FLANK STEAK ROULADE WITH
FETA, BELL PEPPER, AND SPINACH

FOR THE PEPPERS:
2 red bell peppers
2 tablespoons olive oil (or more as needed)
FOR THE ROULADE:
3 to 4 pounds flank steak, butterflied and pounded
20 large spinach leaves
8 ounces feta cheese
Salt and pepper to taste
FOR THE SAUCE:
1 shallot, chopped
1/2 cup burgundy or cabernet sauvignon wine
1 tablespoon fresh rosemary, roughly chopped
2 tablespoons unsalted butter
FOR SERVING:
wild rice pilaf and steamed vegetables

TO PREPARE THE PEPPERS:
Preheat broiler. Brush bell peppers with olive oil, place on baking sheet and char under broiler, turning to blacken on all sides. Place peppers in paper bag; remove one pepper at a time to stem and peel it. Cut each pepper into four strips, remove all seeds, then julienne. Set aside.

TO PREPARE THE ROULADE:
Preheat oven to 350 degrees F.

Lay butterflied steak on cutting board, wings opened. Layer spinach leaves on top of steak.

Crumble feta cheese over spinach. Place pepper strips on top. Roll steak tightly, keeping filling inside steak. Place in freezer for at least 30 minutes, until hard enough that it stays together.

Heat an ovenproof saute pan, add olive oil and sear steak, seasoning it with salt and pepper. Turn to cook all sides until nice brown color is achieved.

Place pan in oven until internal temperature of meat is 140 degrees F, about 10-15 minutes. Take out of oven, move steak to cutting board and let stand 10 minutes before serving.

TO MAKE THE SAUCE:
Return steak pan to stove. Saute shallot in drippings until soft. Add wine (carefully, as it may flame up), then add fresh rosemary and reduce liquid by half. Add butter to finish.

TO SERVE:
Remove to cutting board and carve for 8 servings. Top meat with sauce. Serve with wild rice pilaf and steamed vegetables.

Serves 8
From: Greg Torres, Cisco Systems, executive chef
Source: San Jose Mercury News, June 7, 2000