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Stuffed Flank Steak Recipe

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This recipe for Stuffed Flank Steak, by , is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elizabeth Shakespear
Added: Monday, February 14, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 flank steak (1.5 to 2 lbs.)
1 10oz. package frozen chopped spinach, thawed and squeezed dry
1/2 c. crumbled blue cheese (I like to add more)
1 7oz. jar roasted red peppers, drained and chopped
2 T. seasoned dry bread crumbs
1 egg yolk
3/4 tsp. garlic salt
3/4 tsp. ground black pepper
1 T. olive oil

Directions:
Directions:
Heat oven to 425
Starting at a long side, slice steak like a "book" and open it up. In medium sized bowl combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and pepper. Season steak with remaining salt and pepper. Press cheese filling into steak leaving a 1-inch border on all sides. Roll up steak beginning on a short side. Tuck any loose filling back into ends. Tie steak with cotton twine at two inch intervals to secure. Rub outside with oil and sprinkle with garlic salt and pepper. Roast at 425F for 35 minutes, then increase heat to broil and broil for 10 minutes turning once. Let meat rest for 15 minutes before serving.

 

 

 

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