“Flank Steak Stuffed with Mozzarella, Spinach and Sun-Dried Tomato Pesto”

I love cooking food for special occasions. I mentioned before about how hard it is to spend time with loved ones. This past Valentine’s Day was a snowy, stay at home kinda day. I have to admit I planned this meal for my husband and I in advance. Behold, Flank Steak Stuffed with Mozzarella, Spinach and Sun-Dried Tomato Pesto was born. Flank Steak Stuffed with Mozzarella, Spinach and Sun-Dried Tomato Pesto came about when I stopped at Dorfler’s Meat Market (click here) to pick up something I ordered. Great place with friendly service and fresh meat I must say.

Anyway, while waiting on my order, I was looking at some prepared meat rolls available. Hey, nothing this chick couldn’t handle in her own kitchen, plus a meal I knew my husband would love. After picking up my order I went home and started creating this recipe. Flank Steak Stuffed with Mozzarella, Spinach and Sun-Dried Tomato Pesto contains mozzarella cheese, fresh spinach and sun-dried tomato pesto and then baked in your favorite marinara sauce. Bon Appetito! is all I can say. Mozzarella and marinara absolutely go together, don’t you think? Give my Flank Steak Stuffed with Mozzarella, Spinach and Sun-Dried Tomato Pesto recipe a try the next time you need to plan a special meal for friends or family.

On a side note, give Bongiovi Marinara Sauce a try. This marinara sauce is deliciously chunky with a slightly sweet taste and gluten-free. Plus your purchase benefits “JBJ Soul Foundation.” Click here to learn more about Bongiovi Brands and JBJ Soul Foundation. Check your local market for availability.

Flank Steak Stuffed with Mozzarella, Spinach and Sun-Dried Tomato Pesto

1 – 2 pound flank steak, thin and long enough to roll

6 slices mozzarella cheese

1 cup packed fresh spinach

4 T. sun-dried tomato pesto

Olive oil

Salt and pepper to taste

Kitchen twine

1 – 24 oz. jar marinara sauce

Heat oven to 350 degrees. Pound steak with meat mallet to tenderize and achieve same thickness. Lightly rub olive oil on steak, lightly season with salt and pepper. Lay mozzarella cheese on steak; add tomato pesto on top of cheese. Lay spinach on half of the steak. Sprinkle spinach with salt.

Starting with spinach end, roll steak tightly as possible, tucking and rolling. Use kitchen twine to secure roll. Lightly oil steak roll and place in medium-size (11”x7”) oblong baking dish or loaf pan. Pour marinara sauce over flank steak roll. Place in oven and roast for 1 hour 30 minutes, turning after 45 minutes and basting occasionally. Use instant-read thermometer to test for doneness, 140 degrees to 160 degrees for rare to medium. Remove from oven; let rest 10 minutes.

Place flank steak roll on serving platter, cut and remove kitchen twine, slice into ½ inch slices. Pour marinara sauce into serving dish on the side or ladle sauce over steak. Serve with polenta and side salad.