Categories: Steak
Ingredients
- 1 lb. flank steak
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 3 tbsp. herbed goat cheese
- 1/2 cup chopped roasted red peppers
- 1 cup arugula
- 1/4 tsp each salt and pepper
- 2 tsp canola oil
- Fresh parsley
Directions
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Preheat oven to 425. Place flank steak on a cutting board, cover with plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. Sprinkle one side with garlic powder and salt. Spread goat cheese in a 1-inch-wide strip down the middle of the steak. Top with red peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with salt and pepper. Heat canola oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3-6 minutes total. Transfer the pan to the oven and roast until cooked to your liking, 12-15 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices. Garnish with fresh parsley.