Seared Stuffed Flank Steak
For an elegant but incredibly easy main course, try Seared Stuffed Flank Steaks. You will love the ease and speed with which this entrée comes together. You will also love how delicious it tastes and how impressive it looks!
For a lovely Valentine’s Day dinner, consider this…it can be prepped ahead, and it primarily uses items in your pantry so all you really need to get is flank steak, spinach and feta cheese, if you don’t have those hanging out in your refrigerator.
The flavor of this dish is sublime. It’s very lightly seasoned (salt, pepper and garlic) so that the flavors of the steak, feta and spinach really shine. It’s not sauced up, so it’s healthy as well!
Begin by laying the flank steak on a cutting board and seasoning it with Kosher salt and freshly ground pepper on both sides. Be generous…this is the bulk of your flavoring!
With a bit of olive oil, sauté the garlic and spinach in a skillet until the spinach is wilted. Spoon the spinach mixture across the seasoned flank steak and sprinkle the feta cheese over the top of this.
Proceed to roll the flank steak, starting at the bottom long edge. I used toothpicks to temporarily hold the rolled steak and then I used kitchen twine to tie it in 2-inch intervals.
Cut the steak in between the kitchen twine into 4 pieces.
Brown the steak in a hot cast-iron skillet until all sides are seared, approximately 6 minutes total. Slide the skillet into a hot oven and cook until desired doneness. I like my steak medium so it took about 8 minutes.
Then, tent the steak rolls for about 5 minutes to let the juices seal in. Serve these bad boys and enjoy!!
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Seared Stuffed Flank Steak
Makes: 2-3 servings
Prep Time: 10 minutes
Cook Time: 16 minutes
Total Time: 26 minutes
Ingredients
- 1 pound flank steak
- 1 tbsp olive oil, divided
- 1 clove garlic, minced
- 1 cup spinach, packed
- 2 ounces feta cheese, crumbled
- 1/2 tsp Kosher salt
- 1/2 tsp freshly ground black pepper
Instructions
Preheat the oven to 350°F. Lay the flank steak on a cutting board. Season it with salt and pepper on both sides.
Using 1/2 tablespoon oil, grease a non-stick skillet and place over medium-high heat. Sauté garlic in hot oil until fragrant, about 1 minute. Add spinach and cook until wilted.
Spoon the spinach mixture on top of the flank steak, spreading it evenly across the steak. Sprinkle the feta cheese on top. Starting at the bottom long edge of the steak, tightly roll it up into a log. Using kitchen twine, tie the steak in 2-inch intervals. Slice the steak into 4 pieces.
Heat a cat-iron skillet over medium-high heat and pour the remaining 1/2 tablespoon olive oil into skillet. Place sliced steak rolls into the skillet and brown for about 1-2 minutes each side (that’s 4 sides, not just top and bottom). This should take about 6 minutes. Slide the skillet into the preheated oven and cook for 8-10 minutes or until steak rolls reach desired doneness.
Remove from oven and transfer rolls onto a plate. Tent plate with aluminum foil and rest for 5 minutes. Remove twine and serve.
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