About the music: This is really one of my favorite playlists we have up on Sandwich funk. It consists entirely of relaxed soulful and jazzed out indie dance tracks that i have come across while looking for songs to go into my DJ mixes. We made this meal on a nice relaxing evening so we put together this playlist to capture that mood and take you to a feeling of pleasant contentness as you chef up this delectable dish…as the second to last song says, you’ll be “Ridin’ High.”
2 lbs flank steak
1 bag (about 4 cups) baby spinach
2-3 oz. crumbled feta (I used more cause feta is delicious)
1 cup marinated artichoke hearts
2 tbsp capers
4-5 cloves (roasted) garlic
pinch of salt
pinch of pepper
mint leaves for garnish
No recipe is ever set in stone, and all are susceptible to changes and set backs. Say you accidentally buy artichoke crowns instead of hearts at the grocery store. It is these kinds of incidents that truly make your dish unique, or bland, or perfectly acceptable but not remarkable. But hey, that’s how it goes and you usually learn from it anyway. With that said, this was delicious but it could have been better with some tweaks.
First, if you’re into that kind of thing, you’re going to want to roast your garlic. The easiest way is to take your cloves and cut off the tops, stick them on a baking dish (muffin pans work well for this), pour a little olive oil over them and roast them at 400 for about 45 minutes. We basically forgot to do this so we only roasted them for about 20, don’t worry, it still tasted like garlic.
Next, you’re going to want to chop your spinach and add it to a big bowl with the minced garlic, crumbled feta, capers and artichoke hearts. Add a little salt and pepper in there too. Wait, preheat the oven to 325 before you forget like we did. In our case, we sautéed our artichokes in olive oil for a hot second to soften them up a little since they aren’t as tender or quite as delicious as the hearts, but win some lose some.
With all your ingredients in the bowl, take your steak and butterfly it out by slicing with a super sharp knife lengthwise (making it as thin as possible). It may seem like a daunting task to cut a steak in half thats already super thin, but I was surprisingly successful. With your steaks butterflied, take a pounder, mallet, bottom of a shoe with some plastic wrap on it, whatever you want, and pound the meat to tenderize it and flatten it out a little, yea pound that meat!
Lay ‘em flat, stick your mound ‘o ingredients on top and spread them over the surface of the steak and roll it up like your best doobie. Secure either with kitchen twine or a couple of toothpicks like we did. Arrange the steaks on a baking pan and and pop in the oven for about 25-30 minutes depending on how red ya like it. Quite frankly, I wished I had cooked ours for 3-4 minutes less.
Take out of the oven, cut in half-because things always look better when they’re cut in half, top with some mint leaves and enjoy. If you’re not down with just taking down a heady steak by itself, you may want to consider a side dish. Something light, perhaps considering the meat log in front of you.