Unlock culinary nirvana: how to create a stuffed flank steak fiesta

Indulge in the culinary masterpiece of flank steak stuffed with spinach and provolone. This succulent dish combines the tender texture of flank steak with the vibrant flavors of spinach and the creamy richness of provolone cheese. Whether you’re a seasoned chef or a home cook seeking to elevate your culinary skills, this guide will provide you with the step-by-step instructions and expert tips to create this delectable meal.

Ingredients:

• 1 flank steak (about 1 pound)
• 1 cup fresh spinach, washed and chopped
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1/4 cup olive oil
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preparation:

• Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
• Line a baking sheet with parchment paper.

2. Butterfly the Steak:

• Using a sharp knife, make a horizontal cut along the length of the steak, about 3/4 of the way through.
• Open up the steak like a book, creating a large, flat surface.

3. Season the Steak:

• In a small bowl, combine the olive oil, garlic, oregano, salt, and pepper.
• Brush the steak liberally with the marinade.

4. Prepare the Filling:

• In a large bowl, combine the spinach, provolone cheese, Parmesan cheese, basil, and parsley.
• Season with salt and pepper to taste.

5. Stuff the Steak:

• Spread the spinach and cheese filling evenly over the flattened steak.
• Roll up the steak tightly, starting from the narrow end.

6. Secure the Roll:

• Tie the steak with kitchen twine at regular intervals to keep it secure during cooking.

7. Bake the Steak:

• Place the stuffed steak on the prepared baking sheet.
• Bake for 25-30 minutes, or until the internal temperature reaches 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare.

8. Rest and Slice:

• Remove the steak from the oven and let it rest for 10 minutes before slicing.
• Slice the steak against the grain for tender and juicy results.

Serving Suggestions:

Serve the stuffed flank steak with your favorite sides, such as:

• Mashed potatoes
• Roasted vegetables
• Grilled asparagus
• Creamy polenta

Tips:

• For a more flavorful filling, sauté the spinach with some garlic and olive oil before adding it to the cheese mixture.
• If you don’t have kitchen twine, you can use toothpicks to secure the steak.
• Let the steak rest before slicing to allow the juices to redistribute, resulting in a more tender and juicy meat.

Takeaways:

Cooking flank steak stuffed with spinach and provolone is a rewarding culinary experience that will impress your guests. By following these step-by-step instructions and incorporating the expert tips provided, you can create a dish that combines tenderness, flavors, and visual appeal.

FAQ:

Q: Can I use a different type of steak?
A: Yes, you can use other thin cuts of steak, such as skirt steak or hanger steak. However, flank steak is the most commonly used cut for this recipe due to its size and affordability.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the steak and stuffing up to a day in advance. Simply refrigerate the stuffed steak until ready to bake.

Q: How do I reheat the steak?
A: To reheat the steak, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and place the steak on a baking sheet. Heat for 10-15 minutes, or until warmed through.