serves four as entrée; serves 10-12 as appetizer
1, 1½-2 lb. flank steak
¾ cup blue cheese, crumbled
1 tablespoon garlic, minced
6 oz. bacon, diced medium
2 tablespoons green onion
2 oz. bread crumbs
2 oz. baby spinach
2 oz. ale or lager beer
2 oz. olive oil
Kosher or sea salt and cracked black pepper to taste
On an even cutting surface, trim the fat off the flank steak. With a
sharp knife, cut the thickness of the flank steak in half as evenly as
possible. You should have two pieces that are as large as your original
piece but half as thick. Lay each piece side-by-side; place plastic wrap
over the top of both pieces and, with the smooth side of a tenderizer,
pound meat until its total size has increased slightly and the meat has
an even thickness. Refrigerate until ready for use.
Fry bacon on medium heat, rendering the fat. Remove the bacon and set
in a mixing bowl. Add garlic to the hot bacon fat; when it starts to
brown, add the beer and, with a wooden spoon, detach the bacon particles
from the bottom of the pan (deglaze). Add the spinach and wilt it for
about 15-20 seconds, then scrape the entire contents of the pan into the
mixing bowl with the bacon. Add blue cheese, bread crumbs, and green
onion; mix thoroughly and divide in two.
Remove meat from refrigerator; season both sides with salt and
pepper. Spread the mixture evenly on the flank steak pieces, leaving
about 1½ inches of exposed meat around the edge. Roll firmly but not
super tight; hold seam together with toothpicks.
Brown in hot pan with olive oil, seam side down first, evenly on all
sides. Transfer to a shallow baking dish and finish in a 350°F oven for
15-18 minutes. Let rest for 10-15 minutes before carving.
bacon recipe source: Nugget Markets (@Nugget_Market), 168 Court St, Woodland, CA 95695