Imagine cutting into a perfectly rolled steak and revealing a stunning spiral of vibrant green spinach and tangy bleu cheese that promises to transform your dinner from ordinary to extraordinary. This Spinach and Bleu Stuffed Flank Steak is not just a meal—it's a culinary adventure that combines elegant technique with bold, irresistible flavors. Perfect for impressing dinner guests or treating yourself to a restaurant-quality experience right in your own kitchen, this recipe proves that gourmet cooking can be both accessible and absolutely delicious.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1 cup fresh spinach, chopped
- 1/2 cup bleu cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the flank steak by laying it flat on a cutting board and carefully butterfly the meat, creating a thin, even surface by slicing horizontally without cutting completely through.
- Open the butterflied steak and pound it gently with a meat mallet to ensure an even thickness of about 1/2 inch, which will help it cook evenly and roll more easily.
- Season the interior of the steak generously with salt and black pepper, creating a flavor base for the stuffing.
- Spread the chopped fresh spinach evenly across the interior surface of the steak, leaving a small border around the edges to prevent filling from spilling out during cooking.
- Sprinkle the crumbled bleu cheese over the spinach, distributing it uniformly to ensure each slice will have a balanced flavor.
- Carefully roll the steak tightly from one end to the other, creating a compact spiral with the spinach and bleu cheese inside.
- Secure the rolled steak with kitchen twine or toothpicks to maintain its shape during cooking, tying at 1-inch intervals.
- Preheat the oven to 375°F (190°C) and heat olive oil in a large oven-safe skillet over medium-high heat.
- Sear the rolled steak on all sides until golden brown, approximately 2-3 minutes per side, to develop a rich, caramelized exterior.
- Transfer the skillet with the seared steak directly into the preheated oven and roast for 15-18 minutes for medium-rare doneness.
- Remove the steak from the oven and let it rest for 5-7 minutes, which allows the juices to redistribute and ensures a more tender result.
- Remove the kitchen twine or toothpicks, slice the steak into 1-inch thick medallions, and serve immediately while hot.
Tips
- Always let your steak come to room temperature before preparing to ensure even cooking.
- Use a sharp knife when butterflying to create a clean, uniform surface.
- Don't overstuff the steak—leave a small border to prevent filling from leaking during cooking.
- Use kitchen twine or toothpicks to maintain the roll's shape, removing them before slicing.
- Let the steak rest after cooking to retain maximum juiciness.
- For extra flavor, consider adding minced garlic or fresh herbs to the spinach filling.
- Use a meat thermometer to achieve your desired level of doneness.
- If you prefer a more intense bleu cheese flavor, choose an aged or stronger variety.
Nutrition Facts
Calories: 353kcal
Carbohydrates: 3g
Protein: 28g
Fat: 25g
Saturated Fat: 10g
Cholesterol: 85mg
