Thursday, September 29

Mama Kat Thursday: Stuffed Flank Steak!

The Mama Kat prompt today was to, "Recycle a July post from ANY year I've been blogging."
And the winner is...Stuffed Flank Steak from July 2013!
This is a delicious way to fix up a flank steak that I found on Pinterest! If you can find a flank steak on sale, I highly recommend it!

Stuffed Flank Steak

Makes: 6 servings
Prep: 20 minutes
Roast: at 425 degrees F. for 35 minutes
Broil: 10 minutes

1 flank steak (1 1/2 to 2 pounds)
1 package frozen chopped spinach, thawed 
1/2 cup crumbled blue cheese 
1 jar (7 ounces) roasted red peppers, drained and chopped (Or use just half of a 16 oz size jar.)
2 tablespoons seasoned dry bread crumbs
1 egg yolk
3/4 teaspoon garlic salt (I substituted minced fresh garlic and sea salt.)
3/4 teaspoon ground black pepper
1 Tbsp olive oil

Carefully slice flank steak in half along long side edge, but not all the way through, so you can fold it open. (Basically butterfly it.) Flatten if needed to make even. 
(I marinated mine with Italian dressing by coating the steak with dressing, rolling it up and letting it rest to marinade 30 min. prior to stuffing.)

Press excess liquid out of the spinach then put it in a bowl. Add blue cheese & chopped peppers, bread crumbs, egg yolk and 1/2 tsp each of garlic salt and pepper. Mix well.
Spread stuffing mix on open flank steak leaving a inch border all around. Roll up flank steak, pressing ends inside, then truss with twine to secure. (Twine every 2 inches.) Rub with surface lightly with olive oil & sprinkle top with remaining 1/4 tsp garlic salt and pepper.

Bake in 425 degree oven for 35 minutes, then broil 10 minutes t brown nicely. Cool slightly, cut and serve.


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