Stuffed Flank Steak
Ingredients
- 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
Step-by-Step Instructions
- Slit the flank steak horizontally to butterfly it into two separate connected pieces that open like a book.
- 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, heat the olive oil in a skillet over medium heat and sauté the onions, garlic and shallots until softened, about 5-7 minutes. Add the spinach and cook until wilted, about 3-4 minutes. Season the mixture with salt and pepper to taste.
- Open the butterflied beef flat and spread the spinach mixture evenly over the surface. Layer with the roasted red peppers and then sprinkle or crumble the cheese on top. Roll up the steak tightly and use either toothpicks or kitchen string to secure at 2-inch intervals. Season the outside of the steak with salt, pepper, and garlic powder if desired, 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. Let rest for 5 minutes, then slice into 2-3 inch pieces and serve.
Common Problems and Solutions
Q: Why did my flank steak tear when I tried to butterfly it?
A: Use a very sharp knife and work slowly. The flank steak has a natural grain - cut perpendicular to it. If you're having trouble, ask your butcher to butterfly it for you, or look for pre-butterflied flank steak.
Q: How do I know when the stuffed steak is done?
A: Use a meat thermometer inserted into the thickest part. For rare, aim for 125°F; medium-rare is 135°F; medium is 145°F. Remember it will continue cooking a few degrees while resting.
Q: My filling is falling out while cooking. What went wrong?
A: Don't overstuff the steak, and make sure to secure it tightly with toothpicks or string at regular 2-inch intervals. Let any excess liquid from the spinach mixture drain before spreading it on the meat.
Tips and Techniques
Let the stuffed steak rest for 5 minutes after removing from the oven before slicing - this helps the juices redistribute and makes slicing much cleaner. For even more flavor, use the pan drippings to make a quick gravy to serve alongside.
Ingredient Substitutions
- flank steak: skirt steak or thin-cut sirloin
- mozzarella, pepper jack or feta cheese: provolone, goat cheese, or Swiss
- fresh spinach: kale, Swiss chard, or frozen spinach (thawed and squeezed dry)
- roasted red peppers: sun-dried tomatoes or sautéed mushrooms
Equipment Needed
- sharp knife for butterflying the steak
- zip lock bag for marinating
- skillet for sautéing vegetables
- kitchen string or toothpicks for securing the roll
- roasting pan with rack
- meat thermometer (recommended)
Historical Context
Flank steak was historically an economical cut that Southern and Louisiana cooks would often prepare with gravies and serve over rice to stretch the meat further. As culinary appreciation for lean, flavorful cuts grew, flank steak became a gourmet favorite, especially when stuffed and rolled in this elegant presentation style.
