I am always thrilled when I find a recipe that allows me to take an inexpensive cut of meat and transform it into an Super Chef meal.
That’s what you’ll find with this recipe for Stuffed Flank Steak that I found in one of my favorite cookbooks, The New Basics Cookbook. Although I’ve made some additions to their “cooking procedures”, the recipe is basically the same.
Flank steak is a boneless cut of beef that is long and fibrous and comes from the cow’s lower section. Typically you tenderize flank by marinating it before grilling. Or you can slow cook it (braise) in broth and vegetables.
In this recipe we take another approach. Have your butcher butterfly or split the meat down the center so it lays flat and then break down the tough fibers by running it through his meat tenderizer.
- 2.26 Lb Flank Steak (2 steaks)
- 16 oz Spinach
- 7 oz Roasted Peppers
- 4 oz Bleu Cheese
- 2 Tbsp Almond Flour
- 1 Egg Yolk
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Pepper
- ½ tsp Salt
- Start by placing the grain of the flank steak vertically, aka from front to back
- Using a sharp knife, butterfly the flank steak by cutting it from right to left
- Microwave some frozen spinach and drain the liquid
- Slice the roasted red peppers
- Combine remaining ingredients with the spinach and mix
- Spread the mixture over the steak and roll with the grain
- Truss the steak with cotton kitchen twine
- Wrap with saran wrap and marinate for at least 30 minutes
- Cook at 425 degrees for 35 minutes
- Then broil for 10 minutes, rotating after 5 minutes
- Cover with foil and rest for 5-10 minutes before serving