Grilled Flank Steak Stuffed With Spinach And Blue Cheese Recipes

Steps:

• Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
• In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
• Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
• Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
• Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
• Roast in a 350 degree oven until cooked to your liking.
• Serve with a basic vegetable or mashed potatoes.
• This is also great as a leftover in sandwiches with a fresh sourdough bread.

Steps:

• Preheat oven to 400°F.
• Place the thawed spinach in the center of a kitchen towel. Holding the towel over the sink, twist it to squeeze excess water out of the spinach.
• Open the towel and place the spinach in a food processor, along with the pine nuts, blue cheese, and garlic. Pulse until the ingredients form a thick paste.
• Place the flank steak flat on a work surface and using your fingers and/or a silicone spatula, spread the spinach and cheese mixture evenly over the entire steak.
• Roll the steak into a cylinder and, using kitchen twine, tie the roll securely about every two inches.
• Mix one tablespoons olive oil with seasoning salt, pepper and liquid smoke. Brush mixture over the whole outer surface of the steak roll.
• In a large, deep skillet over medium-high, heat the remaining oil. Add the steak roll and sear one side for about 1 1/2 minutes. Use tongs to rotate the roll 1/4 turn, searing for another 1 1/2 minutes. Continue until all sides are seared.
• Transfer the roll to a rack, place on a baking sheet or pan and place in oven to roast for 15 to 20 minutes, or until an instant-read thermometer inserted into the center of the roll reads 140 degrees F.
• Remove from oven, let stand for 5 minutes. Slice, serve, and enjoy!

Steps:

• Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
• Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
• To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
• Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
• Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

Steps:

• Trip steak of any excess fat or silver skin.
• Place steak in large zip lock bag.
• Combine marinade ingredients and pour over steak.
• Close bag& press out any air.
• Move steak around in the bag to marinate.
• Refrigerate over night, or at least six hours.
• Mix schmear ingredients in a small bowl until smooth.
• Refrigerate schmear.
• Bring schmear to room temperature one hour before serving.
• Prior to cooking, remove steak from marinade& drain well.
• Grill steak over HOT fire, about 5 minutes a side for rare.
• Place steak on a platter with the side just off the grill up and IMMEDIATELY top with the schmear.
• Spread schmear over steak.
• Let rest 10 minutes before serving.
• Thinly slice at an angle across the grain.
• Spoon sauce& juices back over meat when serving.

Steps:

• Mix bread crumbs, roasted peppers, 2 tbsp oil, capers, parsley, garlic, red pepper flakes, and 1/2 tsp salt in a bowl.
• Season steak with salt and pepper. Butterfly steak. Layer ham, cheese, and seasoned crumbs over the steak.
• Starting with short side, roll and tie steak. Season with salt and pepper, brush with 2 tbsp oil, and refrigerate while heating grill. Steak can be wrapped and refrigerated for 1 day.
• Grill steak over fire until browned on all sides, about 12 minutes. Move steak to cool side of grill and brush with 2 tbsp oil. Cover grill and cook until instant-read thermometer registers 120 degrees, 20 to 30 minutes, rotating and brushing steak every 10 minutes with 1 tbsp oil.
• Transfer steak to cutting board, tent with foil, and let rest 10 minutes. Remove twine and slice steak crosswise into 1/2" thick slices.