Home > Uncategorized > State secrets declassified, v. 2: Stuffed flank steak

State secrets declassified, v. 2: Stuffed flank steak

Here’s another highly impressive and incredibly easy recipe, via Mom. You can actually put the dish together the night before, and then pop it in the oven the day of your dinner.

You need:

  • Either one big flank steak, or individual thin-cut steaks.
  • Gorgonzola or goat cheese.
  • Red bell peppers.
  • Fresh spinach.
  • A clove of garlic.
  • Olive oil, balsamic, salt, and fresh-ground pepper.
  • Shallots, onions, whatever else tickles your taste buds.

Make some diagonal slashes across the steak, and dip it in a  marinade composed of half oilive oil, half balsamic vinegar, pepper, and a crushed clove of garlic.

yumSauté the red peppers for only a few minutes over medium heat, just till they’re still bright and pretty and slightly crisp.

Lay the meat out on a baking sheet. Cover it with the crumbled cheese, the peppers, the raw spinach, salt & pepper, and what-have-you. Roll it up, and secure it with a couple of toothpicks. Alternately, you could tie it up with a piece of string. And I just now thought of this, but wouldn’t it be neat to tie it up with a sprig of rosemary or something? If you try it and pull it off, let me know.

Now, either refrigerate it overnight, or pop it in the oven. Around 375 or 400, I suppose, for 40 minutes or so, depending on how many steaks you make. Check it every now and then to make sure you don’t overcook it. Once it’s done, for the large flank steak, it’s nice to slice it crosswise to make circular rolls. The individual ones are fine as is.


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