Flank Steak Stuffed With Spinach and Blue Cheese
297 days ago
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When prepared correctly flank steak is, in its own right, full of flavor but there are ways to infuse even more deliciousness. This Flank Steak Stuffed With Spinach and Blue Cheese recipe, for example, adds tangy, slightly sweet flavor to the meat.
Preparing the Steak
The recipe calls for butterflying the steak, but don’t let that scare you off. It’s very easy to do with a good Boning Knife. The pointed tip easily inserts into the meat and the thin, flexible, sharp blade slices through it with little effort.
Check out our How To Butterfly Flank Steak video to learn how it’s done.
When butterflying, try to keep the steak of an even thickness. If you find that one part is a little thicker than the other after opening it up, use the back of a heavy Ice Cream Scoop or meat mallet to pound it down to even it out.
Stuffing the Steak
Once the steak is cut open, the recipe comes together easily by layering in the ingredients. This stuffed flank steak includes baby spinach, blue cheese crumbles and chopped roasted red peppers. But, you can load it up with whatever sounds good to you. Leave about a one-inch border to accommodate for the filling spreading out when you roll the steak up.
Things like feta cheese, minced mushrooms and diced artichoke hearts would also taste great rolled up in a flank steak.
At about two-inch intervals, tie the rolled steak up with cotton twine that’s been soaked in water.
You can grill the rolled flank steak, or quickly sear the outside in a hot fry pan on the stove and finish it in a 425 F oven. Cook to an internal temperature of 130 F to 135 F for medium-rare or 145 F for medium. You will also want to let the steak rest for about 15 minutes to let the juices redistribute. But, note that during that resting period the internal temperature will rise about five degrees.
On top of being amazingly delicious, this Flank Steak Stuffed With Spinach and Blue Cheese just looks awesome. Slice it using a 6-3/4" Petite Carver for smooth even pieces. Present the colorful pinwheel slices on a platter and wait for all the oohs and ahhs to roll in.
Ingredients
- Flank steak (2 pounds)
- 2 cups fresh spinach
- 5 ounces blue cheese crumbles
- 1/2 cup roasted red peppers, drained and chopped
- Salt and pepper
Directions
- Butterfly the flank steak with a Boning Knife. Season with salt and pepper to taste. Leaving a 1-inch border around the edge of the steak, layer on spinach, followed by blue cheese and roasted red pepper.
- Roll the flank steak up lengthwise. Tie the roll with cotton twine that’s been soaked in water, at 2-inch intervals. Season with salt and pepper.
- Grill for about 12 to 15 minutes on each side on medium heat or until desired doneness. Use a meat thermometer for a more accurate temperature (130-135 degrees F for medium-rare, 145 degrees F for medium).
- Let the steak rest for 15 minutes before slicing.
- Other ideas for stuffing: Olive tapenade Pesto and provolone cheese or mushrooms, onions and peppers
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