Spinach Stuffed Steak Food

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STUFFED STEAK WITH PROSCIUTTO AND SPINACH



Stuffed Steak with Prosciutto and Spinach image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 12

1 (10-ounce) package chopped frozen spinach
3 tablespoons extra-virgin olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 ounces prosciutto (about 3 to 4 slices), cut into ribbons
Coarse salt
Black pepper
1/4 cup Italian bread crumbs - eyeball it
1/3 cup grated Parmigiano - eyeball it
2 pound eye round roast, strings cut off
Re-sealable plastic bag

Steps:

  • Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
  • Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
  • To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
  • Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
  • Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

SPINACH-STUFFED FLANK STEAK



Spinach-Stuffed Flank Steak image

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

2 packages (10 ounces each) frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated Asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1 small flank steak (1 pound)
1 teaspoon olive oil

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

SPINACH-STUFFED STEAK



Spinach-Stuffed Steak image

A succulent mixture of spinach, peppers and sunflower kernels gives extra-special flavor to these steak slices from Jetta Kaune of Ft. Huachuca, Arizona. "When I have time, I roast my own sweet peppers for the filling," she notes.

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 6 servings.

Number Of Ingredients 9

1 package (10 ounces) frozen chopped spinach, thawed and drained
1 jar (7 ounces) roasted red peppers, drained
1 egg white
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup sunflower kernels, toasted
1 garlic clove, minced
1/2 teaspoon salt
1 beef flank steak (about 1-1/2 pounds)

Steps:

  • In a bowl, combine the first eight ingredients; mix well. Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness. Spread spinach mixture over the steak to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; tie with kitchen string. , Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30-45 minutes longer or until tender. Let stand for 10-15 minutes. Cut into 1/2-in. slices.

Nutrition Facts : Calories 273 calories, Fat 14g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 650mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 2g fiber), Protein 25g protein.

SPINACH & FETA STUFFED FLANK STEAK



Spinach & Feta Stuffed Flank Steak image

If you need a main dish recipe from a slow cooker that offers an upscale feel, this one is a great choice. Elegant enough for company, the rolled flank steak looks pretty on a plate. -Steven Schend, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 6h30m

Yield 6 servings.

Number Of Ingredients 14

1 beef flank steak (1-1/2 pounds)
2 cups crumbled feta cheese
3 cups fresh baby spinach
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
1/2 cup finely chopped onion
5 tablespoons all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1 cup beef broth
1 tablespoon Worcestershire sauce
2 teaspoons tomato paste
1/3 cup dry red wine or additional beef broth
Hot cooked egg noodles, optional

Steps:

  • Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

Nutrition Facts :

STUFFED STEAK ROLLS RECIPE BY TASTY



Stuffed Steak Rolls Recipe by Tasty image

Here's what you need: canola oil, garlic, sweet onions, mushrooms, kosher salt, freshly ground black pepper, flank steak, fresh baby spinach, provolone cheese

Provided by Tasty

Categories     Dinner

Yield 6 rolls

Number Of Ingredients 9

2 tablespoons canola oil, divided
3 tablespoons garlic, chopped
2 sweet onions, like Vidalia, chopped
2 cups mushrooms, thinly sliced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
2 lb flank steak
4 oz fresh baby spinach, 1 package
9 slices provolone cheese

Steps:

  • Preheat oven to 350°F (175°C).
  • Heat one tablespoon of the oil in a pan over medium-high heat. Combine the garlic, onions, mushrooms, salt, and pepper in the pan and cook until almost all of the moisture has evaporated and the onions are caramelizing, 15-20 minutes. Remove from heat and set aside.
  • Lay the flank steak on a cutting board. Add salt and pepper on both sides, to taste.
  • Spoon the mushroom and onion mixture on top, spreading it evenly across the steak. Sprinkle the spinach on top, followed by the slices of provolone. Press down lightly to compress the spinach.
  • Starting at the bottom of the flank steak, roll it up tightly, making sure the grain of the meat is running horizontally. Use six toothpicks to secure the steak roll. Slice the steak roll into six equal rolls.
  • Heat the remaining oil in a pan over high heat. Sear the steak rolls on one side for one to two minutes, then flip. Sear the second side for about one minute, then bake for 10-15 minutes, until medium rare.
  • Remove the toothpicks, then serve!
  • Enjoy!

Nutrition Facts : Calories 390 calories, Carbohydrate 7 grams, Fat 19 grams, Fiber 1 gram, Protein 45 grams, Sugar 3 grams

SPINACH AND CARROT STUFFED FLANK STEAK



Spinach and Carrot Stuffed Flank Steak image

Categories     Beef     Vegetable     Quick & Easy     Bacon     Spinach     Carrot     Summer     Grill/Barbecue     Gourmet

Yield Makes 6 servings

Number Of Ingredients 13

4 medium carrots, cut crosswise into thirds
6 bacon slices, cut crosswise into 1/2-inch pieces
1 cup fine fresh bread crumbs
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon finely chopped fresh oregano
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
1 (2 1/2-lb) flank steak, trimmed
1/2 lb spinach, stems discarded
Special equipment: kitchen string

Steps:

  • Cook carrots in a saucepan of boiling salted water until barely tender, 6 to 8 minutes, then drain (carrots will continue to cook as they cool). When cool, cut each section lengthwise into 3 pieces.
  • Cook bacon in a skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving fat. Stir together bacon, bread crumbs, parsley, garlic, oregano, salt, pepper, clove, nutmeg, and 2 tablespoons fat in a bowl until combined well.
  • Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.
  • Turn steak so a long side is nearest you, then arrange spinach evenly over steak, leaving a 1-inch border along edge farthest from you. Top spinach with carrot pieces, arranging them parallel to long side and spacing them evenly, then sprinkle evenly with bread crumb mixture.
  • Beginning with side nearest you and using plastic wrap as an aid, roll up steak, gently pressing on filling (do not roll too tightly or filling will slip out from ends), then tie steak crosswise with string at 3/4-inch intervals. Season with salt and pepper.
  • To cook steak using a charcoal grill:
  • Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
  • When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear steak on all sides on lightly oiled rack over coals until well browned, 8 to 10 minutes.
  • Move steak to side of grill with no coals underneath and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 15 to 20 minutes total.
  • To cook steak using a gas grill:
  • Preheat all burners on high, then adjust heat to moderately high. Sear steak on all sides on lightly oiled rack over flames until well browned, 8 to 10 minutes.
  • Turn off burner directly below steak and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 25 to 30 minutes total.
  • Carve steak:
  • Transfer steak to a cutting board and let stand, covered loosely with foil, 20 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string, being careful not to unroll steak, and cut steak into 1/2-inch-thick slices with a sharp knife.
  • Available at hardware stores and some specialty foods shops.

SPINACH STUFFED FLANK STEAK ROLLS



Spinach Stuffed Flank Steak Rolls image

Pan Grilled butterflied Flank Steak stuffed with spinach, garlic, and cheese. These delicious steak pinwheel rolls are tender and cheesy and make a delicious low-carb dinner!

Provided by Layla

Categories     Dinner

Time 30m

Number Of Ingredients 8

1 lb. flank steak (butterflied)
2 tablespoons oil
½ cup onion (chopped)
3-4 cloves garlic (minced or crushed)
4 ounces cream cheese
8 ounces sliced Provolone cheese (or mozzarella or your favorite melting cheese)
2 cups baby spinach
Salt and pepper (to taste)

Steps:

  • Preheat oven to 375F degrees. Butterfly Steak by slicing horizontally across and pounding. Season with salt and pepper. Set aside.
  • Heat 2 tablespoons oil to a small saucepan over medium-high heat. Add onion and cook for 2-3 minutes or until tender and almost golden. Add the garlic and sautee for another minute. Remove from and stir in cream cheese until fully combined. Season with salt and pepper.
  • Spread the cream cheese mixture on the steak, then layer the spinach and cheese. Roll up steak and tie with kitchen twine or pierce with toothpicks or short kabob skewers to keep the roll intact. Using a sharp knife, slice roll between pieces of toothpicks or twine. Season pinwheels lightly with salt and black pepper.
  • Heat a large heavy-duty pan to medium-high heat. Add the steak pinwheels and sear for 2-3 minutes per side. Transfer to a baking dish or place the entire pan in the oven if it is oven safe, and bake for 10 minutes. Remove from oven, tent with aluminum foil and let rest for 5 minutes before serving.

Nutrition Facts : ServingSize 2 rolls, Calories 528 kcal, Carbohydrate 5 g, Protein 41 g, Fat 37 g, SaturatedFat 18 g, Cholesterol 138 mg, Sodium 660 mg, Sugar 2 g

CUBE STEAK FLORENTINE



Cube Steak Florentine image

Spinach, cheese, and cube steak. Delicious! Good with hot buttered or cheesy rice. Also good with basmati rice. Spinach mixture is good just by itself as a vegetable.

Provided by Silver Raven

Categories     Meat

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 10

1 (10 ounce) package chopped spinach, thawed and drained
1 (2 7/8 ounce) can French-fried onions
1 cup colby-monterey jack cheese, shredded
1/2 teaspoon salt
4 -6 cube steaks
2 -3 teaspoons dijon-style mustard
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Steps:

  • Preheat oven to 375 degrees F.
  • Spray 13x9x2 inch baking pan with nonstick spray.
  • In a medium bowl, combine spinach, French fried onions, Colby Jack cheese and salt.
  • Mix well.
  • Spread a cube steak with about 1/2 teaspoon of mustard, then top with an even layer of spinach mixture& press to flatten.
  • Roll up, jelly roll style and set aside.
  • Repeat for remaining cube steaks.
  • Place remaining spinach mixture into the bottom of the pan and place cube steak spirals on top.
  • Combine oil, paprika, pepper and garlic powder and spread over cube steaks.
  • Cover with foil and bake for 30 minutes in preheated oven.
  • Uncover and bake for 10 minutes longer.

SPINACH-STUFFED CUBE STEAKS



Spinach-stuffed Cube Steaks image

Remove toothpicks before serving, or at least warn your guests that they may encounter a toothpick or two!

Provided by Pami

Categories     Appetizers

Time 30m

Yield 4

Number Of Ingredients 7

1 1/2 pounds Cube steaks -4 pieces
1/4 cup Pesto sauce
4 teaspoons Dehydrated onion flakes
10 ounces Frozen chopped spinach -thawed and squeezed dry
1 cup Boiling water
2 cubes Beef bouillon
1 clove Garlic -crushed

Steps:

  • Pound steaks thin between layers of plastic wrap. Spread each steak with 1/4 of pesto, then layer with 1/4 of onion flakes and finally 1/4 of spinach. (Alternatively, combine pesto, onion and spinach and divide mixture evenly between steaks.) Roll up and secure with toothpicks. Dissolve bouillon cubes in water; stir in garlic. Pour bouillon mixture into crockpot. Add steak rolls in a single layer. Cover and cook on LOW for 8 to 10 hours. Per Serving: 448 Calories; 30g Fat (60.0% calories from fat); 38g Protein; 6g Carbohydrate; 3g Dietary Fiber; 110mg Cholesterol; 554mg Sodium.

Nutrition Facts : Calories 434 calories, Fat 29.8421328205128 g, Carbohydrate 5.96981307692307 g, Cholesterol 112.5 mg, Fiber 2.27783724299073 g, Protein 34.9032928205128 g, SaturatedFat 11.8467815 g, ServingSize 1 1 Serving (276g), Sodium 175.46025 mg, Sugar 3.69197583393234 g, TransFat 4.06076465384615 g

SPINACH AND PARMESAN STUFFED FLANK STEAK



Spinach and Parmesan Stuffed Flank Steak image

Make and share this Spinach and Parmesan Stuffed Flank Steak recipe from Food.com.

Provided by ellie3763

Categories     Spinach

Time 50m

Yield 5 serving(s)

Number Of Ingredients 9

3 cups Baby Spinach
1/3 cup chopped onion
1 garlic clove
1 1/2 cups grated cheese (Parmesan, mozzarella, and asiago)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 1/2-2 lb) flank steaks
1/2 cup A.1. Original Sauce or 1/2 cup barbecue sauce

Steps:

  • Preheat oven to 425 degrees.
  • In a food processor, pulse the spinach, onions, and garlic. Add the cheeses, oregano, salt and pepper and pulse until just combined.
  • Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick. Spread the spinach and cheese mixture to within about 1 inch of the edges. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.
  • Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 - 10 minutes.
  • Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes.
  • Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. Remove from pan and place on a cutting board. Tent with foil and let rest for about 5 - 10 minutes.
  • Slice in rounds with a sharp knife and serve.

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6 INGREDIENT STUFFED FLANK STEAK ROLLS ( PINWHEELS)

From whiskitrealgud.com
5/5 (29)
Category Dinner
Cuisine American
Total Time 23 mins
  • Preheat oven to 375 F. Cover the steak with plastic wrap or wax paper and pound it thin but not too thin or you may make holes. Butterfly the steak and season both sides with the parsley, salt and pepper.
  • Sprinkle the cheese over the beef leaving 1 inch border along the edge. Grate the lemon zest over the cheese. Tear the spinach up into pieces. Place it into a bowl.
  • Starting from the end closest to you, began rolling up tightly. Tie pinwheels with kitchen twine, toothpicks or skewers to keep them from falling apart.
  • Add vegetable oil to a cast iron skillet over medium high heat. Once hot, add the stuffed flank steaks and brown each side for about 2-3 minutes then pop them into the oven for about 5-10 minutes.
  • Remove from the oven and tent with foil to rest for 5 minutes. Remove the twine and serve with salad.


SESAME-SPINACH STUFFED FLANK STEAK RECIPE | EATINGWELL
Place steak on a cutting board and cover with a sheet of plastic wrap; pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Spread the spinach mixture over …
From eatingwell.com
4/5 (1)
Total Time 50 mins
Category Healthy Flank Steak Recipes
Calories 264 per serving
  • Mix spinach, scallions, tamari, 2 teaspoons sesame seeds, ginger, sesame oil and garlic in a medium bowl.
  • Place steak on a cutting board and cover with a sheet of plastic wrap; pound with a meat mallet or heavy skillet to an even 1/4-inch thickness. Spread the spinach mixture over the steak, leaving a 1-inch border. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie the steak with kitchen string at 2-inch intervals. Season with salt and pepper.
  • Heat grapeseed oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, about 3 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center of the steak reads 120 degrees F to 125 degrees F for medium-rare, 12 to 15 minutes.


GRILLED STUFFED FLANK STEAK - STUFFED WITH SPINACH ...
Set marinade aside. Using a meat mallet (or a rolling pin), pound the steak to between ¼”-½”, making sure that the thickness is uniform. Place flank steak in a small glass …
From spicedblog.com
4.9/5 (9)
Total Time 2 hrs 55 mins
Category Main Course
Calories 332 per serving
  • Using a small bowl, add all of the marinade ingredients except for steak; stir until well combined. Set marinade aside.


6 EASY STUFFED FLANK STEAK RECIPES - FIVE STAR HOME FOODS

From fivestarhomefoods.com
  • Italian Stuffed Flank Steak. Garlic, herbs, prosciutto and provolone, say no more! Add a drizzle of balsamic glaze or A1 steak sauce to kick up the flavor even more!
  • Spinach and Feta Stuffed Flank Steak. A Mediterranean style stuffed flank steak oozing with spinach, feta, sundried tomatoes, and herbs – is your stomach growling yet?
  • Mushroom and Blue Cheese Stuffed Flank Steak. There’s just something about the combination of blue cheese and beef that makes your mouth water. Blue cheese has a very unique taste, so if it’s not your thing, you can substitute the blue cheese for goat cheese which is much more mild.
  • Fajita Stuffed Grilled Flank Steak. Just because this stuffed flank steak recipe is low in carbs and fits into the ketogenic diet, doesn’t mean it’s not bursting with plenty of flavor!
  • Spinach and Artichoke Stuffed Flank Steak. If we told you this could be ready in a half hour, would you believe us? This is a quick meal that can be made in 30 minutes or less for a fancy dinner party or just for a weeknight dinner with the family.
  • Bourbon Marinated Flank Steak with Roasted Mushroom, Sage and Fontina. Pop some chicken nuggets in the oven for your kids – this flank steak is only for adults!


KETO RECIPE: STUFFED FLANK STEAK WITH BABY SPINACH
Read – Spinach and Provolone Stuffed Flank Steak. How to Cook Stuffed Flank Steak In The Oven. Follow these steps to make this stuffed flank steak recipe. Step 1 – Preheat the oven to 350 degrees. Step 2 – Use a large skillet and over medium-high heat the olive oil. Step 3 – Once your olive oil is heated, add the onions and cook for about 2 – 3 minutes. Make …
From thehappyhomelife.com
5/5 (1)
Total Time 45 mins
Category Keto Recipe
Calories 400 per serving


SEVEN COLOURS CREAMED SPINACH STUFFED BUTTERNUT ...
2. Meanwhile, blanch the spinach in salted water. Drain and run under cold water to stop the cooking process. Squeeze to remove any excess moisture. 3. Heat the béchamel over a low heat and add the blanched spinach. Mix well. 4. Scoop the creamed spinach into the cooked butternut halves and top with the Parmesan. 5. Return to the oven and bake ...
From taste.co.za
5/5 (1)


MUSHROOM & SPINACH STUFFED STEAK | WOLF GOURMET BLOG
Mushroom and Spinach Stuffed Steak from Grandbaby Cakes. December 7, 2016 at 8:45 am by Jocelyn Delk Adams. With the holiday season officially in full swing, my family is spending quite a bit of time deciding on big holiday menu recipes! From the turkeys and prime ribs to the richest side dishes, each recipe must be utterly delicious and insanely memorable …
From blog.wolfgourmet.com
3.4/5 (162)


STEAK AND SPINACH RECIPES | SPARKRECIPES
Grilled Basalmic Skirt Steak w/ Sauteed Baby Spinach and Tomato-Vidalia-Blue Cheese Salad. Amazing, filling, tasty and healthy entree from Cooking Light magazine, May/2010!
From recipes.sparkpeople.com


SPINACH-STUFFED FLANK STEAK RECIPE - FOOD NEWS
Recipe For Spinach-Stuffed Steak - Gather all ingredients and heat grill to 425 degrees. Lay your flank steak onto a cutting board and start slicing it in half. Keep cutting, try to stay in the middle of the steak so both sides are the same width. Cut until about one inch left on one side. Open the steak up like a book. Add your chopped spinach to a bowl, pour in your bread …
From foodnewsnews.com


SPINACH AND CARROT STUFFED FLANK STEAK RECIPES
Braised Stuffed Flank Steak Recipe - Food.com great www.food.com. Score flank steak on each side at 1 inch intervals. In large bowl combine bread cubes, onion, celery, parsley, sage, salt & pepper, wine and mix well. Place stuffing down center of meat and roll up, working from the long side, and tie with cooking twine. In a dutch oven or large pan, brown the meat in the hot oil. …
From tfrecipes.com


YOTAM OTTOLENGHI’S RECIPE FOR SPINACH AND GORGONZOLA ...
Observer Food Monthly's 20 best recipes Food Yotam Ottolenghi’s recipe for spinach and gorgonzola-stuffed jacket potatoes A hearty meal in itself, or a tasty side dish alongside a simple steak ...
From theguardian.com


SPINACH STUFFED CUBE STEAK RECIPES - ALL INFORMATION ABOUT ...
Spread each steak with 1/4 of pesto, then layer with 1/4 of onion flakes and finally 1/4 of spinach. (Alternatively, combine pesto, onion and spinach and divide mixture evenly between steaks.) Roll up and secure with toothpicks. Dissolve bouillon cubes in water; stir in garlic.
From therecipes.info


SPINACH-STUFFED STEAK - PLAIN.RECIPES
Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness. Spread spinach mixture over the steak to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; tie with kitchen string.
From plain.recipes


SPINACH STUFFED STEAK RECIPES
Spinach Stuffed Steak Recipes. 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 …
From tfrecipes.com


SPINACH-AND-MUSHROOM-STUFFED FLANK STEAK – HAYLIE POMROY
Directions. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. In a medium skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and onion and sauté until the onion is just turning golden brown, about 8 minutes. Add the garlic and sauté for 2 minutes more.
From hayliepomroy.com


SPINACH-STUFFED STEAK RECIPE
Spinach-stuffed steak recipe. Learn how to cook great Spinach-stuffed steak . Crecipe.com deliver fine selection of quality Spinach-stuffed steak recipes equipped with ratings, reviews and mixing tips. Get one of our Spinach-stuffed steak recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


31 STUFFED STEAK IDEAS | RECIPES, BEEF RECIPES, FOOD
Jan 10, 2014 - Explore Sheri Green Basford's board "Stuffed Steak", followed by 249 people on Pinterest. See more ideas about recipes, beef recipes, food.
From pinterest.com


SPINACH AND CARROT STUFFED FLANK STEAK - DAIRY FREE RECIPES
Spinach and Carrot Stuffed Flank Steak might be just the main course you are searching for. One portion of this dish contains about 47g of protein, 19g of fat, and a total of 451 calories. This dairy free recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for valentin day. If you have bacon, spinach, flank steak, and a few other ...
From fooddiez.com


SPINACH STUFFED FLANK STEAK RECIPE - FOOD NEWS
10 Best Stuffed Flank Steak Spinach Cheese Recipes. Prep Time: 1 hour 15 mins. Cook Time: 45 mins. Lay the steak out flat, add the salt, peper, and garlic powder evenly over the steak. Top with provolone keeping it more toward the center then the edges. Add the baby spinach evenly over the top. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. …
From foodnewsnews.com


SPINACH STUFFED FLANK STEAK RECIPES | DEPORECIPE.CO
Spinach Stuffed Flank Steak Recipes. 6 ing stuffed flank steak rolls pinwheels stuffed flank steak with spinach sweet and savory meals 6 ing stuffed flank steak rolls pinwheels spinach artichoke stuffed flank steak dinner then dessert
From deporecipe.co


SPINACH STUFFED FLANK STEAK - ALL INFORMATION ABOUT ...
Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible. Advertisement. Step 2. In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss …
From therecipes.info


SPINACH AND MOZZARELLA STUFFED FLANK STEAK | RECIPES ...
Spinach and Mozzarella Stuffed Flank Steak. Recipe overview. Prep: 10 min; Cooking: 15 min; Ready in 25 min; Serves 4 - 6 people; Ingredients. 1kg flank steak; Salt and freshly ground black pepper ; 2 garlic cloves, crushed; 125g cream cheese; 200g mozzarella cheese, sliced; 2 cups baby spinach; 140g marinated artichokes, drained and chopped; Olive oil; Butter; Tips and …
From karanbeef.com


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