half length-wise without cutting all the way through. Open up the steak like a book.

3. In a medium-sized bowl, combine the spinach (be sure to drain the water first), cheese, red peppers, bread crumbs, egg yolk, and 1/4 tsp of garlic salt and pepper.

4. Press the filling onto the steak, leaving a 1/2-1 inch boarder around the edges.

5. Roll up the steak to enclose the filling. The grain of the meat will be running from left to right. Be sure to tuck all loose fillings back into the steak when you're done.

6. Tie the steak with cotton twine (about 4 pieces of twine should work) to secure.

7. Rub the outside of the steak with olive oil and the remaining 1/2 tsp each of garlic salt and pepper.

8. Roast the steak for 35 minutes, then increase the heat to a broil and broil for 10 more minutes, turning it once. Let the steak sit for 10-15 minutes to cool, then cut the twine, slice, and serve!


Crash Red Potatoes

Ingredients
12 small red potatoes (or new potatoes, if you prefer)
3 tbsp olive oil
kosher or sea salt, to taste
fresh ground black pepper, to taste
rosemary

1. Bring a pot of salted water to a boil. Add potatoes and cook them until they are fork-tender. While the potatoes cook, preheat the oven to 450 degrees F.

2. On a sheet pan, drizzle olive oil. Place the potatoes on the cookie sheet, leaving space between each potato.

3. With a potato masher, gently press down on each potato until it slightly mashes.

I hope your sheet pan looks better than my mom's!

4. Brush each potato with olive oil, salt, pepper, and rosemary.

5. Bake 20-25 minutes, or until the potatoes are golden-brown and enjoy!


This whole dinner was delicious. I'm glad I could snap a picture seconds before we started  eating, because the food did not last long!

 

And, of course...


THE MAILMAN!

Clearly we have not mastered the art of mailmanning yet, since we all look deranged.