Spinach Mushroom Bacon Stuffed Flank Steak
Elevate your dinner table with this indulgent Spinach Mushroom Bacon Stuffed Flank Steak, a show-stopping recipe packed with flavor and flair. This tender, butterflied flank steak is seasoned to perfection, then rolled around a savory filling of crispy bacon, sautéed garlic mushrooms, wilted spinach, and melted mozzarella cheese. Skillfully tied, seared to a golden crust, and roasted to juicy perfection, this dish delivers a harmonious blend of textures and rich, smoky flavors in every slice. Ideal for dinner parties or a luxurious family meal, this stuffed flank steak pairs beautifully with roasted vegetables or a crisp salad. Packed with step-by-step simplicity, this impressive centerpiece is surprisingly easy to prepare, making it the perfect recipe for those seeking a combination of elegance and ease.
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Recipe Information
Ingredients
- 1 pound flank steak
- 2 cups baby spinach
- 1 cup mushrooms
- 4 slices bacon
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons parsley, chopped (optional for garnish)
- 6 pieces (approximately 12 inches each) kitchen twine
Instructions
Lay the flank steak flat on a clean cutting board and, if needed, trim any excess fat. Use a sharp knife to butterfly the steak by slicing it horizontally through the thickest part, being careful not to cut all the way through.
Open the butterflied steak like a book, cover it with plastic wrap, and pound it with a meat mallet to an even thickness, approximately 1/2 inch.
Season both sides of the steak evenly with salt, black pepper, and paprika. Set aside.
In a large skillet over medium heat, cook the bacon until crispy. Remove the bacon and place it on paper towels to drain, leaving the bacon grease in the skillet.
Add 1 tablespoon of olive oil to the skillet if needed. Sauté the minced garlic for 30 seconds until fragrant. Add the mushrooms and cook for 4-5 minutes until softened. Stir in the spinach and cook until wilted, about 2 minutes.
Crumble the cooked bacon and add it to the skillet. Stir to combine and remove from heat. Let the mixture cool slightly, then stir in the shredded mozzarella cheese.
Spread the spinach, mushroom, bacon, and cheese mixture evenly over the surface of the steak.
Starting from one short end, tightly roll up the steak into a log shape with the filling inside. Use kitchen twine to tie the roll securely in 2-inch intervals.
Preheat the oven to 375°F (190°C).
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the steak roll on all sides until browned, about 2 minutes per side.
Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature of the steak reaches 130°F (54°C) for medium-rare or your desired doneness.
Remove the steak from the oven and let it rest for 10 minutes before slicing.
Cut the steak into 1-inch slices, remove the twine, and garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.1 g | 172% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 10.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 18.8 g | 7% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.0 g | ||
| Protein | 178.9 g | 358% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 935 mg | 72% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2306 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.
