Flank Steak Stuffed With Spinach and Blue Cheese 

When prepared correctly flank steak is, in its own right, full of flavor but there are ways to infuse even more deliciousness. This Flank Steak Stuffed With Spinach and Blue Cheese recipe, for example, adds tangy, slightly sweet flavor to the meat.

 

Preparing the Steak

 

The recipe calls for butterflying the steak, but don’t let that scare you off. It’s very easy to do with a good Boning Knife. The pointed tip easily inserts into the meat and the thin, flexible, sharp blade slices through it with little effort.

 

Using a Boning Knife to butterfly the flank steak.

 

Check out our How To Butterfly Flank Steak video to learn how it’s done.

 

When butterflying, try to keep the steak of an even thickness. If you find that one part is a little thicker than the other after opening it up, use the back of a heavy Ice Cream Scoop or meat mallet to pound it down to even it out.

 

Stuffing the Steak

 

Once the steak is cut open, the recipe comes together easily by layering in the ingredients. This stuffed flank steak includes baby spinach, blue cheese crumbles and chopped roasted red peppers. But, you can load it up with whatever sounds good to you. Leave about a one-inch border to accommodate for the filling spreading out when you roll the steak up.

 

Rolling up the steak.

 

Things like feta cheese, minced mushrooms and diced artichoke hearts would also taste great rolled up in a flank steak.

 

At about two-inch intervals, tie the rolled steak up with cotton twine that’s been soaked in water.

 

Tying the roll to keep it in place while cooking.

 

You can grill the rolled flank steak, or quickly sear the outside in a hot fry pan on the stove and finish it in a 425 F oven. Cook to an internal temperature of 130 F to 135 F for medium-rare or 145 F for medium. You will also want to let the steak rest for about 15 minutes to let the juices redistribute. But, note that during that resting period the internal temperature will rise about five degrees.

 

On top of being amazingly delicious, this Flank Steak Stuffed With Spinach and Blue Cheese just looks awesome. Slice it using a 6-3/4″ Petite Carver for smooth even pieces. Present the colorful pinwheel slices on a platter and wait for all the oohs and ahhs to roll in.