Meaty Blunt

preparation

Preheat oven to 350˚F/ 175˚C

1- Cook the spinach in a covered saucepan over medium heat for about 5 minutes or until wilted. Put in a strainer, let cool under cold water then squeeze out excess moisture with hands.

2- Put the spinach in a food processor and add the bread crumbs, Parmesan, olive oil, and garlic and blend until evenly mixed together.

3- Place the butterflied steak on a clean, dry work surface. Lightly season the top side with salt and pepper. Spread the spinach mixture evenly over the steak. Next layer on the roasted red peppers.

4- Now, starting with the long side, roll-up the steak. Place one of thefoodloops around the center of the roll and cinch tight, tuck the tail end under the cord, then place several more of thefoodloops at about 2″(5 cm) intervals until the roll is secured. NOTE: If your meaty blunt ends up being a fatty blunt, link two of thefoodloops together as seen on the “how to use” page of this site and follow as directed above. When secure, place the roll in a roasting pan brush or mist on some olive oil and sprinkle on the dry oregano. Roast the roll for about 35 to 40 minutes or until meat is medium rare.

5- Let cool for several minutes, remove thefoodloops by pulling up the tail end to uncinch. Finally, slice the roll and enjoy. Serves 4.