Spinach-stuffed Steak with Barley Pilaf

I was convinced that I'd posted a photo of this at some point in the past - this is the second time I've made it - but I can't find any entry for it, so I suppose I made it before I started this blog. At any rate, I think this photo is a much better one, since I so badly overcooked the steak the last time that it kind of looked like and had the mouthfeel of shoe leather. I kind of rolled it up the last time, though, and it looked prettier cut than this did.

At any rate, this is just a butterflied piece of some sort of steak, stuffed with sautéed spinach and onion, with a lot of spices, and then put in the oven until cooked through. I don't insist on having well-done steak anymore (I used to; I have a thing about raw and raw-ish meat), but this one was, and it was just perfect, not dry at all.

The barley... I call a pilaf, just because I don't know what else to call it. It's really just cooked barley with some herbs and onion. Barley makes a nice alternative to rice, sometimes. It's got a bit more of a bite to it, like al dente pasta, but the same sort of neutral flavour that makes a good backdrop to pretty much anything.