Stuffed Flank Steak

Stuffed Flank Steak

2 lb. flank steak

1 package frozen chopped spinach, thawed

4 oz. crumbled blue cheese

1 7-oz jar roasted red peppers, drained and chopped

2 tbsp. crushed pork rinds

1 egg yolk

¾ tsp garlic salt

¾ tsp ground black pepper

1 tbsp olive oil

Thaw spinach in large colander 1-2 hours before preparing remaining ingredients. Heat oven to 425°.  Lay flank steak on cutting board.  Hold a well-sharpened knife parallel to the work surface and starting at a long side of the steak, slice the steak in half towards the opposite long side without cutting all the way through.  Open up the steak like a book and flatten slightly to even thickness.

Squeeze the liquid from the spinach.  In a medium-sized bowl, beat the egg yolk.  Add spinach and combine with blue cheese, pork rinds, ¼ tsp garlic salt, and ¼ tsp pepper.

Season the flattened steak with an additional ¼ tsp garlic salt and ¼ tsp pepper.  Press the spinach mixture onto the steak, leaving a 1-inch border on all sides.  Beginning on a short side, roll up the steak to enclose the spinach mixture.  The grain of the meat should be running left-to-right. Tuck any loose spinach back into the ends.

Tie the steak with cotton twine at 2-inch intervals to secure.  Drizzle the outside of the steak with 1 tbsp olive oil and rub in. Sprinkle the wrapped steak with ¼ tsp garlic salt and ¼ tsp pepper.

Roast at 425° for 35-40 minutes, then increase heat to BROIL and broil for 10 minutes, turning over about halfway through.  Remove from oven and let meat rest for 15 minutes before removing twine and slicing to serve.  Makes about eight 4-oz. servings.

Nutrition Facts:

Total Calories: 315

Fat:  13.5 g

Net Carbs:  3.0 g

Protein:  38 g (150 calories from protein)

Close Menu