Spinach and Parmesan Stuffed Flank Steak
Elevate your dinner table with this mouthwatering Spinach and Parmesan Stuffed Flank Steak—a show-stopping dish that combines tender, juicy beef with a savory, cheesy spinach filling. Perfectly seasoned with garlic, Italian herbs, and a hint of red pepper flakes for a touch of heat, this recipe brings together bold flavors in every bite. Rolled into an elegant roulade and seared to golden perfection before roasting to achieve the ideal doneness, this dish is as stunning as it is delicious. Whether you're hosting a special occasion or craving an impressive weeknight meal, this stuffed flank steak pairs beautifully with roasted vegetables or a side of creamy mashed potatoes for a gourmet dining experience at home. Ready in under an hour and serving four, it's a balanced and satisfying meal that's sure to impress!
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Ingredients
- 1 piece (approximately 1.5 pounds) flank steak
- 4 cups (lightly packed) baby spinach
- 1 cup (grated) Parmesan cheese
- 3 cloves (minced) garlic
- 1 teaspoon Italian seasoning
- 0.5 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece (as needed for tying the steak) kitchen twine
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Lay the flank steak on a cutting board, and carefully butterfly it. Use a sharp knife to cut horizontally along the length of the steak, stopping just short of cutting it in half, so that it opens like a book.
Step 3
Place plastic wrap over the steak and gently pound it with a meat mallet to achieve an even thickness of about 1/2 inch.
Step 4
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Step 5
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat, drain any excess liquid, and let the spinach cool slightly.
Step 6
In a mixing bowl, combine the cooked spinach, grated Parmesan cheese, Italian seasoning, red pepper flakes, and 1/2 teaspoon of salt. Mix well.
Step 7
Spread the spinach and Parmesan mixture evenly over the open flank steak, leaving about 1 inch of space along the edges.
Step 8
Carefully roll the steak tightly, starting from one long side, to form a roulade. Tuck in the ends as you go.
Step 9
Secure the rolled steak with kitchen twine at 2-inch intervals to ensure it holds its shape during cooking.
Step 10
Rub the outside of the rolled steak with the remaining 1 tablespoon of olive oil, then season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Step 11
Heat an oven-safe skillet over medium-high heat. Sear the rolled steak for 2-3 minutes on each side, until browned.
Step 12
Transfer the skillet to the preheated oven and roast the steak for 20-25 minutes, or until an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium is reached.
Step 13
Remove the steak from the oven, tent it loosely with aluminum foil, and let it rest for 10 minutes before slicing.
Step 14
Slice the stuffed flank steak into 1-inch thick pieces and serve warm.
Nutrition Facts
| Serving size | (947.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2348.1 |
| Total Fat 152.8g | 0% |
| Saturated Fat 56.5g | 0% |
| Polyunsaturated Fat 6.8g | |
| Cholesterol 707.7mg | 0% |
| Sodium 5612.8mg | 0% |
| Total Carbohydrate 12.2g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 0.2g | |
| Protein 233.9g | 0% |
| Vitamin D 27.2IU | 0% |
| Calcium 1092.9mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 2086.9mg | 0% |
Source of Calories