May 12, 2010

Spinach-Stuffed Flank Steak

beef, cheese, main dish, spinach, steak, wine

Presented by google

414 ratings

Prep time: 10 minutes
baking time 45 minutes
Servings: 4
Partner: Garlic Mashed Potatoes

When this steak is cut, each serving looks like a pinwheel. The kids couldn’t resist that!

Ingredients

1 (10-ounce) package frozen chopped spinach, thawed
1 (16-ounce) flank steak, trimmed
6 ounces cream cheese, softened
1 teaspoon seasoned salt
1 (10 1/2-ounce) can beef broth
1/2 cup cooking burgundy or red-wine vinegar

Directions

1

Drain the spinach in a colander. Press the excess moisture from the spinach.
2

Preheat the oven to 350°F.
3

Pound the steak with a meat mallet on a hard surface to 1/4-inch thickness.
4

Combine the cream cheese and seasoned salt in a small bowl and mix well. Spread the cream cheese mixture over the steak. Spread the spinach evenly over the cream cheese mixture.
5

Roll the steak to enclose the filling. Secure with toothpicks. Place seam side down in a roasting pan.
6

Combine broth and burgundy in a small bowl and mix well. Pour two-thirds of broth mixture over the steak roll. Roast, basting occasionally with remaining broth mixture, for about 45 minutes. Cut into 1-inch slices. Serve with pan juices.

Grandma's Secret Trick

Nearly every summer, Grandma grew Swiss chard in her garden, and she often used it in this recipe. It tasted like spinach but was easier to grow. She cut out the central rib, chopped it, then boiled the chopped rib for a minute or two before adding the torn chard leaves. After cooking the chard for about 5 minutes, she drained it, pressed out the water, and the chard was ready for Grandma to use.