Author Notes
The inspiration for this recipe came from local and sweet early spring spinach, paired with salty and tangy blue cheese, the horseradish sauce (adapted from certified angus beef's website) is a perfect combination to the local beef and blue cheese. My dinner guests could not get enough of the horseradish sauce, one even asked to bring some home. - lighterandlocal —lighterandlocal
Test Kitchen Notes
There's a lot about this dish to rave about. The steak itself was well seasoned and tender, thanks to the bacon. The warm cheese stuffing was tangy and creamy, and the slight freshness from the spinach was a welcome addition to the heavier, heartier components. The horseradish cream sauce was so wonderful...even after all the textures and flavors of the steak came through, the sour cream mellowed everything out and then the horseradish came out at the very end with an addictive lingering heat. We've been dipping everything we can into that sauce; it really made the meal! - forester_lady —duclosbe1
Ingredients
- Flank Steak Stuffed with Blue Cheese & Spinach
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2 pounds
flank steak, cut against the grain in 6 stips
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salt and pepper to taste
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montreal steak seasoning
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2 teaspoons
olive oil, divided
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1 cup
blue cheese, crumbled
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2
shallots, minced
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2
cloves garlic, minced
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1 tablespoon
panko bread crumbs
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1/2 cup
spinach leaves
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6
slices bacon, optional
- Horseradish Cream Sauce
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1 cup
sour cream
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1/4 cup
prepared horseradish
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1
shallot, minced
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1 teaspoon
lemon juice
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salt and pepper to taste
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3 teaspoons
dijon mustard
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3/4 cup
heavy cream
Directions
- Flank Steak Stuffed with Blue Cheese & Spinach
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Preheat your oven to 350 degrees.
Now, take your strips of flank steak, pound them until about 1/2 an inch thick, basically just enough so you can roll it, and season both sides with salt, pepper and montreal steak seasoning, set aside.
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Now, in a small skillet, heat olive oil over medium heat until shimmering. Add your shallots or onions and cook until softened. Next, add your garlic and cook for about 30 seconds before adding your panko bread crumbs to the mix. Finally, add blue cheese and cook until warm, about 2 minutes. Pour mixture into a bowl.
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Now take your seasoned strips of flank steak and spread the blue cheese mixture down the middle. Place several spinach of leaves on top of the cheese. Before you roll that pretty little piece of meat up, make sure you've cut a couple of pieces of kitchen twine, and have them ready. Next, roll the meat up tightly and secure the roll with your twine. If you'd like, and the husband did, before you tie the roll up, wrap it in a piece of bacon, it's yummy.
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Get out a large oven-safe skillet, and put the other teaspoon of olive oil in it. Heat over medium-high heat until shimmering. Next, take your rolls and sear them in the skillet on each side to get that lovely color. Once they're seared on all sides, take the entire skillet and put it in the oven. Bake at 350 for 15 minutes or until a meat thermometer registers 145 or so. Now, take the skillet out of the oven, tent foil over the top and allow to rest for 10-15 minutes. At this point, you should have medium-rare meat. If it's not there yet, feel free to pop it back in the oven for a couple of minutes to warm it up and finish it off. Serve with Horseradish Cream Sauce.
- Horseradish Cream Sauce
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Mix all ingredients together in a bowl until well-combined. Thin with more heavy cream if you'd like.
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