FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON
I love Blue Cheese....I love Steak....I love Bacon...this mixture is pretty good. Let me know what you think.
Provided by Melanie B.
Categories Steak
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
- In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
- Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
- Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
- Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
- Roast in a 350 degree oven until cooked to your liking.
- Serve with a basic vegetable or mashed potatoes.
- This is also great as a leftover in sandwiches with a fresh sourdough bread.
ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING
A delicious flank steak with a special filling. Have made it many times and have always gotten rave reviews. See what you think.
Provided by hiwayman
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F; heat a skillet over medium-high heat.
- Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
- Transfer to a medium-size bowl and let cool slightly.
- Mix in the croutons, cheese and bread crumbs.
- Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
- Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
- Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
- Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
- Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
- Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.
Nutrition Facts : Calories 355.6, Fat 18.7, SaturatedFat 8.4, Cholesterol 62.4, Sodium 463.1, Carbohydrate 14.6, Fiber 0.7, Sugar 0.3, Protein 30.9
SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK
I'm always looking for great recipes and experiment alot. Every once in awhile, I discover one that just cries out to be shared. The following is just such a recipe. It really is very easy, but the flavor and presentation is quite "gourmet". My wife and I had it for dinner last night with nothing more than a side dish of herbed and garlic scalloped potatoes and a nice bottle of Pinot Noir. It was YUMMY!!
Provided by NICK SUHADOLNIK
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
- Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
- Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
- Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
- Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
- In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
- Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
- Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!
Nutrition Facts : Calories 527.7, Fat 38.3, SaturatedFat 12.3, Cholesterol 79.4, Sodium 525.8, Carbohydrate 6.7, Fiber 2.7, Sugar 1.2, Protein 40.8
MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE
Steps:
- Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
- In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
- In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
- Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
- Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
- Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.
CHEESE-STUFFED FLANK STEAK
This pretty rolled steak never fails to impress. Pecans add crunch to the cheesy stuffing. Rosemary and thyme subtly flavor the meat.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.
Nutrition Facts :
MARINATED FLANK STEAK WITH BLUE CHEESE SCHMEAR
This recipe is from the Washington State Beef Commission. It is excellent on sandwiches the next day, so I usually make two!
Provided by Queer Eye in the Ki
Categories Steak
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Trip steak of any excess fat or silver skin.
- Place steak in large zip lock bag.
- Combine marinade ingredients and pour over steak.
- Close bag& press out any air.
- Move steak around in the bag to marinate.
- Refrigerate over night, or at least six hours.
- Mix schmear ingredients in a small bowl until smooth.
- Refrigerate schmear.
- Bring schmear to room temperature one hour before serving.
- Prior to cooking, remove steak from marinade& drain well.
- Grill steak over HOT fire, about 5 minutes a side for rare.
- Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
- Spread schmear over steak.
- Let rest 10 minutes before serving.
- Thinly slice at an angle across the grain.
- Spoon sauce& juices back over meat when serving.
BLUE CHEESE STEAK
S-i-m-p-l-e beyond words! Two ingredients and about ten minutes to Tastebud Heaven. Serve with oven-roasted spuds (tossed with olive oil) and a broccoli salad.
Provided by Debber
Categories One Dish Meal
Time 11m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 5
Steps:
- Fire up your frying pan to high heat, or get the grill ready.
- Sprinkle steaks with salt and pepper to taste.
- Toss a dab of butter in the pan (or a spritz of oil).
- Place steaks on the hot pan; grill 3 minutes; turn.
- Scatter bleu cheese crumbles over steak while grilling for another 3 minutes.
- Remove meat from heat, let stand a few minutes.
- Serve with oven-roasted potato wedges or whole baked potatoes.
- OPTIONAL: Serve with MORE bleu cheese or bleu cheese salad dressing.
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MUSHROOM AND BLUE CHEESE STUFFED FLANK STEAK
From countrysidecravings.com
5/5 (2)Total Time 1 hr 40 minsCategory Beef, MainCalories 217 per serving
- Place the flank steak on a large cutting board. Using a meat tenderizer, pound out to roughly a 10x13 size. Season with salt and pepper; set aside.
- In a large skillet heat 1 tablespoon of butter and 1 tablespoon of olive oil over medium to medium low heat. Add mushrooms and cook 5-7 minutes or until browned. Add garlic and cook and stir for 2 minutes. Stir in spinach and remove from heat. Spread over seasoned beef. Sprinkle with cheese.
- With the long side facing you carefully and tightly roll up flank steak. Secure with toothpicks. (Use plenty of toothpicks)
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