Last Updated on October 23, 2020 by Corinne Schmitt
Aside from my vegetarian daughter, everyone else in my family is a huge fan of flank steak. So, when she was left yesterday to go to an amusement park with a friend, I took advantage of the opportunity and decided to try a new flank steak recipe. I was running low on frozen vegetables, all I had was spinach, so I decided to make a spinach stuffed flank steak. My experiments in cooking don’t always work out, but I’m happy to announce this one was a hit.
First, I started with a 1.5 pound flank steak.
Then, I very carefully butterflied it (cut it in half starting at the right edge and stopping just before the left edge so that I could open it up and spread it out like a butterfly). Despite my caution, I did a terrible job. The end result was NOT pretty. I didn’t really care since the inside gets stuffed and rolled up, except now you don’t have a picture of it.
butchered butterflied it, I placed it in a shallow roasting pan and sprinkled it with salt, pepper, and garlic powder. Then, I flipped it over and seasoned the other side. Next, I poured the marinade over the flank steak making sure it was completely coated. You could also use a large Ziploc bag instead of a pan. I put it in the refrigerator and let it marinate for 6 hours. You really need to marinate it for at least 4 hours. The longer it soaks, the better, so you could even prep it a day in advance.
When I removed it from the refrigerator, I laid it out ugly side up and covered the evidence of my amateur butchery with diced onions, diced red bell pepper, and the spinach.
Next, I carefully rolled the flank steak starting at the bottom, squeezing it firmly to make sure it was rolled tight all the way to the top. Then I set the rolled flank steak on a foil-lined baking sheet.
At this point, I probably should have used some butcher’s string to hold it together but I didn’t have any so I took my chances. I’m happy to report, the roll held its shape and didn’t unravel during the roasting process.
I let it sit for a few minutes and then cut it into 1/2-inch slices. Here was the end result:
Some notes: If I had been making this for just me and my husband, I would have added mushrooms and Gorgonzola. Since I knew I was pressing my luck with the spinach, I decided not to risk turning off all the children so I skipped them this go-round.
Spinach Stuffed Flank Steak
- 1 ½ – 2 lb flank steak
- garlic powder
- ¼ c red wine
- ¼ c Worcestershire sauce
- ¼ c soy sauce
- ¼ c olive oil
- 10 oz pkg frozen spinach, cooked and squeezed dry
- ½ onion, diced
- ½ red bell pepper, diced
- 4-5 mushrooms, diced (optional)
- 1 oz Gorgonzola cheese (optional)
- Butterfly the flank steak (or ask your butcher to do it at the store) and season with salt, pepper, and garlic powder.
- Combine red wine, Worcestershire sauce, soy sauce, and olive oil in small bowl. Marinate flank steak in the mixture for 4 hours to overnight.
- Preheat oven to 350 degrees.
- Remove flank steak from marinade. Lay it out with cut side up. Top with spinach, onion, bell pepper, and optional ingredients.
- Carefully roll flank steak into a log starting from the bottom edge. Secure with butcher’s string every 2 inches, if desired.
- Bake at 350 degrees for 1 hour or until meat thermometer reaches 145 degrees.
- Let stand for 5 minutes. Cut into 1/2-inch slices.