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Stuffed Flank Steak with Mushrooms and Spinach Recipe

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4.6 from 130 reviews

This Juicy Stuffed Flank Steak with Goat Cheese recipe features a tenderized flank steak butterflied and stuffed with a savory mixture of sautéed mushrooms, garlic, spinach, and creamy goat cheese. The steak is then rolled, seared in a cast-iron skillet, and baked to perfection, resulting in a flavorful and elegant main dish perfect for special occasions or a hearty dinner.

Ingredients

Main Ingredients

  • 1 1/2 – 2 lb flank steak
  • Salt and pepper to taste
  • 2-3 tablespoons olive oil divided

Stuffing

  • 8 ounces mushrooms, roughly chopped
  • 5 cloves garlic, minced
  • 2 cups spinach, roughly chopped
  • 2 ounces goat cheese (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for baking the stuffed steak after searing.
  2. Butterfly the Flank Steak: Lay the flank steak flat on a cutting board. Starting from the longest edge, carefully slice horizontally through the middle of the steak, stopping just before cutting all the way through, then open it like a book.
  3. Tenderize and Season: Use a meat tenderizer or mallet to pound the opened flank steak until it is an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.
  4. Sauté the Vegetables: Heat 1-2 tablespoons of olive oil in a large oven-safe skillet (preferably cast iron) over medium heat. Add the chopped mushrooms and cook for 5-7 minutes until softened and slightly browned. Add minced garlic and cook for another 2 minutes until fragrant. Stir in the chopped spinach and remove the pan from heat.
  5. Assemble the Filling: Spread the mushroom, garlic, and spinach mixture evenly over the surface of the seasoned flank steak. Crumble and sprinkle the goat cheese evenly on top of the vegetable mixture.
  6. Roll the Steak: Starting from one edge of the steak, roll it tightly with the grain, tucking in any loose pieces as you go. Tuck in the thinner ends of the steak to ensure even cooking.
  7. Secure the Roll: Use cooking twine to snugly tie the rolled flank steak at several points to hold it securely. If twine is unavailable, toothpicks can be used to hold the roll together.
  8. Sear the Steak: Add an additional tablespoon of olive oil to the same oven-safe skillet and heat over high heat until the oil ripples. Carefully place the rolled steak in the pan and sear it for 2 minutes on each side until deeply golden brown to develop flavor and texture.
  9. Bake to Desired Doneness: Transfer the skillet with the seared steak to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 135°F for medium-rare, or longer if desired.
  10. Rest and Serve: Remove the steak from the oven and let it rest for 15 minutes before slicing. Cut into 2-inch thick medallions and serve warm for a delicious and elegant meal.

Notes

  • Butterflying and pounding the steak ensures it rolls evenly and cooks uniformly.
  • Using a cast-iron or oven-safe skillet allows seamless transition from stovetop searing to baking.
  • Letting the steak rest after baking helps retain juices for a moist bite.
  • Adjust goat cheese quantity or omit based on preference or dietary restrictions.
  • Ensure the roll is tied tightly to maintain its shape during cooking.

Find it online: https://oliviabakes.com/stuffed-flank-steak-with-mushrooms-and-spinach-recipe/