Back to Spinach-Stuffed Flank Steak All Reviews for Spinach-Stuffed Flank Steak - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Spinach-Stuffed Flank Steak Recipe Summary prep: 35 mins total: 55 mins Servings: 4

Ingredients Ingredient Checklist 2 packages (10 ounces each) frozen leaf spinach, thawed 1/4 cup fresh parsley, chopped 1/4 cup grated Asiago cheese 2 tablespoons capers, rinsed and drained 2 tablespoons balsamic vinegar 1 garlic clove, minced 1/4 teaspoon red-pepper flakes Coarse salt and ground pepper 1 small flank steak (1 pound) 1 teaspoon olive oil

Cook’s Notes Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.

Gallery Spinach-Stuffed Flank Steak

Recipe Summary prep: 35 mins total: 55 mins Servings: 4

Spinach-Stuffed Flank Steak

Spinach-Stuffed Flank Steak

Spinach-Stuffed Flank Steak

Recipe Summary prep: 35 mins total: 55 mins Servings: 4

Recipe Summary

prep: 35 mins total: 55 mins

Servings: 4

prep: 35 mins

total: 55 mins

prep:

35 mins

total:

55 mins

Servings: 4

4

Ingredients

Ingredients

  • 2 packages (10 ounces each) frozen leaf spinach, thawed 1/4 cup fresh parsley, chopped 1/4 cup grated Asiago cheese 2 tablespoons capers, rinsed and drained 2 tablespoons balsamic vinegar 1 garlic clove, minced 1/4 teaspoon red-pepper flakes Coarse salt and ground pepper 1 small flank steak (1 pound) 1 teaspoon olive oil

Directions

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.

In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.

Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.

Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.

Cook’s Notes Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.

Cook’s Notes

Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.

Reviews (3)

 Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        1    3 star values:        9    2 star values:        1    1 star values:        1

Reviews (3)

Add Rating & Review     16 Ratings   5 star values:        4    4 star values:        1    3 star values:        9    2 star values:        1    1 star values:        1

Add Rating & Review

16 Ratings 5 star values: 4 4 star values: 1 3 star values: 9 2 star values: 1 1 star values: 1

16 Ratings 5 star values: 4 4 star values: 1 3 star values: 9 2 star values: 1 1 star values: 1

16 Ratings 5 star values: 4 4 star values: 1 3 star values: 9 2 star values: 1 1 star values: 1

  • 5 star values: 4 4 star values: 1 3 star values: 9 2 star values: 1 1 star values: 1

    Martha Stewart Member     Rating: Unrated       04/30/2010   This was not a success. Meat was tough and even broiling for 15 minutes left it raw and cool inside. I ended up slicing it and cooking it in a closed oven on roast. I would only do it again by marinating first and cooking in an oven, not broiling. Nice combo of flavors, though.  

Martha Stewart Member     Rating: Unrated       08/12/2009   YUMMY! Everyone in my house made happy plates which is unusual. I used fresh spinach. My plan is the same method with chicken or fish and all sorts of other fun fillings like sundried tomatoes, pine nuts, etc.  

Martha Stewart Member     Rating: Unrated       08/12/2009   I tried this last night. Too much spinach, also used shaved Parmesan cheese. Flavor of indregrients was good.

    Martha Stewart Member

    Rating: Unrated 04/30/2010

This was not a success. Meat was tough and even broiling for 15 minutes left it raw and cool inside. I ended up slicing it and cooking it in a closed oven on roast. I would only do it again by marinating first and cooking in an oven, not broiling. Nice combo of flavors, though.

Rating: Unrated

Rating: Unrated 08/12/2009

YUMMY! Everyone in my house made happy plates which is unusual. I used fresh spinach. My plan is the same method with chicken or fish and all sorts of other fun fillings like sundried tomatoes, pine nuts, etc.

I tried this last night. Too much spinach, also used shaved Parmesan cheese. Flavor of indregrients was good.

All Reviews for Spinach-Stuffed Flank Steak

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Spinach-Stuffed Flank Steak

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest