Spinach And Blue Cheese Stuffed Flank Steak Recipes

MARTHA STEWART'S SPINACH-STUFFED FLANK STEAK

Martha Stewart's Spinach-Stuffed Flank Steak image

This version combine asiago, Parmesan, and Romano with spinach and balsamic vinegar to make a savory and delicious stuffing.

Provided by KathyP53

Categories Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (10 ounce) packages frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red pepper flakes
coarse salt & freshly ground black pepper
1 (1 lb) flank steak
1 teaspoon olive oil

Steps:

Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.
Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

Nutrition Facts : Calories 249.4, Fat 11.4, SaturatedFat 4.1, Cholesterol 77.2, Sodium 298, Carbohydrate 8.1, Fiber 4.4, Sugar 2.2, Protein 29.6

FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON

Flank Steak Stuffed With Blue Cheese, Spinach, and Bacon image

I love Blue Cheese....I love Steak....I love Bacon...this mixture is pretty good. Let me know what you think.

Provided by Melanie B.

Categories Steak

Time 40m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
2 garlic cloves, minced
1 1/2 lbs flank steaks
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup blue cheese
2 garlic cloves, roasted
1/4 cup red onion, diced
1 scallion, chopped
2 tablespoons panko breadcrumbs
1/2 cup spinach leaves, cleaned
4 slices bacon, chopped
1/4 cup dark beer
salt
pepper

Steps:

Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
Roast in a 350 degree oven until cooked to your liking.
Serve with a basic vegetable or mashed potatoes.
This is also great as a leftover in sandwiches with a fresh sourdough bread.

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Preheat oven to 375 degrees Fahrenheit. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper. FYI, Martha Stewart has a great post on how to butterfly meat. Trust me, it's super easy to do!
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