Stuffed Flank Steak Recipe
This stuffed flank steak with a spinach, red pepper, and manchego filling makes an easy yet impressive meal.
Servings 6 serves
Cost $10
Ingredients
- 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
Instructions
- 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.