THIS RECIPE IS A NEW TAKE ON THE STEAK ROLL-UP I MADE ON THE FIREHOUSE KITCHEN TV SHOW. THIS VERSION, "THE ITALIAN STALLION", IS FOR OUR FRIENDS AT FIREFIGHTERS_DAILY ON INSTAGRAM WHO FEATURE SOME OF THE BEST FIREFIGHTER CONTENT ON THE INTERNET.
I HAD TO REARRANGE THE PICTURES IN REVERSE TO MIMIC THE ITALIAN FLAG. SO FIRST YOU LAYER ON THE SUN-DRIED TOMATO PESTO, THEN THE MOZZARELLA AND FINALLY THE SPINACH.
Sun-dried Tomato Pesto
1/2c sun dried tomatoes, chopped
1 clove of garlic, rough chopped
Handful of almonds
Olive oil
Salt and Pepper
Place all the ingredients except for the olive oil in a food processor. Pulse to get a rough chop. Start drizzling olive oil in the food processor with it running on low-medium. Keep slowly pouring in the oil until a thick past forms.
I USED LONDON BROIL BECAUSE IT WAS HALF THE PRICE OF FLANK STEAK, WHICH IS MY PREFERRED CUT FOR STEAK ROLL-UPS
INGREDIENTS FOR THE STEAK:
2-3 lb. LONDON BROIL, Butterflied
ITALIAN DRESSING
SMALL BAG OF SPINACH
1c SHREDDED MOZZARELLA
SUN-DRIED TOMATO PESTO
Place the steak in a large bowl or deep dish. Pour enough dressing over to cover, marinate for as long as you can, overnight is best.
Preheat oven to 350*
Open the steak so it is laying flat. Spread an even layer of the pesto across the steak. Top with shredded cheese and then spinach. Roll up the steak going with the grain, tie with butcher's twine.
Sear the steak on all sides in a cast iron pan or oven-proof pan with some olive oil. When the steak is browned all around, place the pan in the oven for 20-25 minutes or until the steak reads 135* internally.
Remove from oven and let rest for a few minutes. Remove twine and slice against the grain, serve with remaining pesto that was not used on the steak.
