Spinach and Gorgonzola Stuffed Flank Steak

Intro

There’s something incredibly comforting about a stuffed flank steak. As a child, I remember watching my grandmother prepare a similar dish on Sunday afternoons. The aroma of sizzling steak mingled with the earthy scent of sautéed spinach would waft through the house, signaling to everyone that a special meal was about to be served. It was a time for family, laughter, and the anticipation of a delicious dinner. Now, I carry on that tradition with my version of Spinach and Gorgonzola Stuffed Flank Steak, a dish that combines savory flavors and tender textures, perfect for gatherings or a cozy night in.

Why You’ll Love It

This Spinach and Gorgonzola Stuffed Flank Steak is a true crowd-pleaser. It’s a stunning centerpiece for any dinner table yet surprisingly easy to prepare. The combination of rich blue gorgonzola and nutrient-packed spinach creates a flavorful filling that elevates the lean flank steak to new heights. The dish offers a perfect balance of flavors with the creamy cheese complementing the robust steak, while the spinach adds a touch of freshness. Whether you’re cooking for family or entertaining guests, this recipe is sure to impress.

Ingredients

• 1 lean flank steak
• 3 tablespoons olive oil, divided
• 1 shallot, finely chopped
• 2 cups fresh spinach, roughly chopped
• 1/2 cup fresh bread crumbs
• 1/2 cup blue gorgonzola, crumbled
• Salt and pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Butterfly the steak by using a long sharp knife. Hold the knife parallel to the work surface and cut through the long side of the steak, stopping about 1/2 inch from the opposite side. If the steak is already thin, pound it with a mallet to 1/2 inch thick.
3. In a large skillet over medium heat, add 1 tablespoon of olive oil. Sauté the shallots until soft, about 2 minutes.
4. Add the spinach to the skillet and cook until just wilted, about 2 to 3 minutes. Transfer the spinach to a colander.
5. Once the spinach is cool enough to handle, squeeze out all the moisture and transfer it to a medium bowl. Stir in the bread crumbs and gorgonzola. Season with salt and pepper.
6. Place the steak on a sheet of plastic wrap. Evenly smear the spinach mixture over the steak, leaving about a 1-inch border along the side edge.
7. Beginning with the side nearest you, use the plastic wrap as an aid to roll up the steak, gently pressing on the filling. Tie the rolled steak with twine at 2-3 inch intervals.
8. Season the outside of the steak with salt and pepper.
9. Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the roast on all sides, about 2 minutes per side.
10. Place the skillet in the oven and roast for 20 to 25 minutes.
11. Transfer the steak to a cutting board, tent with aluminum foil, and allow it to rest for 10 minutes.
12. To serve, remove the twine from the roast and cut into 1/2 inch to 1 inch thick slices.

Tips

For best results, make sure your steak is evenly pounded to the correct thickness before filling and rolling. This helps ensure even cooking. When searing the steak, make sure your skillet is hot enough to create a good crust, which will seal in the juices. Letting the meat rest after roasting is crucial to maintaining its juiciness, so resist the temptation to cut into it too soon!

Variations & Substitutions

If blue gorgonzola isn’t to your taste, feel free to substitute it with feta or goat cheese for a milder flavor. For a spicier kick, add a pinch of red pepper flakes to the spinach mixture. You can also experiment with adding other herbs like thyme or rosemary for additional aroma and depth.

Storage

Leftover stuffed flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a covered dish and warm in a low oven or microwave until heated through. For longer storage, consider freezing individual slices wrapped in foil and stored in a freezer-safe bag for up to 3 months.

FAQ

Can I prepare the stuffed flank steak in advance?

Yes, you can prepare the stuffed flank steak up to a day in advance. Simply follow the instructions up to the point of searing the steak. Once rolled and tied, store it in the refrigerator, wrapped in plastic wrap. When ready to cook, remove it from the fridge, let it sit at room temperature for about 30 minutes, and continue with the recipe.

What side dishes pair well with this dish?

This dish pairs beautifully with a variety of sides. Consider serving it with garlic mashed potatoes, roasted vegetables, or a fresh garden salad. A side of crusty bread is perfect for soaking up the delicious juices.

Nutrition

This dish is rich in protein and iron, provided by the flank steak and spinach. Blue gorgonzola adds calcium and a unique flavor profile, while the olive oil contributes healthy fats. Remember to enjoy in moderation as part of a balanced diet.

Conclusion

Spinach and Gorgonzola Stuffed Flank Steak is a delightful dish that combines the best of both worlds: flavor and elegance. It’s a recipe that harkens back to cherished family traditions while providing a fresh and modern twist. Whether you’re hosting a dinner party or simply enjoying a special meal with loved ones, this dish is sure to leave a lasting impression. Happy cooking, and may your kitchen be filled with warmth and delicious aromas!

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