Braciole: Stuffed Sirloin Steak

 Just so you know, I could get in big trouble for this recipe. This is insider information and I am willing to put my life on the line to leak it to you. At Publix, you'll find an item in the meat department called "stuffed Flank steak". Flank steak is not a great cut of meat but the way it is prepared, it's actually pretty good. But this recipe right here, is even better but does require a little work and a meat tenderizer. Instead of Flank, I decided to go with Top Sirloin Fillets. Top Sirloin is more tender and has better flavor, but it requires a little more work to stuff it and roll it. The extra work pays off in the end, trust me.

Savings: 5-10$
Ingredients: 1.5-2 lbs Top Sirloin Steak or Fillets
Fresh Spinach (1 bag)
Provolone Cheese (8 oz)
1 tbs salt                             
2 tsp pepper
1 clove garlic minced
1 cup EVO
1 tsp paprika
1 meat tenderizer

One major way to save money here is to buy the Sirloin when it is on sale. If you purchased the Top Sirloin Fillets skip this step, ensure it is thick enough to butter fly it open (Inch and 1/4-1/2). Cut the steak into 2-3 pieces. Now butter fly the fillets/pieces so it becomes twice the width. Lay the meat out as flat as possible and place saran wrap over it. Now flatten the meat out with the tenderizer as thin as possible without breaking it, flip the meat over and repeat. Lay the meat out so that it resembles a square like the picture above. THIS STEP IS IMPORTANT. If it doesn't look some what like above, keep trying until it does.

 Season the meat before placing cheese and spinach on top. Save the oil and 1 tsp of pepper for the top. Lay out the cheese and spinach so it covers the entire square.

 This part will be really easy or really hard depending on how well you did step one. If it's not big enough or has a lot of holes in it, rolling it will be very hard if not impossible. Start from the bottom and slowly fold over the meat and ensure the ingredients stay in and the meat is folding together like the picture above.

 If you roll the meat very tight, you can cut it without butcher twine. If not, you may want to tie string around it every 1-2 inches to ensure it doesn't fall apart.  I cut it into one inch steaks because I didn't want it to take a long time to cook. 

Place the remaining spinach under and around the steaks. Drizzle the oil over the steaks and sprinkle the pepper over the whole dish. Bake it at 400 degrees for roughly 25-30 minutes for medium. It will not take long at all, so be care full not to over cook the meat.