Spinach and Blue Cheese Stuffed Flank Steak

Elevate your dinner menu with this decadent Spinach and Blue Cheese Stuffed Flank Steak, a show-stopping recipe that combines tender, juicy beef with a rich, flavorful filling. Perfectly butterflied flank steak is layered with garlicky sautéed spinach and tangy crumbled blue cheese, then rolled, seared, and roasted to perfection. The result? A spiral of savory goodness that will impress any guest. Finished with a luxurious red wine pan sauce, this dish is as elegant as it is satisfying. With simple ingredients and straightforward techniques, this gourmet meal is surprisingly approachable for a special weeknight dinner or a festive occasion. Serve it sliced into moist, flavorful pinwheels for a visually stunning and taste-packed centerpiece.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound flank steak
• 4 cups fresh spinach
• 1 cup blue cheese, crumbled
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 set toothpicks or kitchen twine
• 2 tablespoons butter
• 1 cup beef stock
• 0.5 cup dry red wine (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Lay the flank steak flat on a cutting board. Use a sharp knife to butterfly it by slicing horizontally without cutting all the way through, then open it like a book.

Step 3

Cover the steak with plastic wrap and pound it to an even thickness, about 1/2 inch, using a meat mallet.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Step 5

Add the spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let it cool slightly.

Step 6

Spread the cooked spinach evenly over the butterflied steak, leaving a 1-inch border along the edges.

Step 7

Sprinkle the crumbled blue cheese over the spinach layer.

Step 8

Starting at one of the long sides, tightly roll the flank steak into a log. Secure the roll with toothpicks or kitchen twine spaced every few inches.

Step 9

Brush the outside of the steak roll with the remaining tablespoon of olive oil, and season it with salt and black pepper.

Step 10

Heat an oven-safe skillet over medium-high heat and melt the butter. Sear the steak roll on all sides for 2-3 minutes per side until browned.

Step 11

Place the skillet in the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare, or adjust to your desired doneness.

Step 12

Remove the steak roll from the oven and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 10 minutes.

Step 13

While the steak rests, prepare the pan sauce. Place the skillet back over medium heat and add the beef stock and red wine (if using). Scrape up any browned bits and simmer for 5-7 minutes until slightly reduced.

Step 14

Slice the rested steak roll into thick pinwheels and serve with the pan sauce drizzled over the top.

Nutrition Facts

Serving size	(1242.5g)

Amount per serving	% Daily Value*
Calories	2575.6

Total Fat 184.0g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 6.2g
Cholesterol 658.1mg	0%
Sodium 8424.6mg	0%
Total Carbohydrate 19.5g	0%
Dietary Fiber 3.6g	0%
Total Sugars 1.0g
Protein 189.8g	0%

Vitamin D 73.9IU	0%
Calcium 1475.8mg	0%
Iron 18.3mg	0%
Potassium 2303.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.4%

Protein: 30.5%

Carbs: 3.1%