Stuffed Flank Steak Recipe

Flank steak: A lean cut of beef that is ideal for rolling and stuffing.

Spinach: Fresh greens that add a nutritious and flavorful component to the stuffing.

Feta cheese: A tangy cheese that complements the savory flavors of the steak and spinach.

Olive oil: Used for sautéing the garlic and spinach, adding richness to the dish.

Garlic: Provides a robust flavor to the spinach mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

When preparing the flank steak, make sure to pound it to an even thickness using a meat mallet. This ensures that the steak cooks evenly and makes it easier to roll. Additionally, when spreading the spinach mixture and feta cheese over the steak, leave a small border around the edges to prevent the filling from spilling out as you roll.

• flank steak - Substitute with skirt steak: Skirt steak has a similar texture and flavor profile, making it a great alternative for stuffing.

• chopped spinach - Substitute with kale: Kale provides a similar leafy texture and can hold up well during cooking.

• crumbled feta cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture that complements the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor if fresh garlic is unavailable.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, with a slightly different aroma.

• Allow the stuffed flank steak to cool completely before storing. This helps prevent condensation, which can make the steak soggy.
• Wrap the steak tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out.
• Place the wrapped steak in an airtight container or a resealable plastic bag to further protect it from air exposure.
• Label the container or bag with the date to keep track of its freshness.
• Store the steak in the refrigerator if you plan to consume it within 3-4 days.
• For longer storage, place the wrapped steak in the freezer. It can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the steak in the refrigerator overnight if frozen.
• To reheat, preheat your oven to 350°F (175°C). Place the steak in an oven-safe dish and cover it with aluminum foil to prevent it from drying out.
• Heat the steak in the oven for about 15-20 minutes or until it reaches the desired temperature.
• Alternatively, you can reheat individual slices in a skillet over medium heat, adding a bit of olive oil to prevent sticking and enhance flavor.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stuffed flank steak in an oven-safe dish.
  3. Add a splash of beef broth or water to the dish to keep the steak moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 20-25 minutes or until the internal temperature reaches 165°F (74°C).

• Stovetop Method:

  1. Slice the stuffed flank steak into individual portions.
  2. Heat a skillet over medium heat and add a bit of olive oil.
  3. Place the steak slices in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until heated through.

• Microwave Method:

  1. Slice the stuffed flank steak into individual portions.
  2. Place the slices on a microwave-safe plate.
  3. Cover with a damp paper towel to retain moisture.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
  2. Place the stuffed flank steak in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and quickly sear in a hot skillet with olive oil for 1-2 minutes per side to restore the crust.

• Skillet: Used to heat olive oil and cook the garlic and spinach until the spinach is wilted.

• Oven: Preheated to 375°F (190°C) for baking the rolled flank steak.

• Knife: Essential for mincing the garlic and chopping the spinach.

• Cutting board: Provides a safe surface for chopping spinach and mincing garlic.

• Kitchen twine: Used to secure the rolled flank steak to keep it tightly rolled during baking.

• Oven-safe dish: Holds the rolled steak while it bakes in the oven.

• Tongs: Useful for handling the hot rolled steak when transferring it to and from the oven.

• Meat thermometer: Helps check the internal temperature of the steak to ensure it reaches the desired doneness.

• Aluminum foil: Can be used to tent the steak while it rests to keep it warm.

• Serving platter: For presenting the sliced steak once it has rested.

• Carving knife: Ideal for slicing the steak into even portions after it has rested.

• Cutting board (second): A clean surface for slicing the rested steak.

Prepare the filling: Cook the spinach and garlic mixture in advance and store it in the fridge.

Uniform shape: Use a meat mallet to pound the flank steak to an even thickness for easier rolling.

Pre-cut twine: Cut and prepare the kitchen twine pieces ahead of time to quickly secure the rolled steak.

Quick seasoning: Mix the salt and pepper together in a small bowl for fast and even seasoning.

Use a food processor: Quickly chop the spinach and garlic using a food processor to save time.