Stuffed London Broil

I got this idea from My Tasty Treasures. Unfortunately when I went to the store there wasn't any flank steak to be found, so I picked up a London Broil and hoped for the best. :-D We had one of my very best friends over for dinner last night, and she actually follows the food blog world as much as I do. She was planning to make this dish soon so it was fun to have her over to see how it turned out. I must say I had quite a bit of trouble cutting the steak in half, but it turned out great and everyone really liked it. The roasted red peppers really made the dish in my opinion, giving it a very interesting flavor. My only recommendation would be to use more cheese. Oh, and make it with flank steak instead!! :-D

STUFFED FLANK STEAK
1 Flank Steak 1 1/2 to 2 poinds
1 pkg frozen chopped spinach, thawed
1/2 cup crumbled blue cheese
1 seven ounce jar roasted red peppers, chopped
2 T. seasoned dry bread crumbs
1 egg yolk
3/4 t. garlic salt
3/4 t. ground black pepper
1 T. olive oil

1. Heat oven to 425.
2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at long side, slice flank steak in half to opposite side, without cutting all the way through. Open up the steak like a book and flatten slightly to an even thickness.
3. Squeeze liquid from spinach and discard liquid. In a medium sized bowl, combine spinach,cheese, peppers bread crumbs, egg yolk, ¼ teaspoon garlic salt, and ¼ teaspoon pepper.
4. Season steak with an additional ¼ teaspoon pepper and garlic salt. Press filling onto steak, leaving a 1 inch border on all sides. Roll up steak to enclose filling, beginning on a short side. The grain of the meat will be running from left to right. Tuck any loose filling back into ends.
5. Tie steak with cotton twine at 2 inch intervals to secure. Rub outside with oil and sprinkle with remaining ¼ teaspoon pepper and garlic salt.
6. Roast at 425 for 35 minutes, then increase heat to broil for 5 minutes, turning once. Let meat rest for 15 minutes. remove twine, slice and serve.

I served this with Crash Hot Potatoes courtesy of For The Love of Cooking.