Friday, February 8, 2013

Spinach Stuffed Flank Steak

Spinach Stuffed Flank Steak recipe
What type of things do you normally keep in the freezer?  My freezer is usually pretty empty, but I do generally have some frozen fruit for smoothies and meat.  I usually buy chicken and flank steak at Costco, then freeze individual portions.  Of course this requires me to think ahead and thaw the meat ahead of dinner, and sometimes I fail at thinking ahead.  BUT sometimes I successfully plan ahead enough to even marinate the meat once it has thawed. This recipe is one of those successes (read: this recipe is delicious, but you need to plan a bit in advance).

It is well worth thinking ahead for this flank steak, because this marinade was described as "a keeper" and I couldn't agree more!  It infuses the meat with so much flavor and acts as a bit of a tenderizer as well. You could go ahead and just grill the flank steak after marinating it, or you can go the extra step and stuff it with spinach and garlicky bread crumbs.  From my perspective, either option works, but stuffed flank steak is one of my favorite things, so I went the extra step.  I love stuffed flank steak because there are so many fun filling options.  I like to do roasted or sundried tomatoes and goat cheese with spinach, or you could do mushrooms, asparagus or roasted red peppers.  The options are endless!

Spinach Stuffed Flank Steak

From Clean & Delicious and Clean Eating

1 flank steak (1 lb), trimmed of visible fat

Marinade

2 cloves garlic, crushed
2 tbsp dijon mustard
2 tbsp low-sodium soy sauce
2 tbsp Worcestershire sauce
2 tbsp fresh squeezed lemon juice
1 tbsp fresh chopped thyme (or 1 tsp dried)
1/2 tsp freshly ground pepper plus more for sprinkling
1/4 cup extra virgin olive  oil
Kosher salt to taste

For the filling

1/4 cup whole-wheat panko
1 tbsp pine nuts, toasted
2 tsp red wine vinegar
2 cloves garlic, minced
1/4 tsp fine sea salt
1/4 tsp dried red pepper flakes
3 oz spinach leaves (about 6 cups)

Trim off any visible fat from the flank steak, then place the steak in a one-gallon Ziploc bag.

In a small bowl, whisk together the mustard, soy sauce, Worcestershire sauce, lemon juice, thyme, and the pepper.  Whisk in the olive oil and then pour the marinade into the bag with the steak and then seal the bag pressing out as much air as possible.  Use your fingers to massage the marinade into the steak.  Lay the bag flat in the fridge and marinate anywhere from 2 to 24 hours, turing and massaging periodically.

Preheat oven to 400°F. Arrange a rack in a baking pan and coat with cooking spray.

In a small bowl, combine panko, nuts, vinegar, garlic, salt and pepper flakes. Set aside.

Place steak on a work surface. Holding a sharp knife (ideally a carving knife with a thinner blade than a chef’s knife) parallel to the work surface and positioned along 1 of the longer sides, cut steak almost in half horizontally, so it opens like a book. Spread steak open with “spine of book” parallel to you. (I failed at doing this, and instead cross-hatched the steak on both sides, being sure not to cut too deeply).

Sprinkle panko mixture evenly over steak, leaving a 1-inch border along the farthest edge. Arrange spinach on top of panko mixture. Beginning with the closest edge, roll steak up, gently pressing down on spinach.

Rotate steak roll so it’s vertical to you and tie crosswise at 1-inch intervals with kitchen string. Place steak on rack in prepared baking pan and bake until a meat thermometer inserted into the thickest part of steak registers 150°F for medium doneness, about 35 minutes, or 130°F for medium rare, about 30 minutes. Transfer steak roll to a cutting board, loosely cover with foil and let rest for 10 minutes (internal temperature will continue to rise to about 160°F for medium and 140°F for medium rare).

Remove foil and string and carefully cut steak crosswise into 1/2-inch slices. Serve drizzled with any juices accumulated on cutting board.


2 comments:

  1. This sounds wonderful! I'm thinking this will have to go on the weekend menu!

    ReplyDelete

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