Spinach and Gorgonzola Stuffed Flank Steak
Spinach and Gorgonzola Stuffed Flank Steak might be just the main course you are searching for. For $4.27 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Advanced
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Preheat oven to 37
Step 2
Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about inch from the opposite side. If the steak is already thin, just pound it with a mallet to inch thick.
Step 3
In a large skillet over medium heat add 1 tablespoon olive oil and saut` the shallots until soft, 2 minutes.
Step 4
Add the spinach and cook until just wilted, about 2 to 3 minutes.
Step 5
Transfer to a colander.
Step 6
When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
Step 7
Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
Step 8
Tie the rolled steak with twine at 2-3 inch interval.
Step 9
Season the outside with salt and pepper.
Step 10
Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.
Step 11
Place in the oven and roast for 20 to 25 minutes.
Step 12
Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
Step 13
To serve, remove the twine from the roast and cut into inch to 1 inch thick slices.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 13 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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