Stuffed Flank Steak
Stuffed Flank Steak is a simple and elegant meal that is perfect for a holiday or family dinner.
Ingredients
- 1 flank steak
- 8 oz sliced mushrooms
- 1/2 medium onion, diced
- 2 tbsp minced garlic
- 2-3 cups baby spinach
- 4 oz goat cheese, crumbled
- 1 1/2 tbsp Marsala wine (or red wine)
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 400 degrees.
- Butterfly the flank steak. To do this, lie the flank steak on a flat surface on a cutting board. Slice through the flank steak lengthwise, making sure not to cut all the way through when you get to the end of the steak. You want one long flank steak - twice as long and half as thin as when you bought it. Once cut, open the flank steak up like a book. Season the side facing you with salt & pepper.
- In a medium skillet, add 2 tbsp of olive oil and let it heat up. Once its hot, add the chopped onion and minced garlic. Let it cook for about a minute and then add the sliced mushrooms. Cook until the mushrooms are soft.
- Add the Marsala or red wine and let it cook down for just a minute or so. Once it has cooked down, add the spinach to the pan and cook until it is wilted. Remove from heat.
- Spoon the vegetable mixture down the center of the open flank steak, leaving an inch or so all around the perimeter. Top with the crumbled goat cheese.
- Carefully roll the flank steak up, making sure to roll AGAINST THE GRAIN of the meat.
- Rub the outside of the flank steak with olive oil and season generously with salt and pepper. If you need to use kitchen twine or even a few skewers to hold the meat together, you can do that.
- Transfer to a baking sheet and bake for 25-30 minutes. After that time, remove the flank steak from the oven and test the temperature with a meat thermometer. You want the meat to be close to 130 degrees for medium rare. The meat will continue to cook once you remove it from the oven so make sure not to overcook it. If you prefer your steak closer to medium, cook until the temperature is around 140.
- Once is it done to your liking, transfer to a cutting board and slice it into thick slices.
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