Stuffed Flank Steak with Spinach, Roasted Peppers, and Blue Cheese Recipe
This Stuffed Flank Steak recipe features tender flank steak butterflied and rolled with a flavorful mixture of roasted bell peppers, spinach, garlic, blue cheese, and bread crumbs. The steak is baked and finished under the broiler for a beautifully browned crust, resulting in a savory, impressive dish perfect for a special dinner.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1 red bell pepper
- 1 yellow bell pepper
- 1 pkg frozen spinach, thawed and extracted of water
- 2 cloves garlic, minced
Cheese & Dairy
- 1 egg yolk
- 1/2 cup blue cheese
Other Ingredients
- 1/2 cup bread crumbs
- 2 tbsp lemon juice (from half a lemon)
- 1 tbsp balsamic vinegar
- 1 1/2 lbs. flank steak, butterflied
- Salt & pepper, to taste
Instructions
- Roast the peppers: Turn the broiler on high. Place the red and yellow bell peppers on a baking sheet and place under the broiler. Turn every few minutes until all sides of the peppers are completely blackened.
- Steam and peel the peppers: Remove the peppers from the broiler, place them in a bowl, and cover tightly with plastic wrap. Let them steam for 10 minutes which loosens the skin.
- Preheat the oven: Turn off the broiler and preheat the oven to 425°F (220°C).
- Make the stuffing mixture: In a bowl, combine the egg yolk, thawed and drained spinach, minced garlic, lemon juice, balsamic vinegar, blue cheese, and bread crumbs. Set this mixture aside.
- Prepare the peppers: Once the peppers are cool enough to handle, peel off the blackened skin—it should come off easily. Dice the peeled peppers and stir into the spinach mixture.
- Butterfly and stuff the steak: Butterfly the flank steak if it’s not already prepared by your butcher. Lay it flat and spread the spinach and pepper mixture evenly over the steak, leaving about a 1-inch border around the edges.
- Roll and secure the steak: Carefully roll the steak up tightly and secure it with kitchen twine to keep the filling inside during cooking.
- Season the steak: Sprinkle salt and freshly ground pepper evenly over the outside of the rolled steak.
- Bake the steak: Place the stuffed steak roll on a baking sheet and bake for 35 minutes in the preheated oven.
- Broil to brown: Turn the broiler back on high. Broil the steak roll for 10 minutes more, turning once halfway through, to achieve a beautifully browned crust.
- Rest and serve: Remove the steak from the oven and let it rest for 10 minutes. Remove the kitchen twine, slice into servings, and serve hot.
Notes
- Have your butcher butterfly the steak for you to save prep time.
- For convenience, thaw the spinach and roast the peppers a day ahead; store them in an airtight container in the refrigerator.
- You can substitute jarred roasted peppers if you want to skip the roasting step.
- Alternate cheeses such as goat cheese, shredded mozzarella, or provolone work well in place of blue cheese, according to taste preferences.
- For a low-carb version, replace bread crumbs with almond flour or oat flour.
- To easily turn the steak when broiling, use two sets of tongs, grabbing both ends to flip the roll halfway through broiling for even browning.
