CHEESY SPINACH AND SUN DRIED TOMATO STUFFED FLANK STEAK WITH MUSHROOM ISRAELI COUSCOUS

Place your flank steak on a cutting board so that the short side of the steak is closest to you and the grain of the meat is running vertically away from you.  Butterfly your steak by slicing it through the middle crosswise, starting at the right side and stopping one inch before slicing completely through the left side, so that you can open it up like a book.  This will create one large thin piece of meat.  Using a meat pounder, pound all over to make the meat an even thickness.  Season the meat liberally with the salt and pepper.

Combine the garlic, olive oil, and Italian seasoning in a 9” x 13” pan.  Whisk to combine.  Place the seasoned flank steak in the baking dish and turn to coat, rubbing the marinade into the meat.  Cover the dish with plastic wrap and let the meat marinade for at least 3 hours, or preferably overnight.  Remove the meat from the fridge at least 30 minutes before cooking so that it can come to room temperature.

Preheat oven to 400 degrees.

Place the marinated meat, cut side up on a cutting board with the grain of the meat running horizontally from left to right. Evenly layer the spinach, sun dried tomatoes, feta, and basil leaves on top of the meat leave 1” of meat exposed at the top.  Place the slices of provolone on top, slightly overlapping to cover all of the filling.

Starting with the long side of the meat closest to you, tightly roll the meat, jelly roll style, tucking in any filling that falls out of the ends.  Place the ‘log’, seam-side-down, on the cutting board.  Using kitchen string, tie the roll at 1” intervals to secure.  Place the meat back in the 9” x 13” baking dish and turn the meat in any of the remaining marinade to coat.

Place the meat seam side down in the pan and bake for 35-45 minutes until a thermometer measures 130-135 degrees in the center of the roast.  Remove from oven, tent with foil and let rest for 15 minutes while you make the couscous.

To make the couscous, melt the butter in a large saucepan and cook the onions and garlic until fragrant, about 2 minutes.  Add the mushrooms and continue cooking until the mushrooms have released most of their juices.

Add the couscous to the pan and continue to cook, stirring frequently, for about 5 minutes.  The couscous will be lightly golden and toasty.  Add the chicken stock and half of the parsley.  Bring to a boil and then reduce the heat to low.  Cover and cook for 12-15 minutes until tender.

After the meat has rested, slice into 1” pieces and serve with the couscous, garnished with more parsley.