Stuffed Flank Steak


When the weather cools down and the grill gets winterized, I like to look for ways to still enjoy steak. This recipe, adapted from Family Circle, is delicious. The steak cooks to a nice medium in the center and the stuffing is just so flavorful. The stuffing I changed around a little bit to fit my taste buds but that’s only natural, so feel free to do the same. I also served with a beef gravy, to help keep the meat moistened while eating. I think you will be very happy you prepared this. Enjoy!


Total Time: 1 hour 30 minutes
Servings: 4

1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed and drained
4 ounces goat cheese
4-5 sundried tomatoes in olive oil, chopped
2 Tablespoons Italian style bread crumbs
1 egg yolk
1 teaspoon garlic powder, divided
1 teaspoon pepper, divided
Kitchen twine
1 Tablespoon olive oil
Gravy, recipe to follow

1. Preheat oven to 425.

2. Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

3. In medium bowl, combine spinach, goat cheese, sundried tomatoes, bread crumbs, egg yolk, and 1/2 teaspoon each of the garlic powder and pepper. Season steak with an additional 1/4 teaspoon each of the garlic powder and pepper. Press filling onto steak, leaving a 1-inch border on all sides.

4. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends. Tie steak with kitchen twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic powder and pepper.

5. Roast at 425 degrees for 30 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice, and serve.

Adapted from Family Circle

Gravy Recipe
2 cups beef broth
1 teaspoon fresh thyme, chopped
2 Tablespoons cornstarch
1/4 cold water

1. Heat beef broth and thyme in small pot over medium-low heat.

2. In a small liquid measuring cup, add the cornstarch and then the cold water. Stir with a fork until cornstarch is dissolved. Slowly whisk into beef broth.

3. Let the beef broth come to a boil and you will see it thicken. Simmer for 5 minutes. Serve over sliced beef.


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