SPINACH AND FETA CHEESE STUFFED FLANK STEAK
I made up this recipe, inspired by a pre-stuffed flank steak that I bought at Trader Joe's. I hope that it turns out as yummy for you as it did for me!
Provided by Helping Hands
Categories Steak
Time 1h
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Prehat oven to 325.
- Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk.
- Fold flank steak strip into rounded steak, leaving a small hole in the middle.
- Stuff feta cheese mixture into hole in the middle of each steak. Hold steak in rounded position by placing toothpick in steak.
- Place steaks in roasting pan (without rack) and cover with foil.
- Bake in oven for 30-45 mins (depending on desired doneness), turning once, and removing cover with 10 mins left to cook.
- Remove from oven.
- Sprinkle with salt and pepper, just before serving.
- NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.
Nutrition Facts : Calories 436.5, Fat 21.8, SaturatedFat 9.9, Cholesterol 154.2, Sodium 435.4, Carbohydrate 8.9, Fiber 5, Sugar 2.8, Protein 51.5
SPINACH-&-FETA-STUFFED FLANK STEAK
Steps:
- Instructions: Preheat the oven to 400º. Place the spinach inside a kitchen towel or colander, and squeeze thoroughly to drain excess liquid. Place in a bowl and mix with the shallot, olive oil, feta cheese, oregano, chile flakes, lemon juice, and salt and pepper to taste. To butterfly the flank steak, lay it on a cutting board with the short side facing you, and slice it horizontally with the grain from one long side to the other, leaving about 1/2 inch closed on one side. Open it up to lay flat, and season well on both sides with salt and pepper. Spread the filling evenly over one side of the steak, and place the other side back to enclose the filling. Roll up, starting with the short side, and secure with toothpicks on the open end. Place the steak, seam-side down on a roasting pan, and cook for about 30-45 minutes, depending on the thickness of the steak, for medium. Let rest for at least 5 minutes, and slice 3/4-inch thick. Serve garnished with lemon wedges.
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
SPINACH-STUFFED FLANK STEAK
Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements -- capers, vinegar, red-pepper flakes, and a smattering of Asiago cheese -- ratchet up the results.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.
- Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
- Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.
Nutrition Facts : Calories 260 g, Fat 12 g, Fiber 4 g, Protein 31 g
FLANK STEAK PINWHEELS
The combination of the marinade, spinach, onion and feta make this a delicious and impressive flank steak recipe that is always a huge hit for guests! Easy to prepare (but it doesn't look like it is), great tasting and pretty to look at too!
Provided by Linda
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 9h20m
Yield 6
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
- Preheat the oven to 350 degrees F (175 degrees C).
- Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
- Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
- Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 10.1 g, Cholesterol 46.8 mg, Fat 20.2 g, Fiber 1.3 g, Protein 17.5 g, SaturatedFat 6.6 g, Sodium 1099.2 mg, Sugar 2.7 g
MARTHA STEWART'S SPINACH-STUFFED FLANK STEAK
This version combine asiago, Parmesan, and Romano with spinach and balsamic vinegar to make a savory and delicious stuffing.
Provided by KathyP53
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat broiler with rack set 4" from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a medium bowl, combine spinach,parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak by laying meatl on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it llike a book but stopping before going all the way through.
- Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. Roll steak over mixture, pressing firmly to compact the filling as much as possible, tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet, rub with oil, and season with salt and pepper.
- Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.
Nutrition Facts : Calories 249.4, Fat 11.4, SaturatedFat 4.1, Cholesterol 77.2, Sodium 298, Carbohydrate 8.1, Fiber 4.4, Sugar 2.2, Protein 29.6
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SPINACH AND FETA STUFFED FLANK STEAK - EMILY BITES
From emilybites.com
Reviews 19Category Main CourseCuisine AmericanTotal Time 55 mins
- Pre-heat the oven to 425. If you are butterflying the steak yourself, here’s a handy how-to video.
- Place the butterflied flank steak on a cutting board. You want the steak to be between ¼”-1/2” thick. If there are parts that are unevenly thick, try to flatten them out with a meat mallet for even thickness. Season by sprinkling a bit of salt and pepper over the steak.
- In a large mixing bowl, combine the spinach, sun dried tomatoes, olives, Feta cheese, basil, parsley, ¼ teaspoon of the garlic salt, ¼ teaspoon of the black pepper, the ¼ teaspoon of salt and the egg yolk. Stir until well combined.
- Turn the steak if needed so that the “grain” of the steak is running left to right in front of you. Spread the spinach mixture evenly across the surface of the butterflied steak, leaving an inch or so at the back bare. Starting with the side closest to you, roll the steak tightly forward, around the filling, until the roll is complete. Use twine to tie up the rolled steak about every 2 inches. If any filling is escaping out the sides, make sure to tuck it back in.
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4.7/5 (10)Total Time 55 minsCategory DinnerCalories 349 per serving
- Using a sharp knife, butterfly the steak by placing your hand on top of the meat and cutting horizontally into the steak until just about 1 inch before you would cut the meat into 2 separate pieces. Open up the steak and set aside.
- In a mixing bowl, combine chopped spinach, cheese, sun dried tomatoes, garlic, basil and fresh ground pepper; mix until well incorporated.
- Spread 1/3 cup of tomato sauce over the steak and top with the previously prepared spinach mixture.
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