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Stuffing For Flank Steak
Flank steak is one of my favorite cuts of meat – easy to prepare, richly flavored, and only moderately expensive. I’m typically a purist when it comes to preparing it, so I was skeptical of this stuffed flank steak recipe. Since this cut tastes so great on its own, I thought the filling might make for a muddled meal, plus I worried it would be overcooked. Neither concern manifested, though, and my perfectly cooked steak was delicious with its manchego and veggie filling.
Recipe For Stuffed Flank Steak
I tweaked several parts of the recipe, but the biggest change I have to recommend is rolling the meat with the grain rather than against it. You should see the grain running up and down the length of the stuffed and rolled specimen, with the twine running perpendicular. This way, when you slice the meat you’re cutting against the grain, making the stuffed flank steak wonderfully tender.
Stuffed Flank Steak For Other changes included:
- Swapping blue cheese for the less potent but still flavorful and creamy manchego.
- Replacing the garlic salt with a greater amount of kosher salt.
- Omitting the bread crumbs. (It still held together beautifully!)
- Skipping the black pepper.
Stuffed Flank Steak Makes
Served with a side salad, this stuffed flank steak makes for an easy yet impressive meal. I love the contrast of colors and flavors in this filling and definitely recommend this particular combination, but now that I know this method works so well, I’m excited to experiment with different vegetables and cheeses.
Stuffed Flank Steak Recipe
- 1 flank steak (1 1/2 to 2 pounds)
- 1 package frozen chopped spinach, thawed
- ½ cup crumbled manchego cheese
- 1 jar (7 ounces) roasted red peppers, drained and chopped
- 1 egg yolk
- 2 teaspoons salt
- 1 tablespoon olive oil
- Heat oven to 425 degrees F.
- 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.
- Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, and egg yolk.
- Season open part of steak with 1 teaspoon salt. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from top to bottom. Tuck any loose filling back into ends.
- Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining teaspoon salt.
- Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.
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