Stuffed Flank Steak
All-American Stuffed Flank Steak. I originally came upon this recipe while leafing through a Cuisine-At-Home Magazine (April 2005 issue). I changed it up a bit. So, this is my version. A more modern take on the classic steak and baked potato. In this case, its an all-in-one meal. It is great served with a crisp salad and maybe a corn on the cob.
All-American Stuffed Flank Steak. I originally came upon this recipe while leafing through a Cuisine-At-Home Magazine (April 2005 issue). I changed it up a bit. So, this is my version. A more modern take on the classic steak and baked potato. In this case, its an all-in-one meal. It is great served with a crisp salad and maybe a corn on the cob.
- Carbohydrate 19.3734516738169 g
- Cholesterol 84.7291666666667 mg
- Fat 33.0998433333905 g
- Fiber 3.21141675984773 g
- Protein 37.051625 g
- Saturated Fat 13.13724 g
- Serving Size 1 1 Serving (306g)
- Sodium 544.836833359567 mg
- Sugar 16.1620349139692 g
- Trans Fat 3.31126583334242 g
- Calories 524 calories
Step-by-step
- Drain the spinach well. Chop, season with salt and add red pepper flakes.
- Boil potatoes until tender, about 15-20 minutes. I usually always add some garlic cloves to the boiling potatoes for extra flavor. You can omit if you like. Drain well, return them to the pot, and dry over medium heat for a minute or two. Off heat, mash lightly into small chunks, then stir in cheese, fried bacon, and salt/pepper to taste. I added some dried onion flakes for additional flavor.
- Score the meat down the center. Make sure you don't cut all the way through the steak, just halfway. Cut through the top portion creating a "flap" almost to the end, but not through. You want to butterfly it. Do the same with the other side. Avoid cutting the flaps too thin or it could tear. You should have a long piece of flank steak.
- Place plastic wrap on top of steak and pound to about a 1/2 inch thickness. Be careful not to over pound as the meat can tear up on you. You should be able to roll a good spiral.
- Season steak with some salt and pepper. Place spinach all over the steak. Top with cheesy potatoes.
- Roll up and tie with kitchen twine to keep the filling inside.
- Sear the steak in oil (2 TBS) in an oven-proof skillet over medium heat on all sides. Brush with some barbecue sauce. Make sure the seam is on the bottom before placing in the oven.
- Place in a preheated 400 Deg. oven for 30 minutes or until it reaches 145 for med-rare.
- Let rest for 10-15 minutes before slicing. Don't forget to remove the kitchen twine.
- Serve with more BBQ sauce or with some sour cream mixed with chives.
My Go-To Weeknight Meal: Stuffed Flank Steak
As a busy working mom, finding time to cook a delicious and satisfying dinner can feel like a Herculean task. But let me tell you about a recipe that's become my absolute lifesaver: Stuffed Flank Steak. This isn't just any steak; it's a complete meal in one pan, packed with flavor and surprisingly easy to make. I stumbled upon the basic recipe years ago, flipping through an old magazine, and since then I've adapted and tweaked it to perfection, making it my own. This recipe has become a staple in our family, showing up on our table at least once a month.
The beauty of this dish lies in its versatility. You can easily customize it to suit your preferences and what you have on hand. For instance, sometimes I'll add sautéed mushrooms or bell peppers to the filling for extra texture and flavor. Other times, I'll swap the cheddar cheese for Monterey Jack or a sharp white cheddar. It's also remarkably forgiving—even if the potatoes aren't perfectly mashed or the roll isn't perfectly tight, the result is still incredibly delicious. The flavor is rich and hearty, with the tender steak perfectly complementing the savory, cheesy potato and spinach filling. It's a true crowd-pleaser, and even my picky eaters gobble it up!
What makes this recipe so great for busy weeknights? It requires minimal prep work. Most of the ingredients can be prepped ahead of time. While the potatoes boil, I usually chop the spinach and prepare the bacon. By the time the potatoes are tender, the rest of the prep is almost done. The entire cooking process is quite quick, mostly hands-off, and the result is a meal everyone will adore. This recipe makes for easy meal prep as well. I'll often make a double batch on the weekend, slicing it up and packaging it for lunches throughout the week. The leftover steak makes for great lunch additions, such as steak salads or steak sandwiches.
Beyond the practicality, it's the flavor that truly sets this recipe apart. The combination of tender, flavorful steak, creamy cheesy potatoes, and earthy spinach is just divine. The barbecue sauce adds a smoky sweetness that perfectly balances the saltiness of the bacon and the richness of the cheese. The texture is also fantastic—the tender steak, the fluffy potatoes, and the slightly wilted spinach create a delightful contrast in every bite. It’s also perfect for entertaining; it's impressive enough for guests yet simple enough for a casual weeknight dinner. Serve it with a simple salad and some crusty bread for a complete and satisfying meal.
This recipe is more than just a meal; it's a testament to the power of simple ingredients and a little bit of creativity in the kitchen. It's a dish that nourishes not only the body but also the soul. It's a reminder that even amidst the chaos of everyday life, there's always time to create something delicious and memorable. So, give this recipe a try—I guarantee it will become a new family favorite!
