Spinach-Stuffed Steaks with Sauteed Crimini Mushrooms

• 1 package (10 ounces) chopped frozen spinach
• 4 tablespoons extra-virgin olive oil (EVOO)
• 3 garlic cloves, chopped
• 1/2 small yellow onion, chopped
• 1/2 small red bell pepper, 1/4 chopped and 1/4 cut into thin strips for garnish
• 2 ounces prosciutto di Parma, chopped
• 1/2 cup grated Parmigiano-Reggiano
• Freshly ground black pepper
• 2 pounds eye round roast, strings cut off
• Coarse salt
• Large plastic food storage bag
• 1 tablespoon extra-virgin olive oil (EVOO)
• 2 tablespoons butter
• 1 1/2 pounds crimini mushrooms, brushed clean with damp towel
• Salt and freshly ground black pepper
• 3 tablespoons fresh thyme, chopped
• 1 pint grape tomatoes
• 1/2 cup dry red wine
• 2 tablespoons chopped fresh flat-leaf parsley

1. Defrost the spinach in the microwave, then wrap in a clean kitchen towel and twist to wring dry.
2. Heat a large skillet over medium-high heat.
3. Add 2 tablespoons of the EVOO (twice around the pan), then the garlic, onion, and chopped bell pepper, and cook for 1 minute.
4. Add the spinach and stir to incorporate it.
5. Add the prosciutto and incorporate it.
6. Add the cheese and black pepper and stir.
7. Remove the stuffing from the heat and cool to handle.
8. To create a cavity for the stuffing, use a long, sharp knife, such as a boning knife, and cut into each end of the meat.
9. Turn the knife to create a 2-inch hole through the center of meat, meeting the incisions at the middle of the roast.
10. Twist the handle of a wooden spoon into the hole to loosen and widen the cavity, making the hole even for its entire length.
11. Season the roast with the coarse salt.
12. Put the stuffing into a plastic food storage bag and cut a 1-inch hole in one bottom corner.
13. Gather the bag, like a pastry bag, forcing the stuffing to that side.
14. Stand the roast on its end and fill half the roast with stuffing.
15. Turn on opposite end and finish filling the cavity by piping in the stuffing.
16. You might need to push it along with your fingers to make sure it goes all the way through.
17. Preheat a large nonstick skillet over medium-high heat.
18. Cut the roast into eight 1-inch-thick slices.
19. Add the remaining 2 tablespoons of EVOO to the pan (2 turns of the pan).
20. Add the meat and cook for 2 minutes, flip, cook 2 minutes more, then reduce heat to medium low and cook for 4 minutes more.
21. Prepare the mushrooms while the meat cooks.
22. Heat a second large skillet over medium-high heat.
23. Add the EVOO and butter.
24. When the butter melts into the EVOO, add the mushrooms.
25. Brown the mushrooms for 5 minutes, then season with salt, pepper, and thyme.
26. Add the tomatoes and cook for 2 to 3 minutes more, until the tomatoes start to burst, then add the red wine and deglaze the pan.
27. Finish with the parsley and turn off the heat.
28. Transfer 2 pieces of stuffed steak onto each of 4 dinner plates and garnish with the thinly sliced red bell pepper.
29. Serve with a few spoonfuls of mushrooms alongside the steak.

frozen spinach, extravirgin olive oil, garlic, yellow onion, red bell pepper, parma, freshly ground black pepper, salt, storage, extravirgin olive oil, butter, crimini mushrooms, salt, fresh thyme, grape tomatoes, red wine, flatleaf

Taken from www.epicurious.com/recipes/food/views/spinach-stuffed-steaks-with-sauteed-crimini-mushrooms-374818 (may not work)