Spinach-Stuffed Flank Steak

Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements-capers, vinegar, red-pepper flakes, and a smattering of Asiago cheese-ratchet up the results.

Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.

Seasoning Savvy: Mix just what you need ahead of time-2 parts coarse salt with 1 part ground pepperin a small bowl so no bacteria from the raw meat comes in contact with the rest of your salt.