Name: Roasted Red Pepper, Spinach & Asiago Stuffed Flank Steak with Brown-Sugared Carrots
Yield: Serves 4
Ingredients: 2 small red bell peppers, roasted, seeded, and cut into 2-inch (5-cm) pieces; 1½ lb (750 g) flank steak, butterflied; 1½ tablespoons firmly packed dark brown sugar; ½ cup (2 oz/60 g) shredded Asiago cheese; 3 cups (3 oz/90 g) packed spinach leaves; Kosher salt and freshly ground pepper; 4 teaspoons olive oil; 2 bunches baby carrots, peeled and stems trimmed; 2 tablespoons unsalted butter, at room temperature

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Be sure to roll the stuffed flank steak with the grain. That way, you will be cutting the finished dish against the grain, which will yield more tender slices. Baby carrots look prettiest when you leave a little bit of the stem attached.

Ingredients

1½ lb (750 g) flank steak, butterflied
Kosher salt and freshly ground pepper

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper.
Lay the flank steak on a work surface so the grain is running left to right and season with salt and pepper. In a bowl, toss together the spinach and 2 teaspoons of the oil and a

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Roasted Red Pepper, Spinach & Asiago Stuffed Flank Steak with Brown-Sugared Carrots

Ingredients

Method

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