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Havarti Spinach Stuffed Flank Steak
Flank steak gets a cheesy upgrade with a spinach and havarti filling. Juicy, robust, and packed with creamy richness.
- Unroll flank steak and place on a cutting board. Season both sides liberally with salt and pepper.
- Spread bomba evenly across inside surface. Bomba is an Italian condiment made from Calabrian chilies, olive oil and often other vegetables. It gives a spicy salty flavour that helps boost many dishes it can be used in. For a less spicy note, you can use pesto or olive tepanade.
- Top with sliced Havarti cheese and whole spinach leaves.
- Roll as tighly as possible trying to keep all fillings on the inside of the beef roll.
- Using butchers twine tie the roast in several places to kept from unraveling.
- Optional – To prevent filling from coming out the end you can lightly bread both end of the roll using flour, eggwash, breadcrumb method.
- Place steak roll on preheated smoker (preferred) or grill at 300 degrees. On grill indirect heat to prevent overcooking on one side.
- Cook for approximately 25-30 mins aiming for a desired internal temperature of 135. Rest for 15 mins.
- Serve with your favorite sides or slice thinly and place in fresh tortillas.
