Stuffed anything is usually better than that same food without a stuffing. Stuffed steak is certainly no exception. With the right kind of stuffing, any steak recipe can be taken to all new heights. In this recipe, we'll be using a carefully chosen set of ingredients to create a wonderful stuffing.
Dried tomatoes, salt, black pepper, chopped spinach, Parmesan cheese, and fresh basil come together with flank steak to make a dinner your family will love. You'll need wooden toothpicks on hand to secure the steaks, so make sure you grab some if you don't have any on hand.
Consider having your kids help you with this recipe if they're able. Cooking with your kids is often a fun experience, and in addition you get to teach them important skills that they'll take with them for years to come. Teaching your kids how to cook takes time, so you should take any opportunity you can.
We hope you enjoy this delicious stuffed flank steak recipe as much as we do. Be sure to pass it along to friends and family, and tell them you found it on Moms Who Think! We have plenty of other great recipes, too, so be sure to take a look at those.
Spinach-Stuffed Flank Steak
Ingredients:
¼ cup dried tomatoes (not oil packed)
1 1-pound beef flank steak or top round steak, trimmed of separable fat
⅛ teaspoon salt
⅛ teaspoon black pepper
1 10-ounce package frozen chopped spinach, thawed and well drained
2 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh basil
Directions:
1. In a small bowl soak the dried tomatoes in enough hot water to cover for 10 minutes. Drain. Snip into small pieces.
2. Meanwhile, score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Place meat between 2 pieces of plastic wrap. Working from center to edges, pound with the flat side of a meat mallet into a 12×8-inch rectangle. Remove plastic wrap. Sprinkle with the salt and pepper.
3. Spread the spinach over the steak. Sprinkle the softened tomatoes, Parmesan cheese, and basil. Roll the steak up from a short side. Secure with wooden toothpicks at 1-inch intervals, starting ½ inch from an end. Cut between the toothpicks into eight 1-inch slices.
4. Place sides cut side down on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until done as desired, turning once. Allow 10 to 12 minutes for medium rare (145°F) or 12 to 16 minutes for medium (160°). Before serving, remove toothpicks.
Serves 4
Serving size: 2 slices
Per serving
Calories: 214
Total Fat: 9 g
Sat: 4 g
Protein: 28 g
Carb: 4 g
Fiber: 2 g
Cholesterol: 47 mg
Sodium: 348 mg