SPINACH & ARTICHOKE STUFFED FLANK STEAK

• Preheat oven to 350 degrees f / or if grilling, heat your grill to medium-high, about 400 degrees f
• Butterfly your flank steak - cut the meat into a thinner cut of the same size. Place your hand on top of the protein and slice it carefully in half with long, slow, deliberate slices until just about 1 inch before you would cut the protein into 2 pieces. Pound it flat. Open it up like a book and sprinkle with 1/2 tsp of Sel Magique Classic Blend and black pepper.
  
• In a small bowl mix the cream cheese, artichoke hearts and garlic.
• Spread the cream cheese mixture on the steak, then layer on the Provolone cheese and spinach leaves.
• Roll up the steak and tie with kitchen twine to keep the shape. Cut into four equal slices. If you're grilling, you'll want to individually tie the four individual pieces.
  

STOVE

• In a large skillet, add the butter on medium-high heat and sear the steaks for 3-4 minutes on each side (to get a nice char), then place in the oven for 15-18 minutes or done to your preference. Remove from oven, plate, and spoon remaining butter from pan over the steaks, garnish with chopped parsley if desired, and serve.

GRILL

• Follow as above, but wait to slice into 4 pieces - each with twine - after chilling the roll in the freezer for 15 minutes.
• in small skillet, melt the butter.
• Grill for 5-7 per side - be careful not to overcook as flank steak can get tough if overcooked. baste with the melted butter. Remove, garnish if desired, and serve.