Florida Beef, Spinach, and Pepper Roulade

Ingredients

Preparation

Add 1 tablespoon olive oil and sweet bell peppers to a preheated sauté pan over medium-high heat. Cook until slightly softened and caramelized, about 3 to 5 minutes. Add chopped garlic, stir and remove from heat. Transfer peppers to a plate to cool in the refrigerator until needed.

Lay the flank steak on a large cutting board with the grain of the meat running left to right. Butterfly steak evenly with a knife and cover with plastic wrap. Use a meat mallet or small pan to pound steak to a ⅛-inch thickness. Season inside with 1 tablespoon seasoning, along with the chopped herbs, and layer shaved Parmesan cheese, sweet bell peppers and raw scallions. Roll steak tightly from bottom to top and secure every 3 inches with butcher’s twine.

Preheat oven to 375 degrees. Evenly season the outside of the rolled steak with the remaining 1 tablespoon seasoning blend. Add remaining 1 tablespoon olive oil to a preheated sauté pan at medium-high heat and sear outside of steak, letting it brown. Transfer steak to an oven pan with a roasting rack. Bake 10 minutes until an inserted internal food thermometer reads about 135 degrees. Let steak rest for 10 minutes and remove the twine. Cut into 1-inch slices. Arrange steak slices on a platter and serve warm.