Martha Stewarts Spinach Stuffed Flank Steak Recipes

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SPINACH FLANK STEAK PINWHEELS



Spinach Flank Steak Pinwheels image

I wow family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish! -Mary Ann Marino, West Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 beef flank steak (1-1/2 pounds)
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/4 cup grated Parmesan cheese
1/4 cup sour cream
Dash each salt and pepper

Steps:

  • Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic., In a small bowl, combine the spinach, cheese and sour cream; spread over steak to within 1/2 in. of edges. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices., Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Nutrition Facts : Calories 320 calories, Fat 16g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 271mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 37g protein.

SPINACH AND FETA CHEESE STUFFED FLANK STEAK



Spinach and Feta Cheese Stuffed Flank Steak image

I made up this recipe, inspired by a pre-stuffed flank steak that I bought at Trader Joe's. I hope that it turns out as yummy for you as it did for me!

Provided by Helping Hands

Categories     Steak

Time 1h

Yield 2 serving(s)

Number Of Ingredients 5

2 medium flank steaks, each cut into a long, thick strip
2 cups frozen spinach, cooked in the microwave, and drained
1/4 cup crumbled feta cheese
1/3 cup red pepper, diced very finely
1/2 teaspoon milk

Steps:

  • Prehat oven to 325.
  • Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk.
  • Fold flank steak strip into rounded steak, leaving a small hole in the middle.
  • Stuff feta cheese mixture into hole in the middle of each steak. Hold steak in rounded position by placing toothpick in steak.
  • Place steaks in roasting pan (without rack) and cover with foil.
  • Bake in oven for 30-45 mins (depending on desired doneness), turning once, and removing cover with 10 mins left to cook.
  • Remove from oven.
  • Sprinkle with salt and pepper, just before serving.
  • NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.

Nutrition Facts : Calories 436.5, Fat 21.8, SaturatedFat 9.9, Cholesterol 154.2, Sodium 435.4, Carbohydrate 8.9, Fiber 5, Sugar 2.8, Protein 51.5

STUFFED FLANK STEAK



Stuffed Flank Steak image

Making a stuffed flank steak is an easy way to have an elegant dinner for a large number of people. This is one of my favorite stuff flank steak recipes. One time I didn't have a loaf of bread and tore up a pita instead and it worked well, so don't feel like you need to use crusty hard bread.

Provided by Queen Dana

Categories     Steak

Time 2h40m

Yield 8 serving(s)

Number Of Ingredients 15

2 lbs flank steaks
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
1/4 mushroom, chopped
1 cup canned tomato, drained and chopped
1/4 cup fresh parsley, chopped
2 cups breadcrumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon pepper
1 egg, slightly beaten
oil
1/2 cup red wine

Steps:

  • Preheat oven to 350°F.
  • Score the steak on both sides.
  • Saute the onion, garlic and mushrooms in butter over low heat. Turn off heat and add bread crumbs, tomatoes, egg, parsley, and seasonings. Blend well and spread over flank steak.
  • Roll the flank steak lengthwise like a jelly roll and tie in several places.
  • In a flameproof casserole, brown meat on both sides in a little bit of oil. Add wine, cover and bake for 2 hours.

Nutrition Facts : Calories 357.5, Fat 14.4, SaturatedFat 6.3, Cholesterol 80.6, Sodium 619.7, Carbohydrate 23.7, Fiber 1.9, Sugar 3.5, Protein 29.1

SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK



Spinach and Blue Cheese-Stuffed Flank Steak image

I'm always looking for great recipes and experiment alot. Every once in awhile, I discover one that just cries out to be shared. The following is just such a recipe. It really is very easy, but the flavor and presentation is quite "gourmet". My wife and I had it for dinner last night with nothing more than a side dish of herbed and garlic scalloped potatoes and a nice bottle of Pinot Noir. It was YUMMY!!

Provided by NICK SUHADOLNIK

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

10 ounces bag frozen chopped spinach, thawed
1/3 cup pine nuts
4 ounces blue cheese
2 tablespoons minced roasted garlic
1 1/4-1 1/2 lbs flank steaks
3 tablespoons olive oil, divided
1/2 teaspoon seasoning salt
1/4 teaspoon pepper
6 -8 drops liquid smoke

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!

Nutrition Facts : Calories 527.7, Fat 38.3, SaturatedFat 12.3, Cholesterol 79.4, Sodium 525.8, Carbohydrate 6.7, Fiber 2.7, Sugar 1.2, Protein 40.8

MUSHROOM STUFFED FLANK STEAK



Mushroom Stuffed Flank Steak image

Make and share this Mushroom Stuffed Flank Steak recipe from Food.com.

Provided by Julesong

Categories     Steak

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 teaspoon salt
1/4 teaspoon white pepper
2 lbs flank steaks
1 teaspoon Dijon mustard
2 tablespoons vegetable oil
1/3 cup chopped onion
1 (4 ounce) can mushroom pieces, drained and chopped (or 1/2 cup fresh, chopped)
1/2 cup parsley, chopped
2 tablespoons chives, chopped
1 tablespoon tomato paste
1/2 cup dry breadcrumbs
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
3 strips bacon, chopped
3/4 cup finely chopped onion
1 cup hot beef broth, or more, to desired consistency
1 teaspoon Dijon mustard
2 tablespoons catsup

Steps:

  • Lightly salt and pepper both sides of the flank steak.
  • Spread one side with mustard.
  • To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes until lightly browned.
  • Add mushroom pieces and cook for 5 minutes.
  • Stir in parsley, chives, tomato paste, and bread crumbs, then season with salt and pepper and paprika.
  • Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string.
  • To prepare gravy, saute bacon in a Dutch oven until partially done.
  • Add the meat roll and brown on all sides, approximately 10 minutes.
  • Add the finely chopped onions and saute for 5 minutes.
  • Pour in the beef broth, cover Dutch oven, and simmer for 1 hour.
  • Transfer meat to a preheated platter.
  • Season pan juices in the Dutch oven with mustard, then salt and pepper to taste; stir in catsup.
  • Serve the gravy separately.

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