Beef skirt stuffed with spinach and salty cheese

Preheat the oven to 190°C (375°F).
Arrange the skirt meat on a cutting board and season both sides with salt and pepper.
In a skillet, heat the olive oil over medium heat. Add the garlic and onion and sauté until soft and translucent.
Add the spinach to the pan and cook until wilted. Remove from the heat and leave to cool slightly.
In a bowl, mix together the breadcrumbs, parmesan, mozzarella, parsley and spinach mixture.
Spread this filling evenly over one side of the steak, leaving a small margin around the edges.
Roll the fillet tightly and secure with kitchen twine.
Place the rolled steak on a baking tray and pour the beef broth around it.
Roast in the preheated oven for approximately 35-40 minutes over medium heat or until desired doneness.
Let the steak rest for 10 minutes before removing the string, slicing and serving.
Preparation time: 20 minutes | Cooking time: 40 minutes | Total time: 1 hour
Kcal: 450 kcal per serving | Servings: 4 servings