Spinach & Mushroom Stuffed Flank Steak Recipe – Delicious & Easy

Hey y’all! If you’re looking for a show-stopping main dish that’s both delicious and versatile, this Spinach & Mushroom Stuffed Flank Steak Recipe will not disappoint. Packed with savory flavors and a touch of elegance, this dish is perfect for anything from a cozy family dinner to an impressive holiday feast. Let’s get cooking!

Why You’ll Love This

• It’s a flavorful combination of tender steak and savory stuffing.
• This dish is surprisingly easy to prepare yet looks gourmet.
• The earthy mushrooms and fresh spinach add a nutritional boost.
• It’s versatile enough for both casual meals and special occasions.
• You can easily customize the stuffing to suit your taste.

Ingredients

• 1 (2-pound) flank steak
• 2 tablespoons olive oil, divided
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs

Directions

Prepare the Filling

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
2. Add the mushrooms and cook until softened, approximately 4 minutes.
3. Stir in the spinach, cooking until wilted, about 2 minutes. Season with salt, pepper, and thyme. Remove from heat and let cool slightly.
4. Mix in the Parmesan cheese and breadcrumbs, stirring until well combined.

Stuff the Flank Steak

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and gently pound to an even thickness if necessary.
3. Spread the mushroom and spinach mixture evenly over the steak, leaving a small border around the edges.
4. Roll the steak tightly from one end to the other and secure it with kitchen twine or toothpicks.

Cook the Steak

1. Heat the remaining tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the rolled steak on all sides until browned, about 8 minutes total.
2. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
3. Remove from the oven and let rest for 5 minutes before slicing.

Notes

• For best results, allow the steak to marinate in olive oil, salt, and pepper for a few hours before cooking. Learn more about marinating here.
• Ensure your knife is sharp when slicing the steak to prevent tearing the meat.
• Try using fresh herbs for a more robust flavor. Read about the benefits of fresh herbs here.

Variations

• Substitute feta cheese for Parmesan for a tangier flavor.
• Add sun-dried tomatoes for a touch of sweetness.
• Use chicken breast instead of flank steak for a lighter option.

Required Equipment

• Large skillet
• Ovenproof skillet
• Kitchen twine or toothpicks
• Meat thermometer

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, slice the steak and warm in a skillet over medium heat until heated through.

Suggested Pairings

• Serve with a side of roasted potatoes and steamed asparagus for a complete meal.
• A glass of red wine, such as Cabernet Sauvignon, complements the dish perfectly.

Pro Tips

• Ensure even cooking by tying the steak tightly with twine. Learn more about tying techniques here.
• Let the steak rest after cooking to allow the juices to redistribute evenly.
• Experiment with different cheese varieties to find your favorite combination.

FAQ

• Can I prepare this dish ahead of time?
  You can prepare the stuffing and stuff the steak a day ahead. Store it in the refrigerator and bring it to room temperature before cooking.
• What if I don’t have an ovenproof skillet?
  After searing, transfer the steak to a baking dish for roasting.
• How do I know when the steak is done?
  Use a meat thermometer to check that the internal temperature reaches 135°F (57°C) for medium-rare.