Spinach and Gorgonzola Stuffed Flank Steak Recipe

Lay the flank steak on a work surface. If it's thick, butterfly it: using a long, sharp knife held parallel to the surface, cut through the long side of the steak, stopping about 1 inch from the opposite edge. You want to open it up like a book.

If your steak is already thin, or once it's butterflied, pound it with a mallet until it's an even 1/4 inch thick. This helps it cook evenly and makes it easier to roll.

Once the spinach and shallots are cool enough to handle, squeeze out as much moisture as you can. You want it quite dry. Transfer the squeezed mixture to a medium bowl.

Add the bread crumbs and Gorgonzola cheese, then stir to combine. Season generously with salt and pepper.