Rolled Flank Steak with Blue Cheese Stuffing
Elevate your dinner menu with this Rolled Flank Steak with Blue Cheese Stuffing—an irresistible blend of bold flavors and elegant presentation. Tender flank steak is butterflied and packed with a savory filling of crumbled blue cheese, fresh spinach, garlic, panko breadcrumbs, and parsley, creating a perfectly balanced mix of creamy, earthy, and crunchy textures. After being rolled tightly and seared to a golden crust, the steak is roasted to perfection in the oven, making it juicy and flavorful with every bite. This show-stopping dish is as impressive as it is simple, ideal for a special occasion or a gourmet weeknight meal. Slice it into thick, juicy medallions and serve alongside your favorite sides for a restaurant-worthy feast. Whether you're hosting or indulging, this recipe is sure to impress. Keywords: Rolled Flank Steak, blue cheese stuffed steak, gourmet steak recipe, stuffed flank steak, oven-roasted steak.
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Recipe Information
Ingredients
- 1 pound flank steak
- 1 cup blue cheese, crumbled
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 0.5 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 roll butcher’s twine
Instructions
Preheat your oven to 375°F (190°C).
Place the flank steak on a cutting board. Butterfly it by slicing horizontally through the middle of the steak, being careful not to cut all the way through. Open it like a book and flatten it slightly with a meat mallet.
Season both sides of the steak with kosher salt and black pepper.
In a mixing bowl, combine the crumbled blue cheese, fresh spinach, minced garlic, panko breadcrumbs, and chopped parsley. Mix well to form the stuffing.
Spread the stuffing evenly across the surface of the butterflied steak, leaving a 1-inch border along the edges.
Starting at one of the long edges, carefully roll the steak tightly into a log. Use butcher’s twine to secure the roll by tying it at 2-inch intervals.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, about 2-3 minutes per side.
Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature of the steak reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Remove the skillet from the oven and let the steak rest for 10 minutes before removing the twine.
Slice the rolled steak into 1-inch thick medallions and serve immediately.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.3 g | 207% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 5737 mg | 249% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.0 g | ||
| Protein | 189.0 g | 378% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1413 mg | 109% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2076 mg | 44% | |
*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.
