Blue Cheese Stuffed Steaks For Two Recipes

GRILLED FLANK STEAK STUFFED WITH BLUE CHEESE

Steps:

• Wrap the flank steak loosely in plastic wrap
• Start to pound the steak using the smooth side of the meat-mallet. Pound the steak until it's about 1/4 of an inch thick. It should take about 5 minutes.
• Mix the Blue Cheese, Cream Cheese, Garlic and Serrano peppers. Stir this together.
• Spread the Blue Cheese mixture on saran wrap to slightly smaller than the size of the steak. Wrap the cheese in saran wrap and place in freezer for at least one hour
• Place the frozen blue garlic cheese mixture on the steak. Place most of the cheese in the middle of the steak, it will squish to the edges. Roll the steak with the grain so when you cut it you are slicing it against the grain.
• Use Skewers or toothpicks to hold the steak together. Salt and pepper the outside of steak
• Once the grill is hot (about 400 degrees). Place the rolled steak on the grill to char all sides. Only leave on for a couple of minutes, long enough for each side to char.
• Using a heavy duty foil. Fold the sides up to create a "foil boat" and lightly spray with cooking spray. Make sure all sides are folded up so you don't lose any of the cheese mixture. Place the "foil boat" on the side of the grill away from the direct heat of the coals. You could also use a cast iron skillet but the cheese may stick to the pan.
• Place the steak on to the foil and close the lid on the grill.
• Grill until Medium Rare - 160 degrees (or to desired doneness). Remember, your steak will continue to cook after you take it off the grill
• Let the steak rest for 10 to 15 minutes before slicing
• Slice the steak and enjoy this cheesy yumminess with your favorite side dish
• Enjoy!!!!

ROLLED FLANK STEAK WITH BLUE CHEESE STUFFING

Steps:

• Preheat oven to 350°F; heat a skillet over medium-high heat.
• Add the oil and shallots and cook until soften, add the garlic and thyme. Continue cooking until the shallots are lightly browned.
• Transfer to a medium-size bowl and let cool slightly.
• Mix in the croutons, cheese and bread crumbs.
• Pound the steak to a even thickness. A larger surface area is perfect so as to hold the stuffing.
• Put the steak on a work surface and mound the blue cheese stuffing lengthwise down the center.
• Roll the steak and tie off with string securely in several places. Salt and pepper the meat.
• Heat an over-proof skillet with a thin layer of oil and sear the steak on all sides.
• Put the skillet in the oven for ten minutes. Turn steak over and leave in for another ten minutes.
• Take steak out and cover with loose foil for 5-10 minutes and then begin carving. Enjoy.

FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON

Steps:

• Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
• In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
• Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
• Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
• Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
• Roast in a 350 degree oven until cooked to your liking.
• Serve with a basic vegetable or mashed potatoes.
• This is also great as a leftover in sandwiches with a fresh sourdough bread.

SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK

Steps:

• Preheat oven to 400°F.
• Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
• Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
• Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
• Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
• Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
• In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
• Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
• Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!