Flank Steak Stuffed with Blue Cheese and Spinach, served with Horseradish Cream Sauce

Flank Steak Stuffed with Blue Cheese and Spinach, served with Horseradish Cream Sauce
Flank Steak Stuffed with Blue Cheese and Spinach, served with Horseradish Cream Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds flank steak, pounded thin, sliced against the grain into 6 long strips

  • salt and pepper

  • montreal steak seasoning

  • 2

    teaspoons olive oil, divided

  • 1

    cup blue cheese, broken into crumbles (I also used some Cabot VT Cheddar)

  • 2

    shallots, minced (I also used 1/2 a sweet white onion, it works just fine)

  • 2

    cloves garlic, minced

  • Horseradish Cream Sauce

  • 1

    cup sour cream (I used Cabot's)

  • 1/3

    cup prepared horseradish (not sauce)

  • 1

    shallot, minced

  • 1

    teaspoon lemon juice

  • 3

    teaspoons dijon mustard

  • salt and pepper to taste

  • heavy cream to taste (I used about 3/4 cup)

  • 1

    tablespoon panko bread crumbs

  • 1/2

    cup spinach leaves

  • 6

    slices bacon (optional)

  • butcher's twine

Directions

Steak Preheat your oven to 350 degrees. Now, take your strips of flank steak and season both sides with salt, pepper and montreal steak seasoning, set aside. Now, in a small skillet, heat olive oil over medium heat until shimmering. Add your shallots or onions and cook until softened. Next, add your garlic and cook for about 30 seconds before adding your panko bread crumbs to the mix. Finally, add blue cheese and cook until warm, about 2 minutes. Pour mixture into a bowl. Now take your seasoned strips of flank steak and spread the blue cheese mixture down the middle. Place several spinach of leaves on top of the cheese. Before you roll that pretty little piece of meat up, make sure you've cut a couple of pieces of kitchen twine, and have them ready. Next, roll the meat up tightly and secure the roll with your twine. If you'd like, and the husband did, before you tie the roll up, wrap it in a piece of bacon, it's yummy. Get out a large oven-safe skillet, and put the other teaspoon of olive oil in it. Heat over medium-high heat until shimmering. Next, take your rolls and sear them in the skillet on each side to get that lovely color. Once they're seared on all sides, take the entire skillet and put it in the oven. Bake at 350 for 15 minutes or until a meat thermometer registers 145 or so. Now, take the skillet out of the oven, tent foil over the top and allow to rest for 10-15 minutes. At this point, you should have medium-rare meat. If it's not there yet, feel free to pop it back in the oven for a couple of minutes to warm it up and finish it off. Serve with Horseradish Cream Sauce. Cream Sauce Combine all of the ingredients in a bowl and stir until completely combined. If you want a thinner sauce, add more cream

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: