Source: dLife

Flank steak rolled around a blend of spinach, artichokes, Parmesan cheese, and garlic.

Servings

1 fresh spinach, 10 oz. package
7 oz canned artichokes hearts, drained , quartered and chopped
1 tbsp grated Parmesan cheese
1 medium garlic cloves , minced
1 tbsp chopped parsley
2 tbsp Bread Crumbs, garlic & herb
1 tbsp olive oil , divided
1.5 lb Beef, flank steak, london broil, lean, raw, choice, 0" trim

1 Combine the spinach, artichokes, cheese, garlic, parsley, breadcrumbs, and 1 teaspoon olive oil in a medium bowl.
2 Pound the flank steak to 1/2-inch thickness for easier rolling.
3 Place the steak in a large baking dish and sprinkle the spinach mixture over the steak, evenly covering the top. Starting with the long edge, roll up the steak and tie it tightly with twine.
4 Heat the remaining olive oil in a large, nonstick skillet over medium-high heat and brown the steak for about 5 minutes, being sure to brown both sides.
5 Place steak on a baking sheet and bake at 450 degrees F for approximately 15 minutes.
6 Let rest for 3-4 minutes. Remove the twine and slice evenly.

Make sure you roll the steak tightly so you don't lose your filling. Also, don't forget to remove the twine before serving.