Cheesy Spinach Stuffed Flank Steak Rolls
Pan Grilled butterflied Flank Steak stuffed with spinach, garlic, and cheese. These delicious steak pinwheel rolls are tender and cheesy and make a delicious low-carb dinner!
RECIPE HERE:
Tuscan-Style Flank Steak - Father's Day Grilled Steak Special!
Learn how to make a Tuscan-Style Flank Steak recipe! Visit for the ingredients! Plus, more info and over 700 additional original video recipes. I hope you enjoy this Tuscan-Style Flank Steak Father's Day Grilled Special!
Rolled Stuffed Flank Steak - Everyday Food with Sarah Carey
If you're hosting any dinner parties this fall, you might want to consider making this gorgeous rolled stuffed flank steak with Swiss chard. Once the steak is rolled and tied, it can be refrigerated for up to eight hours -- another reason that it's perfect for entertaining. When you're ready to cook, simply place it under the broiler for 10 minutes, flipping once while cooking. I know you'll love this flavorful dish -- and your guests will too!
Sarah's Tip of the Day:
Try replacing Swiss chard with kale or collard greens in this recipe. Blanched and sauteed broccoli rabe would work well too.
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PREP: 15 MINS TOTAL TIME: 35 MINS
SERVINGS:4
INGREDIENTS
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 bunches mustard greens or Swiss chard, tough stems and ribs removed, chopped
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red-pepper flakes
1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
COOK'S NOTE
Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.
DIRECTIONS
STEP 1
Heat broiler, with rack 4 inches from heat. In a large pot, heat 1 tablespoon olive oil over medium-high. Add garlic and cook until fragrant, 30 seconds.
STEP 2
Add greens; cook until wilted, 5 minutes. Stir in soy sauce, sesame oil, and red-pepper flakes. Remove pot from heat.
STEP 3
Place steak between sheets of plastic wrap and pound to 1/2 inch thick with a meat mallet or small skillet.
STEP 4
Spread greens on steak, leaving a 2-inch border on one long side; season with salt and pepper. Roll up toward border.
STEP 5
Tie crosswise with 5 or 6 pieces of kitchen twine. Rub steak with 1 teaspoon olive oil; season with salt and pepper. Place steak, seam side up, on a foil-lined rimmed baking sheet.
STEP 6
Broil 5 minutes. Flip and broil until browned, 5 minutes for medium. Loosely tent with foil and let rest 10 minutes. Slice steak into 1/2-inch rounds.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Rolled Stuffed Flank Steak - Everyday Food with Sarah Carey
Garlic Fennel Flank Steak with Grilled Oranges
Check my website, foodwishes.com, for the full story, recipe ingredients and more details. Please leave your comments there. Enjoy!
How to Cook Flank Steak from Field to Plate | Our Secret Flank Steak Roll | The Bearded Butchers
Check out a summary on our blog
You won't even believe what we've cooked up today. Using our very own Bearded Butcher Blend Seasoning, we walk you, literally all the way through Whitefeather Meats in Creston, OH as we prepare our delicious flank steak roll ups.
Already have a flank steak and want to get right to prepping? Then feel free to skip ahead to 6:12 for stuffing the roll or 12:44 to get it out on your grill! Whoops, almost forgot, the bonus homemade aioli recipe is at 21:07.
This makes a great party tray. It looks delicious and tastes the same! This will definitely be one of the best beef flank steak recipes you've ever tried, so be sure to follow along and enjoy it as much as we do!
Please like and subscribe and be sure to comment below ???? about what you'd like us to do next!
Here's the recap of what we put in our flank roll and how we cooked it!
✔️ Feta cheese
✔️ Cover the cheese in Bearded Butcher Blend Seasoning (
✔️ Fresh vegetables (peppers, onions)
✔️ Then just roll it like a burrito and wrap it with butcher's twine (
✔️Maintain a temp of 225-250 for about an hour, then crank the Big Green Egg up to about 400-450 to sear to an internal temperature of about 135 ( trust us, use an instant read thermometer).
✔️Don't forget to make your very own Bearded Butcher Blend aioli! (21:07)
▶️ want to learn more about how to butcher a cow?
???? Here's the plastic cutting board. It's the best thing for minimal cleanup.
???? - All of The Bearded Butcher's cutlery
???? - Don't forget our famous Bearded Butcher Blend seasoning!
**For all things Bearded Butcher be sure to FOLLOW US on social media**
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Index:
2:15 - Where does a flank steak come from?
3:41 - How to trim a flank steak
4:19 - How to butterfly a steak to stuff it!
7:26 - Stuff a steak
10:43 - Tie the steak roll to get it ready for the grill
12:44 - Getting the flank on the Big Green Egg using some Rockwood charcoal
21:07 - Homemade aioli, yum.....
22:03 - The taste test
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