Stuffed Flank Steak & Roasted Potatoes

This dinner was to die for...yummy!!

I will say it required a fair amount of prep, but the taste made up for all the work. Plus I have a few tools that make cooking a bit easier...like my beloved food processor.

Stuffed Flank Steak
Blue Cheese crumbles
Fresh Baby Spinach
1 Red bell pepper
Garlic
Red Onion
Salt/Pepper
1 Egg yolk
Bread crumbs

In a food processor, blend spinach and half the red onion. Dice bell pepper and combine in a seperate bowl with the spinach/onion mixture. Mix in 1/4 cup bread crumbs, egg yolk and salt and pepper. Lay out the flank steak and pour stuffing onto meat. Roll as best you can, keeping as much of the stuffing in the roll. Tie cotton twine around and lay in a lightly oiled pan for baking. Bake at approx 350 for 35 min. You may need to turn the meat through the process and if the flank steak is thicker in some spots it make come out a little rare.

Roasted Potatoes
Baby Red and Gold potatoes
Fresh Oregano, Rosemary and Sage
Garlic
Red Onion
Olive oil

In a pan, lay the potatoes and pour 1 tbsp of olive oil over the top. Mix the potatoes to make sure they are all covered with oil. Add garlic and half of a red onion, chopped. Add salt and pepper to taste. (I used one onion for both dishes) Roast in oven at 350 for 45 min. I started the potatoes then added the meat 10 or so minutes later. While cooking, if you have a magic bullet or something similar, add the herbs and blend! After the potatoes are roasted sprinkle the herbs over the potatoes as liberally as you like and mix.Enjoy!!