My dear friend Bev, keeper of my secrets and new grandmother to Samuel James, emailed this recipe - and suggested it would make a wonderful Valentine's Day meal....I agreed but then thought, why wait?!? 
The recipe calls for London Broil but my butcher talked me into a thinly cut round steak - he said it would be just as good....I think he just didn't want to slice the London Broiler into thin pieces for me - it was getting near quitting time! The round steak I bought was probably a bit too thin - it cooked fast and was not a juicy as I had hoped. The recipe calls for steaks that are "nothing thicker than 1/3 inch" ...I would add to that, nothing thinner as well. First you make the filling - a pesto - with blue cheese, pine nuts, chopped spinach and garlic - which would be great on it's own as an appetizer paired with crackers. Then you spread this filling over the steaks - roll them up and secure with cooking twine - but I prefer to use toothpicks, they were easier to insert and remove.
Once the steaks are seared you pop them into the oven to finish. If you're serving these to guests - and I would definitely say they are "guest worthy" then this allows you time to put the finishing touches on the rest of the meal. These steaks can be on the table in less than 25 minutes - they are flavorful and they look good - thanks for passing this along, Bev, they were great!
Blue Cheese-Stuffed London Broil - from Bev Kowalski in MinneSNOWta
Makes 4 servings:
1 bag (10 oz.) frozen chopped spinach, thawed and drained
1/4 cup pine nuts
4 oz. blue cheese
2 tablespoons minced roasted garlic
1 1/2 pounds thin-sliced London broil
2 tablespoons olive oil
Preheat oven to 400 degrees. (Marinate steaks in three parts red wine to one part soy sauce for 10 minutes to add even more flavor - but this step is optional.)
Filling: Place thawed spinach in center of kitchen towel. Holding towel over sink, twist to squeeze excess water out of spinach. Place spinach in food processor, add pine nuts, blue cheese and garlic. Pulse for 10 seconds or until ingredients form thick paste. Season with salt and pepper to taste.
To assemble: Arrange steaks on work surface. Using fingers or spatula, spread a thin, even layer of filling over steak. Roll each steak into a cylinder. Using kitchen twine or a toothpick, secure roll.
To sear: In large, deep skillet over medium-high heat, heat oil. Add steak rolls. Sear on one side for 1 1/2 minutes. Using tongs, rotate rolls slightly (if you used toothpicks, just push or pull the toothpick to allow for turning.) Sear for 1 1/2 minutes and continue turning and searing until all sides are seared.
To roast: Transfer rolls to a rimmed baking sheet. Roast in oven for 10 to 15 minutes or until instant-read thermometer inserted in center of rolls reads 140 degrees for medium. (I found these cooked much faster because my steaks were so thin - so if you want your steaks to be medium check them at 10 minutes. My steaks were a little more like medium-well to well - still good but a little on the done side.)
"Veni, vidi, Visa. (We came, we saw, we went shopping.) Jan Barrett
