Stuffed Flank Steak2005-01-30
- Course: Nouveau Cajun
- Yield : 6
- Servings : 6
- Prep Time : 50m
- Cook Time : 40m
- Ready In : 1:30 h
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I remember the when I was a young girl, my Mom prepared flank steak with gravy and serve it over rice. We loved it! However we did not realize at the time that flank was considered a poor grade of meat. Step forward now….with the price of what flank is now sold for it is revered as a gourmet eating! What a difference time makes. Check out the prices…but also check out this recipe. Tender and delicious and a wonderful way to serve flank.
- 1 package commercial meat marinade
- 1 onion sliced
- 1 small shallot
- 2 tsp fresh garlic
- 2 tbsp olive oil
- 1 flank steak
- 1 jar roasted red peppers
- 2 ounces mozzarella, pepper jack or feta cheese
- 2 bunches fresh spinach
- salt and black pepper to taste
- garlic powder optional
Slit the flank steak into two separate pieces.
Following instructions on the marinade packet; marinade meat for 15 minutes in a zip lock bag (no need to prick the meat).
While the meat is marinating, sauté in oil the onions, garlic and shallots. Add the spinach and cook until wilted. Season the meat to taste.
Open the beef and spread the spinach mixture. Layer with the red peppers and then the cheese. Roll up the steak and use either toothpicks or string to secure. Season the outside of the steak and spray with cooking spray (optional). I like to do this as it crisps up the meat and prevents excessive dryness.
Place on a rack set in a roasting pan. Cook in a preheated 350 degree oven for 30 minutes (rare) and for 40 minutes for medium well on the ends and medium in the center. Slice into 2-3 inch pieces and serve.