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:

1 1 ½ to 2 pounds flank steak trimmed

3 tablespoon olive oil

1 shallot finely chopped

½ pound spinach, washed, stemmed and chopped

¾ cup fresh bread crumbs

¼ pound Gorgonzola or other blue cheese, crumbled

Salt and pepper

Equipment:

oven

knife

frying pan

colander

bowl

plastic wrap

kitchen twine

aluminum foil

cutting board

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:

Quickview
523 Calories
47g Protein
28g Total Fat
18g Carbs
82% Health Score
Limit These
Calories
523
26%

Fat
28g
44%

  Saturated Fat
10g
66%

Carbohydrates
18g
6%

  Sugar
2g
2%

Cholesterol
123mg
41%

Sodium
728mg
32%

Get Enough Of These
Protein
47g
94%

Vitamin K
284µg
271%

Vitamin A
5533IU
111%

Selenium
60µg
86%

Vitamin B3
12mg
63%

Vitamin B6
1mg
62%

Zinc
7mg
53%

Phosphorus
518mg
52%

Folate
166µg
42%

Manganese
0.73mg
37%

Vitamin B12
1µg
33%

Iron
5mg
30%

Potassium
1029mg
29%

Vitamin B2
0.49mg
29%

Calcium
281mg
28%

Vitamin B1
0.37mg
25%

Magnesium
98mg
25%

Vitamin E
3mg
22%

Vitamin C
16mg
20%

Vitamin B5
1mg
17%

Copper
0.27mg
13%

Fiber
2g
9%

covered percent of daily need
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