Spinach and Gorgonzola Stuffed Flank Steak

Ready in : 45 mins

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 portion of this dish contains approximately 47g of protein, 28g of fat, and a total of 523 calories. This recipe serves 4. 9 people found this recipe to be tasty and satisfying. It is perfect for valentin day. If you have gorgonzola, olive oil, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. If you like this recipe, you might also like recipes such as Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak, Spinach-stuffed Flank Steak, and Spinach and Carrot Stuffed Flank Steak.

Ingredients

flank steak

1.5 pounds

olive oil

3 tablespoon

shallot

1

spinach

0.5 pound

bread crumbs

0.75 cup

gorgonzola

0.25 pound

salt and pepper

4 servings

Cooking in Steps

1
Preheat oven to 37

oven
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.

steak

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

olive oil

shallot

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

spinach
5
Transfer to a colander.

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.

salt and pepper

breadcrumbs

spinach

cheese

bowl
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.

spinach

steak

wrap

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

steak

kitchen twine
9
Season the outside with salt and pepper.

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.

olive oil

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

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

aluminum foil

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

kitchen twine

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Spinach and Gorgonzola Stuffed Flank Steak

Ingredients

flank steak

1.5 pounds

olive oil

3 tablespoon

shallot

1

spinach

0.5 pound

bread crumbs

0.75 cup

gorgonzola

0.25 pound

salt and pepper

4 servings

Cooking in Steps

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.

steak

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

olive oil

shallot

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

spinach

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.

salt and pepper

breadcrumbs

spinach

cheese

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.

spinach

steak

wrap

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

steak

9 Season the outside with salt and pepper.

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.

olive oil

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 ?

Similar Recipes

Brussel Sprouts in Bacon and Garlic Sauce

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

All Day Simple Slow-Cooker FALL OFF the BONE Ribs

Trinidadian Chicken Potato Curry

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.