My Spinach-Stuffed Flank Steak (minus the red pepper sauce)
I have been wanting to make this recipe for a while, but wasn’t sure how Bryan would feel about it because it has a cheese that he isn’t very familiar with and it also has capers. I offered to leave out the capers but he said he would try them. I should have listened to my instincts and left them out. He tried one but he just wasn’t a fan, they were too salty for him. I’m not one for very salty foods but I love these green little gems, probably because I love chicken piccata so much. As it turns out, Bryan really liked this recipe and said this is one we should make again.
The recipe is from Martha Stewart’s Everyday Food Magazine and it is also in her Everyday Food Cookbook “Fresh Flavor Fast” Another great recipe from here that is also naturally gluten-free! You would be amazed how many of these recipes are naturally gluten-free or can very easily be adapted to gluten-free.
Seeing as this is a stuffed steak, it needed to be butterflied first, then stuffed with the spinach mixture and rolled up. I always hear about people going to the grocery store and having the butcher cut their meat a certain way such as butterflied so I thought, why not give it a shot and have them do it. I was so wrong, no pun intended here but he butchered my flank steak. I was so upset when I got home and opened it up. I should have taken a picture to show you all how bad it was. It was completely uneven with some pieces being extremely thing and others looking like they hadn’t been cut. I made the best of it for this because I didn’t want to waste the meat but not to self, next time do it myself! However if you have a good butcher I’m sure he would do fine but this guy was complaining the whole time he was cutting this piece. I am very much looking forward to my meat cutting class at school!
Here is how to butterfly the flank steak according to the recipe:
Butterflying the Steak: Lay the meat on a cutting board, with the grain of the steak running horizontally. Using a long sharp knife, cut the meat almost in half horizontally, opening it like a book but stopping before going all the way through.
With the steak being cut so uneven I had to adjust the cooking time a bit and despite having to put it in a few times because the middle just wasn’t cooked to our liking (it was pretty much raw – but again I blame that on the butcher and not the actual recipe its self.) it was a very tasty, easy and fairly quick dinner. We served ours with mashed potatoes and steamed broccoli.
Too add a little something extra to it I made a Red Pepper Sauce to go on the side to either drizzle on top of the steak or just to dip it in. I used a container of Wild Veggie Red Pepper Soup as the base, added a tablespoon of balsamic vinegar, 1 teaspoon of salt and 1/2 teaspoon fine ground pepper. To thicken it up just a bit I added a small amount of cornstarch/water mixture.
Have you heard about Wild Veggie yet? If not you should check out their website and products. Here is a little blurb about them from their website:
What is Wild Veggie? Is it a soup? Is it a drink? Is it an ingredient? If you think it’s all of the above, then you’re right! Wild Veggie is good in everything… and is good for everybody. Compared to similar products on the market, Wild Veggie is low in sodium and calories, and typically has more vitamins and nutrients, not only meeting but exceeding daily recommendations in many cases.
We start with the absolute freshest vegetables we can find, always picked at their peak of ripeness and flavor. We then wash, micro-cut, and fast cook at a low temperature, and then quickly freeze to preserve as much of the natural vegetable flavor as possible. There are no preservatives. No fake chemicals. Just the wonderful taste of pure, fresh vegetables.
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Spinach Stuffed Flank Steak (Martha Stewart – Everyday Food Magazine)
2 packages (10 ounces each) frozen leaf spinach, thawed
1/4 cup fresh parsley, chopped
1/4 cup grated Asiago cheese
2 tablespoons capers, rinsed and drained
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
1 small flank steak (1 pound)
1 teaspoon olive oil
- Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Place spinach in a clean kitchen towel, and squeeze out as much liquid as possible.
- In a medium bowl, combine spinach, parsley, cheese, capers, vinegar, garlic, and red-pepper flakes. Season with salt and pepper; toss to combine. Cut and open steak.
- Cut several 12-inch pieces of kitchen twine; space evenly underneath steak. Spread spinach mixture down center of meat (see opposite). Roll steak over mixture, pressing firmly to compact the filling as much as possible; tie twine to secure roll. Cut roll in half crosswise. Place halves, seam side down, on prepared baking sheet; rub with oil, and season with salt and pepper.
- Broil until browned, 8 to 10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2-inch rounds.