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 oil(2 TBS) in 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.
Treating flank steak like a tenderloin is the primary error cooks make when preparing stuffed beef rolls. Flank muscle fibers run long and tough, requiring proper mechanical intervention to yield an acceptable bite. Pounding the butterflied meat gently under plastic wrap breaks down those resilient connective tissues without tearing the muscle. Dry the boiled potatoes over medium heat for precisely two minutes after draining to drive off excess surface moisture before incorporating the cheddar cheese and bacon. Excess water in the potato layer prevents proper binding and steams the interior during baking. Tying the rolled cylinder securely with kitchen twine distributes structural tension evenly, keeping the spinach and potato filling locked inside as the exterior sears. Searing the exterior in an oven-proof skillet over medium heat develops deep Maillard compounds before the meat finishes at 450 degrees Fahrenheit. Pair this robust entree with foods that cut through heavy dairy fat and rich barbecue sauce. Raw crisp vegetables provide necessary structural contrast to soft mashed potatoes and dense beef. For dietary adaptations, swap the standard cheddar for sharp sheep's milk cheese to add tang, or substitute the pork bacon with smoked duck breast to alter the protein profile entirely.
