Sunday, April 3, 2016

Stuffed Flank Steak

Got some people coming over for dinner that you want to impress? Maybe a special occasion for a special person? Or just want to feel like a badass in the kitchen with minimal effort? This is the recipe you will want to keep on hand. Play with the stuffing and marinade to match your tastes or what's in season. I guarantee everyone at your dining room table will fall a little more in love with you after you make this!

What you will need:
Flank steak
Soy sauce
Balsamic Vinegar
Brown Sugar
Sundried tomatoes packed in olive oil
Green onions
Cooked bacon bits
Frozen spinach - thawed and drained
Feta cheese

Flank steak can be kind of hard to find. It's usually rolled up in a package and oftentimes pre-marinated. I can't stand pre-marinated meat because it can be incredibly salty, so I have included a marinade here, but feel free to do whatever you want!

First, preheat the oven to 400. Unroll the flank steak from the package and lay flat on a cutting board. Pound the flank steak out with the flat side of a meat tenderizer until it is even in thickness. Marinate in soy sauce, balsamic, worcestshire, brown sugar, salt and pepper (go heavy on the brown sugar and balsamic, it is a great balance to the rich stuffing inside).  You will have great flavor after just a couple hours of marinating, but feel free to go even longer.

Meanwhile, mix together chopped bacon bits, cooked chopped AND DRAINED spinach (I use frozen that has been thawed), chopped green onions, sun dried tomatoes and feta cheese with a dash of salt, pepper and garlic powder. Use a ratio of these ingredients that makes sense to you. I used about a cup of spinach, 1/4 cup feta, a couple tablespoons each of the onions, tomatoes and bacon. It is SO important that you have squeezed all of the liquid out of your spinach so you don't end up with a soupy mess.

Next, remove the steak from the marinade and place on a flat work surface. Add the filling down the middle of the length of the steak. Roll the steak lengthwise (not up from the bottom, basically more like hot dog style... If you remember that from grade school) and secure with twine or large tooth picks pre soaked in water. How you roll is important, because when this is all done you want to be able to cut the steak against the grain, as shown in the picture. Sear the stuffed steak on all sides in a hot pan, then transfer to the oven at 400 and bake for about 25 min or until internal temp is 160, a little longer if you like it well done (which I personally think is a crime). Let rest before removing twine and slicing.

Enjoy!


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