Flank Steak Stuffed with Blue Cheese Spinach and Bacon
Elevate your dinner table with this Flank Steak Stuffed with Blue Cheese, Spinach, and Bacon—a mouthwatering combination that delivers bold flavors in every bite. This recipe transforms a tender, butterflied flank steak into a show-stopping centerpiece by stuffing it with a savory mixture of wilted spinach, tangy crumbled blue cheese, smoky bacon, and fresh parsley. Rolled, tied, and seared to perfection, the steak is finished in the oven for a flavorful roast that's juicy and delicious. Perfect for date nights or special occasions, this stuffed steak pairs beautifully with roasted vegetables or a side of creamy mashed potatoes. With its combination of gourmet ingredients and simple preparation, this dish is sure to impress while remaining easy enough to make at home.
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Recipe Information
Ingredients
- 1 pound flank steak
- 3 cups baby spinach
- 0.5 cup blue cheese, crumbled
- 4 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 roll kitchen twine
Instructions
Preheat your oven to 375°F (190°C).
Lay the flank steak flat on a clean cutting board. Use a sharp knife to butterfly the steak by cutting horizontally into the steak, stopping just short of slicing all the way through. Open it like a book and flatten it out to an even thickness.
Season both sides of the steak with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring, until wilted. Transfer the spinach to a mixing bowl and let it cool slightly.
Once cooled, add the crumbled blue cheese, crumbled bacon, and chopped parsley to the spinach. Stir to combine.
Spread the spinach mixture evenly over the surface of the butterflied steak, leaving a 1-inch border along the edges.
Starting from one of the long sides, tightly roll the steak into a log. Secure the roll by tying it at 2-inch intervals with the kitchen twine.
Heat the remaining 1 tablespoon of olive oil in an oven-proof skillet over medium-high heat. Sear the rolled steak on all sides until browned, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast for 20 minutes for medium-rare, or longer depending on your desired level of doneness.
Remove the steak from the oven and let it rest for 10 minutes before slicing.
Slice the steak into rounds and serve warm.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1342 mg | 58% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 431 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
