1.95 pounds Flank Steak
10 slices thick cut bacon
7 Oz organic spinach
2 Oz Bella Sun Luci sundried bruschetta
1 tsp dried basil
1/4 tsp onion powder
1/2 tsp garlic powder
1.5 Oz treasure cove gorgonzola
Cook bacon, crumble or chop and set aside.Place a Tsp of the bacon grease into a large frying pan and put it over medium heat. Chop spinach. Add spinach, bruschetta and spices to pan. Stir and Sautee until spinach is wilted but not cooked. (2 minutes).
Place flank steak on a flat surface. Layer spinach mix evenly on steak. Layer bacon and gorgonzola. Roll steak tight enough to hold in the filling but not too tight or all will squeeze out. Tie with butcher’s twine or cotton twine to avoid unrolling.
Bake covered with foil on sheet pan for 45 minutes at 350°F. Remove foil and bake an additional 15-20 minutes. I like mine very pink so you may need an additional 15 minutes to reach the doneness you prefer.
Recipe by: Erin Kisselbach