Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

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[Photograph: Luca Trovato]

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree might be warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach.

Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A quick sear and 25 minutes of roasting later, and the elegant, yet reasonably-sized holiday roast can be on the table.

Why I picked this recipe: If I here hosting a small holiday meal, this is the kind of roast I'd serve.

What worked: Spinach and blue cheese lend steak house elegance to a favorite weeknight cut, making for an ideal small-scale holiday roast.

What didn't: Make sure you (and your diners) are blue cheese fans; the cheese has a strong presence in the finished dish.

Suggested tweaks: You could easily substitute any full-flavored creamy cheese for the blue (Aidells suggests goat cheese) and thawed frozen chopped spinach for the fresh. Aidells also recommends double-butterflied beef tenderloin as an alternative to flank if you have the urge to up the fanciness-level of the roast.

As always with our Cook the Book feature, we have five (5) copies of The Great Meat Cookbook to give away this week.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American, Berkeleyside NOSH, and blogs at cookingwolves.wordpress.com.

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