Spinach and Gorgonzola Stuffed Flank Steak
Sunday night is always a special night at our house. As we bring to a close a week, we start piecing together the week ahead. What we need to do and what we would like to accomplish is discussed. A comfort food kind of night. We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola.
Sunday night is always a special night at our house. As we bring to a close a week, we start piecing together the week ahead. What we need to do and what we would like to accomplish is discussed. A comfort food kind of night. We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola.
- Carbohydrate 124.840301614074 g
- Cholesterol 0 mg
- Fat 19.5955051331002 g
- Fiber 12.2795161843075 g
- Protein 28.1133709092824 g
- Saturated Fat 3.48980159879702 g
- Serving Size 1 1 Recipe (513g)
- Sodium 1438.8920600692 mg
- Sugar 112.560785429767 g
- Trans Fat 2.26159520270622 g
- Calories 782 calories
Step-by-step
- Preheat oven to 375°.
- Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick.
- In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
- When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
- Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
- Tie the rolled steak with twine at 2-3 inch interval.
- Season the outside with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.
- Place in the oven and roast for 20 to 25 minutes.
- Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
- To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.
Accompaniments for Rich Beef
Because the filling combines earthy greens with pungent, creamy blue cheese, side dishes require high acidity or clean crunch to cut through the heavy fats. Roasted root vegetables tossed in vinegar or a sharp, bitter green salad dressed with a bright lemon vinaigrette provides necessary contrast. Avoid heavy starches like mashed potatoes or creamy gratins, which overwhelm the palate when paired with Gorgonzola. Simple roasted fingerling potatoes tossed in olive oil and coarse salt offer enough substance without competing with the main course.
Carving and Resting Technique
Allowing the beef to rest tented with aluminum foil for precisely ten minutes permits the muscle fibers to relax and reabsorb released juices before slicing. Always snip and discard the kitchen twine completely before portioning. Cut the rounds across the grain into half-inch to one-inch slices using a sharp carving knife to ensure each piece remains tender and holds its spiral shape on the plate.
