Spinach and Parmesan Stuffed Flank Steak

Looking for a recipe that makes a spectacular presentation on your dinner table, but doesn't take hours to prepare? Spinach and Parmesan Stuffed Flank Steak will have your family and friends "ouhhhhing" and "ahhhhhing" to the very last bite. It is a classic steakhouse combination of steak and creamed spinach.


One technique used in this recipe is butterflying the flank steak. Cut with the grain with a sharp knife until about 1/2 inch along the opposite edge. Flip open the meat so it looks like a "butterfly."


The steak is stuffed with baby spinach, onions, garlic, Parmesan, mozzarella, and asiago cheeses, and seasonings.


It is easy to roll up and tie before searing in a saute pan and finish roasting in the oven. After letting the steak rest for a few minutes after roasting, it is sliced and served.

With our lack of summer schedules, I never really know who will show up for dinner. On this night all 3 of my kids managed to make it home from the pool and were at the dinner table. A neighbor who was accompanying them to see the new Harry Potter movie after dinner (movie review - the book was better) also joined us.

There were many inquisitive looks around the table when the steak was served.

"Why can't we just have teriyaki steak?" questioned My Middle One.

"I am not really sure about this one," said No Thank You Boy.

The brown-nosing neighbor commented' "This looks delicious."

My Oldest loves creamed spinach so this meal was thumbs up with her. The others all tried the steak, but not being fans of creamed spinach, just ate the steak. They all thought the steak looked really cool though. I liked the combination of flavors and the dramatic presentation.

Preparing the steak, as well as some roasted baby potatoes and green beans, took no longer than any other meal I usually make. Next time you are looking for a recipe for dinner that is a little over the top, give this one a try.

Spinach and Parmesan Stuffed Flank Steak

adapted from a recipe in Cuisine at Home Weeknight Menus

serves 4 to 5

3 cups baby spinach
1/3 cup chopped onion
1 clove of garlic
1 1/2 cups grated cheese, a combination of Parmesan, mozzarella, and asiago
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 1/2 - 2 pound) flank steak
A-1 Steak Sauce or barbecue sauce

Preheat oven to 425 degrees.

In a food processor, pulse the spinach, onions, and garlic. Add the cheeses, oregano, salt and pepper and pulse until just combined.

Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick. Spread the spinach and cheese mixture to within about 1 inch of the edges. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.

Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 - 10 minutes. Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes. Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. Remove from pan and place on a cutting board. Tent with foil and let rest for about 5 - 10 minutes.

Slice in rounds with a sharp knife and serve.