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» Spinach Stuffed Flank Steak

How Did I Do It? > Food & Drink > Spinach Stuffed Flank Steak
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As you cook this dish the meat becomes quite tender and when you cut it each piece looks like a pinwheel so if you don’t tell the kids what it’s stuffed with they think it’s wonderful. For a little extra try topping it with some spaghetti sauce for a wonderful Italian touch. This is another great make ahead recipe as you can make it the night before and refrigerate it until it’s time to bake it.

1 10 oz package of frozen spinach, thawed

1 16 oz flank steak with the fat trimmed off

6 oz shredded cheddar cheese or your favorite

1 tsp seasoned salt

1 10 1/2 oz can of beef broth

1/2 C burgundy or red wine vinegar

Drain the spinach into a colander and using a paper towel, press the excess moisture from the spainach

Preheat oven to 350 F

Using a meat mallet on a hard surface pound the meat to around 1/4 inch thickness

Combine shredded cheese and seasoned salt in a small bowl and mix well, spread over surface of steak. Spread spinach over top of cheese mixture and roll to enclose the filling. Using long toothpicks or skewers secure seams of steak. Place seam side down in roasting pan.

Combine broth and Burgundy or red wine vinegar and mix well, pour 2/3 over steak roll, roast, basting occasionally with the rest of the broth mixture for around 45 minutes to 1 hour. Cut into 1 inch slices and serve with pan juices or the sauce of your choice.

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