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.
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
STUFFED STEAK WITH PROSCIUTTO AND SPINACH
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
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.
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-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
SPINACH & FETA STUFFED FLANK STEAK
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
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 :
SPINACH-STUFFED STEAK
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
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 AND PARMESAN STUFFED FLANK STEAK
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
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.
FLANK STEAK STUFFED WITH SAUSAGE, BASIL, AND CHEESE
For the fall there is nothing like a crock-pot cooking a hearty dish. This recipe is a classic when combined with buttered steamed spinach, oven roasted potatoes, and a full flavored red wine such as Barola, a Rhone, or a California Merlot.
Provided by Country Chef
Categories Steak
Time 6h20m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Arrange basil leaves to cover flank steak, leaving a 1/2-inch border.
- Place Swiss cheese slices on top of basil leaves.
- Place sausages end to end lengthwise down the center of the steak.
- Starting on one end of steak, roll the steak over the sausage. Tie with string to secure. Season with salt and pepper.
- Heat oil in large skillet. Add steak roll and brown on all sides, about five minutes.
- Transfer steak roll to crock pot, seam side up. Scrape all browned bits & oil into crock.
- Add onions, garlic, wine, beef broth, red wine vinegar, bay leaves, and chopped basil.
- Medium setting for 6-8 hours.
- Drain juices into sauce pan, boil gently for five minutes to reduce. Place in gravy server.
- Slice steak roll into serving portions. Serve with gravy.
Nutrition Facts : Calories 559.2, Fat 34.8, SaturatedFat 13, Cholesterol 95.3, Sodium 599.5, Carbohydrate 8.8, Fiber 0.9, Sugar 2.2, Protein 42.4
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 :
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- Line a cutting board with Saran Wrap. Lay flank steak over Saran Wrap, and cover top of flank steak with Saran Wrap. Pound flat and tenderize, so the steak expands in area, about an inch. Sprinkle both sides with salt and pepper.
- In a shallow pan, heat 1 tbsp olive oil on medium heat, and add mushrooms with garlic powder, and a pinch of salt and pepper. Cook and stir continuously for 5 minutes. Add spinach, and cook for 3 more minutes. Remove from heat and let cool for 10 minutes. Wipe pan clean and set aside.
- Remove top layer of Saran Wrap. Top pounded steak with mushroom and spinach mixture, spreading to 1 even layer over entirety of steak, and top entirety with crumbled blue cheese.
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- 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.
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#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #main-dish #beef #meat #steaks
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