Saturday, March 01, 2008

Stuffed Flank Steak

Golly, it's been a long time since I posted a recipe! Apparently I've been falling down on the job...

Anyway, I made this tonight for dinner and it was pretty good. Not spectacular, but a keeper, I think. No measurements for the ingredients because it's all dependent on how big your meat is (those of you who need to can go take your Beavis and Butthead moment now and return when you're ready to proceed!).

Flank steak
shredded parmesan cheese
baby spinach
shredded fontina cheese
steak seasoning
bamboo skewers

Soak the bamboo skewers for at least 20 minutes before proceeding with this recipe (that way they won't burn when you cook it). Prepare your pan by spraying a cooking sheet with nonstick spray and then sprinkle it lightly with steak seasoning.

Using a very sharp knife, butterfly the flank steak, without cutting it all the way through (you want to be able to open it up to make a larger steak). Cut with the grain (the knife blade should be parallel to the grain of the meat). Open the meat. Put on a layer of shredded parmesan, then a layer of baby spinach, then a layer of fontina. Roll up the meat very tightly and secure it with the skewers.

Make small steak rolls by cutting the meat in between the skewers. Lay each roll flat on your prepared pan. Sprinkle the tops with steak seasoning.

Bake in a 375 degree oven for 25 minutes or until it reaches desired doneness. Remove from the oven and cover the pan with foil. Let stand for five minutes, and enjoy!


Kimmer said...

I've never made flank steak, but I have one in the freezer that's been taunting me forever. I think this is going to be the recipe that gets me to thaw it out!

Norma said...

Oh man you are making me hungry and it's only 9:46 am. Yikes.