Spinach Artichoke Stuffed Flank Steak

Spinach Artichoke Stuffed Flank Steak

1 lb. flank steak
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
4 ounces cream cheese
1 jar (5 oz) artichoke hearts drained and chopped
2 cloves garlic minced
8 ounces sliced Provolone cheese
2 cups baby spinach
2 tablespoons butter

  • Preheat oven to 350 degrees.
  • Butterfly your flank steak so it looks like a thinner open book.
  • Season with salt and pepper.

  • For Full Instruction: dinnerthendessert.com

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