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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
Food52 Review: 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 - Brianne Du Clos
Flank Steak Stuffed with Blue Cheese & Spinach
- 2 pounds flank steak, cut against the grain in 6 stips
- salt and pepper to taste
- montreal steak seasoning
- 2 teaspoons olive oil, divided
- 1 cup blue cheese, crumbled
- 2 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon panko bread crumbs
- 1/2 cup spinach leaves
- 6 slices bacon, optional
- 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.
- 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.
- 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.
- 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
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 shallot, minced
- 1 teaspoon lemon juice
- salt and pepper to taste
- 3 teaspoons dijon mustard
- 3/4 cup heavy cream
- Mix all ingredients together in a bowl until well-combined. Thin with more heavy cream if you'd like.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Flank Steak
- This recipe was entered in the contest for Your Best Recipe with Horseradish