Spinach and Gorgonzola Stuffed Flank Steak

You can never have too many main course recipes, so give Spinach and Gorgonzola Stuffed Flank Steak a try. This recipe makes 4 servings with 523 calories, 47g of protein, and 28g of fat each. For $4.21 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 9 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 45 minutes. If you have bread crumbs, olive oil, shallot, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. valentin day will be even more special with this recipe. Overall, this recipe earns a spectacular spoonacular score of 94%. Try Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak, Spinach-stuffed Flank Steak, and Spinach and Feta Stuffed Flank Steak for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 375. 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. In a large skillet over medium heat add 1 tablespoon olive oil and saut` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander. 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. 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. Tie the rolled steak with twine at 2-3 inch interval. Season the outside with salt and pepper. 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. Place in the oven and roast for 20 to 25 minutes. Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes. To serve, remove the twine from the roast and cut into inch to 1 inch thick slices.

 

Step by step:

1. Preheat oven to 37

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.

3. In a large skillet over medium heat add 1 tablespoon olive oil and saut` the shallots until soft, 2 minutes.

4. Add the spinach and cook until just wilted, about 2 to 3 minutes.

5. Transfer to a colander.

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.

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.

8. Tie the rolled steak with twine at 2-3 inch interval.

9. Season the outside with salt and pepper.

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.

11. Place in the oven and roast for 20 to 25 minutes.

12. Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.

13. To serve, remove the twine from the roast and cut into inch to 1 inch thick slices.

Nutrition Information:

covered percent of daily need