Categories: Steak
Ingredients
- 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 2 scallions, sliced
- 1 tbsp. tamari
- 3 tsp sesame seeds, divided
- 2 tsp minced fresh ginger
- 2 tsp toasted sesame oil
- 2 garlic cloves, minced
- 1 lb. flank steak, trimmed
- 1/4 tsp. salt
- 1/4 tsp black pepper
- 1 tbsp. grapeseed oil
Directions
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Preheat oven to 425.
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Mix spinach, scallions, tamari, 2 tsp sesame seeds, ginger, sesame oil, and garlic in a medium bowl.
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Place steak on a cutting board and cover with a sheet of plastic wrap; pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Spread the spinach mixture over the steak, leaving a 1-inch border. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie the steak with kitchen string at 2-inch intervals. Season with salt and pepper.
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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 pan to the oven and roast until cook to your liking, 12-15 minutes.
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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 tsp sesame seeds.