Spinach Mushroom Bacon Stuffed Flank Steak Recipes

SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK

Steps:

• Lightly score steak with a knife in a diamond pattern.
• Make sure that you do not cut through the meat.
• With a meat mallet, pound steak into a rectangle, as large as possible.
• Sprinkle with salt and pepper.
• Arrange bacon lengthwise on steak.
• Spread spinach over bacon.
• Top spinach with mushrooms and parmesan cheese.
• Roll up steak from short side.
• This will give you a long stuffed flank steak.
• Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
• Cut between picks into 8 or more slices.
• Place steaks on a broiler pan.
• Broil 3 inches from the heat for 6 to 8 minutes.
• Turn.
• Broil other side, until medium doneness.
• Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).

SPINACH & FETA STUFFED FLANK STEAK

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

MARTHA STEWART'S SPINACH-STUFFED FLANK STEAK

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.

FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON

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.

MUSHROOM STUFFED FLANK STEAK

Steps:

• Lightly salt and pepper both sides of the flank steak.
• Spread one side with mustard.
• To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
• Add mushroom pieces and cook for 5 minutes.
• Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
• Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
• To prepare gravy, saute bacon in a Dutch oven until partially done.
• Add the meat roll and brown on all sides, approximately 10 minutes.
• Add the finely chopped onions and saute for 5 minutes.
• Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
• Transfer meat to a preheated platter.
• Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
• Serve the gravy separately.

BACON STUFFED FLANK STEAK

Steps:

• Preheat broiler or prepare barbecue.
• Season steak with garlic salt and pepper.
• Score steak diagonally twice, reversing direction creating "x"s or crisscross pattern.
• Place bacon lengthwise over steak and sprinkle with parsley.
• Roll steak lengthwise, securing with toothpicks at 1-inch intervals.
• Broil or grill, turning frequently until browned on all sides and cooked to degree of doneness desired (20 minutes for med rare).
• While steak is grilling/broiling, cook mushroom and onion slices in bacon grease in same skillet for 15-20 minutes or until browned to desired doneness.
• When steak is done remove toothpicks and cut meat into 8 1-inch rounds and top with mushroom and onion slices.