Stuffed Flank Steak

If you’re looking to try something new, or maybe to make a weeknight dinner a bit more exciting, this recipe is perfect for you. Cheesy and Spinach Stuffed Flank Steak is a flank steak wrapped around a cream cheese then cooked to perfection for a delicious meal and easy too.

Ingredients

2 lbs Flank Steak
1 pkg Cream Cheese
2 tbsp Montreal Steak Seasoning
1 tbsp Garlic Powder
1 tbsp Onion Powder
4 slices of Pepper Jack Cheese
1/2 cup of shredded Parmesan
2 cups Spinach
3 Tablespoons Butter

Directions

Place steak on a cutting board between 2 large pieces of plastic wrap.

Pound each side of the steak using a meat mallet until the steak is an even 1/4-inch thickness.

Remove plastic wrap and season both sides of the steak with Montreal seasoning, garlic and onion powder.

Spread cream cheese evenly on one side of the steak.

Top with Parmesan and 4 slices of pepper Jack cheese and spinach.

Starting at one side of the long edge, roll the steak up tightly. Wrap in plastic wrap and freeze for 15 minutes.

Remove the plastic wrap. Starting at the center of the steak, slide a piece of twine under the steak and tie.

Then, tie 5 more pieces of twine around the steak that are approximately 1 ½ – 2 inches apart. Trim the twine.

Use a sharp knife to cut the steak into pieces that are roughly 1 ½ – 2 inches thick.

Move the oven rack to the middle position and preheat the oven to 375 degrees F.

Preheat a grill pan (that is oven-safe) or a 10-12-inch cast-iron skillet over medium-high heat.

Place steak pinwheels in the pan and cook until browned, about 2-3 minutes. Use a spatula to flip and cook until browned on the other side, about 2 minutes.

Place the pan or skillet into the preheated oven and cook for 10-12 minutes, or until the pinwheels reach the desired doneness. Use an instant-read thermometer and the chart in the notes to determine your desired doneness.

Remove the steak pinwheels from the oven and tent with foil for 5 minutes.

NOTES
• RARE: 125 degrees F
• MEDIUM-RARE: 135 degrees F
• MEDIUM: 145 degrees F
• MEDIUM-WELL: 155 degrees F
• WELL DONE: 165 degrees F


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