Spinach-Stuffed Rolled Flank Steak

• 2 packages (10 ounces each) frozen spinach, thawed
• 1/4 cup packed fresh flat-leaf parsley leaves, coarsely chopped
• 1/4 cup grated Asiago cheese (2 ounces)
• 2 tablespoons capers, drained and rinsed
• 2 tablespoons balsamic vinegar
• 1 garlic clove, minced
• 1/4 teaspoon crushed red-pepper flakes
• Coarse salt and freshly ground pepper
• 1 pound flank steak
• 2 teaspoons olive oil

1. Heat broiler, with rack set 4 inches from heat source.
2. Line a rimmed baking sheet with aluminum foil.
3. Squeeze spinach in a clean kitchen towel (or a double layer of paper towels) to remove as much liquid as possible.
4. Combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes in a bowl.
5. Season with salt and pepper; toss to combine.
6. To butterfly steak, lay it on a cutting board with a short side facing you.
7. Using a long knife, slice steak horizontally, leaving one side intact; open up like a book.
8. Cut several 12-inch pieces of kitchen twine; space evenly underneath steak.
9. Spread spinach mixture down center of meat.
10. Roll steak over mixture, pressing firmly to compact filling; tie twine to secure roll.
11. Cut roll in half crosswise.
12. Place halves, seam side down, on prepared baking sheet; rub with oil, dividing evenly, and season with salt and pepper.
13. Broil steak until browned on all sides, turning as needed with tongs, 8 to 10 minutes for medium-rare; let rest, covered loosely with aluminum foil, 10 minutes.
14. Remove string; slice steak 1/2 inch thick.

frozen spinach, parsley, cheese, capers, balsamic vinegar, garlic, redpepper, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/spinach-stuffed-rolled-flank-steak-387972 (may not work)