Spinach and Blue Cheese-Stuffed Flank Steak |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I'm always looking for great recipes and experiment alot. Every once in awhile, I discover one that just cries out to be shared. The following is just such a recipe. It really is very easy, but the flavor and presentation is quite gourmet . My wife and I had it for dinner last night with nothing more than a side dish of herbed and garlic scalloped potatoes and a nice bottle of Pinot Noir. It was YUMMY!! Ingredients:
10 ounces bag frozen chopped spinach, thawed |
1/3 cup pine nuts |
4 ounces blue cheese |
2 tablespoons minced roasted garlic |
1 1/4-1 1/2 lbs flank steaks |
3 tablespoons olive oil, divided |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper |
6 -8 drops liquid smoke |
Directions:
1. Preheat oven to 400°F.
2. Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
3. Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
4. Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
5. Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
6. Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
7. In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
8. Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
9. Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!
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