Spinach and Blue Cheese Stuffed Flank Steak
Elevate your dinner menu with this decadent Spinach and Blue Cheese Stuffed Flank Steak, a show-stopping recipe that combines tender, juicy beef with a rich, flavorful filling. Perfectly butterflied flank steak is layered with garlicky sautéed spinach and tangy crumbled blue cheese, then rolled, seared, and roasted to perfection. The result? A spiral of savory goodness that will impress any guest. Finished with a luxurious red wine pan sauce, this dish is as elegant as it is satisfying. With simple ingredients and straightforward techniques, this gourmet meal is surprisingly approachable for a special weeknight dinner or a festive occasion. Serve it sliced into moist, flavorful pinwheels for a visually stunning and taste-packed centerpiece.
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Recipe Information
Ingredients
- 1 pound flank steak
- 4 cups fresh spinach
- 1 cup blue cheese, crumbled
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 set toothpicks or kitchen twine
- 2 tablespoons butter
- 1 cup beef stock
- 0.5 cup dry red wine (optional)
Instructions
Preheat your oven to 375°F (190°C).
Lay the flank steak flat on a cutting board. Use a sharp knife to butterfly it by slicing horizontally without cutting all the way through, then open it like a book.
Cover the steak with plastic wrap and pound it to an even thickness, about 1/2 inch, using a meat mallet.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
Spread the cooked spinach evenly over the butterflied steak, leaving a 1-inch border along the edges.
Sprinkle the crumbled blue cheese over the spinach layer.
Starting at one of the long sides, tightly roll the flank steak into a log. Secure the roll with toothpicks or kitchen twine spaced every few inches.
Brush the outside of the steak roll with the remaining tablespoon of olive oil, and season it with salt and black pepper.
Heat an oven-safe skillet over medium-high heat and melt the butter. Sear the steak roll on all sides for 2-3 minutes per side until browned.
Place the skillet in the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare, or adjust to your desired doneness.
Remove the steak roll from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 10 minutes.
While the steak rests, prepare the pan sauce. Place the skillet back over medium heat and add the beef stock and red wine (if using). Scrape up any browned bits and simmer for 5-7 minutes until slightly reduced.
Slice the rested steak roll into thick pinwheels and serve with the pan sauce drizzled over the top.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.0 g | 236% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 658 mg | 219% | |
| Sodium | 8425 mg | 366% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.0 g | ||
| Protein | 189.8 g | 380% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1476 mg | 114% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 2303 mg | 49% | |
*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.
