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When Rob and I first started out in life as a married couple, like most young people, money wasn’t plentiful. However, we quickly acquired a taste for good food. Not gourmet food, but basic dishes with a special yummy twist t I learned to develop. In those days, flank steak was a popular common cut of meat. It was inexpensive, so most everyone could put fresh meat on their table. The drawback was that it could be tough, if not prepared properly. Flank steak is from the bottom stomach area of the cow and is mostly muscle with long tough fibers. I usually marinaded my flank steak which added another level of flavor to its already intense beefy taste. It also helped to tenderize it. The trick is to cook it quickly at a high heat and cut it in thin slices against the grain for maximum tenderness.
This Stuffed Flank Steak with Spinach and Blue Cheese recipe wasn’t added to my recipe box until our kids were in middle school. At that point in my cooking experimentations, I was learning to love creating different types of stuffings that had loads of flavor. For this dish, I blended fresh sauteed spinach, crumbled blue cheese, chopped onions, minced garlic, and olive oil into a stuffing mixture. Then, I butterflied the flank steak, pounded it relatively thin, spread the stuffing on one side, rolled it up, and securely tied it every two inches or so with butcher’s string. The result is a beautiful cylindrical shaped stuffed flank steak that Rob cooked quickly on the grill. To serve, I cut it into one inch pieces and plate with a nice fresh garden salad.
To make this dish a great success, I recommend using these cooking tools:
1 (2 lb) flank steak
2 small onions, chopped
6 garlic gloves, minced
3 cups fresh spinach, chopped
1/2 teaspoon pink Himalayan salt
1/2 teaspoon fresh ground pepper
3 tablespoons olive oil
- Butterfly the flank steak
- Pound flank steak relatively thin. Season with salt & pepper. Set aside.
- Place a Calphalon 12″ fry pan on medium heat. (Suggestion: Use a convenient Cuisinart Countertop Burner.) Saute onions and garlic until soft.
- In a medium-sized mixing bowl, combine crumbled blue cheese and the spinach mixture. Season with salt and pepper to taste.
- Turn the flank steak so the “grain” of the steak is running left to right in front of you. Spread the spinach mixture evenly across the surface of the butterflied steak, one inch away from all sides.
- Starting from the side closest to you, roll the steak tightly forward over the filling, until the roll is complete. Use Butcher’s string to securely tie the stek about every 2 inches.
- Brush 1 tablespoon of olive oil over the rolled steak. Place on grill at medium-heat. Turn as each side browns. Ready when the internal temperature reach 130 degrees (medium-rare).
- To serve, I cut it into 1 inch pieces and plate with a nice fresh garden salad.