When making this easy sheet pan dinner, be sure to roll the stuffed flank steak with the grain. That way, you will be cutting the finished dish against the grain, which will yield more tender slices. Baby carrots look prettiest when you leave a little bit of the stem attached.
Roasted Red Pepper, Spinach and Asiago Stuffed Flank Steak with Brown-Sugared Carrots
- 1 1/2 lb. (750 g) flank steak, butterflied
- Kosher salt and freshly ground pepper
- 3 cups (3 oz./90 g) packed spinach leaves
- 4 tsp. olive oil
- 1/2 cup (2 oz./60 g) shredded Asiago cheese
- 2 small red bell peppers, roasted, seeded, and cut into 2-inch (5-cm) pieces
- 2 bunches baby carrots, peeled and stems trimmed
- 2 Tbs. unsalted butter, at room temperature
- 1 1/2 Tbs. firmly packed dark brown sugar
1. Preheat an oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. Lay the flank steak on a work surface so the grain is running left to right and season with salt and pepper. In a bowl, toss together the spinach and 2 tsp. of the oil and arrange on the steak, leaving a 1-inch (2.5-cm) border. Sprinkle the cheese over the spinach and place the peppers in a single layer on top. Starting with the side closest to you, roll up the steak tightly, taking care to keep the stuffing inside. Place, seam side down, on one end of the prepared pan. Using kitchen string, tie the roll at 3-inch (8-cm) intervals. Brush the steak with the remaining 2 tsp. oil and season all over with salt and pepper.
3. To ensure even cooking, cut any larger carrots in half lengthwise. In a small bowl, stir together the butter, brown sugar and 1/2 tsp. salt. Using your hands, spread the butter mixture all over the carrots and place on the other end of the pan.
4. Roast for 15 minutes and then toss the carrots. Continue roasting until the carrots are fork-tender and an instant-read thermometer inserted into the thickest part of the flank steak roll registers 125°F (52°C), 15 to 20 minutes longer. Transfer the steak to a cutting board, tent loosely with foil and let rest for 10 minutes. Snip the strings and cut into 1-inch (2.5-cm) slices. Serve the carrots alongside. Serves 4.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan