Spinach and Sun-Dried Tomato Flank Steak
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Ingredients
- 4 slices center-cut bacon, chopped
- 1 shallot, minced
- 3 cloves garlic, minced
- 1 (6-oz) pkg baby spinach, stems removed
- ½ (7-oz) jar sun-dried tomatoes in oil, drained and chopped
- 2 Tbsp chopped fresh basil
- ½ tsp grated lemon rind
- ½ Tbsp lemon juice
- ½ lb flank steak, pounded to ¼-inch thickness
Instructions
- Preheat oven to 400°F. Cook bacon in a large ovenproof skillet over medium heat.
- Remove from skillet; drain on paper towels, reserving 2 Tbsp drippings in a bowl.
- Add ½ Tbsp reserved drippings to skillet; heat over medium heat.
- Add shallot and garlic; sauté 3 minutes. Gradually stir in spinach until wilted.
- Stir in tomatoes, basil, lemon rind, lemon juice, ¼ tsp each salt and pepper, and bacon; cool slightly.
- Spread bacon mixture over flank steak, leaving a ½-inch border on all sides.
- Starting with 1 long side, roll up steak, jelly-roll fashion; tie with kitchen string at 2-inch intervals.
- Wipe skillet clean. Heat remaining drippings in pan over medium-high heat.
- Add steak; cook 4 minutes per side or until browned. Transfer skillet to oven.
- Bake 15 to 20 minutes or until a meat thermometer inserted into thickest portion reads 135°F.
- Let stand 10 minutes. Remove string to slice.