Spinach and Mozzarella Stuffed Steak with Cabernet Sauce and Potatoes
1 lb. Flank Steak (thinned in half ALMOST completely lengthwise, and laid out flat)
1/2 cup-1 cup fresh Spinach
1/2-3/4 cup Shredded Mozzarella Cheese
Butcher String (twine)
4-5 potatoes, sliced
1 beef bouillon cube
1/2 cup water
1 jar Cabernet Marinara Sauce
1-2 Tbsp. Olive Oil
Garlic Toast slices to serve Steak over!
First, cut your butcher strings! It will make your life easier as you're working. Mine were about 7" long. Use your best judgement.
(I cut 5 at first and then ended up cutting like 4-5 more. Cut extra just in case!)
Salt and pepper your steak.
Lay your Spinach leaves down on the steak.
Lay your Mozzarella cheese over the top of the spinach.
Next begin rolling your steak and tying it.
Heat the Olive Oil in a frying pan. Sear the steak.
Lay your potatoes along the bottom of the Slow Cooker and salt and pepper them. Add the bouillon cube and water.
Place your seared Stuffed Steak on top of the potatoes.
Pour the jar of Cabernet Marinara Sauce over the top.
Cook on LOW for 7-8 hours or on HIGH for 5-6 hours.
Untie and slice your Stuffed Steak. Serve over Garlic Toast slices.