Flank Steak Stuffed With Blue Cheese Spinach And Bacon Recipes

STUFFED FLANK STEAK WITH BLUE CHEESE AND BACON

Steps:

• Preheat oven to 350°F (180°C). Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.
• In skillet over medium heat fry bacon, garlic and shallots for 7 to 8 minutes, until bacon is rendered and vegetables are tender. Remove from pan. Add arugula to pan and cook for about 2 minutes. Remove from pan and press to release an excess liquid. Combine with bacon mixture.
• Spread bacon mixture over steak, leaving a 1-inch (2.5 cm) border. Top with parsley and crumbled blue cheese and crushed croutons. Tightly roll steak lengthwise into a log, tucking in the edges as you roll to enclose the filling. Secure with butcher's twine. Brush the outside with oil.
• Heat oil in Dutch oven or ovenproof skillet over medium heat. Sear steak for about 4 minutes, turning to brown on all sides.
• Transfer to oven. Roast for 20 to 25 minutes until medium-rare to medium. Remove from oven and tent for 10 minutes. Slice crosswise into 1/2-inch thick (1 cm) slices.

MARINATED FLANK STEAK WITH BLUE CHEESE SAUCE

Steps:

• Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
• In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
• In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
• Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
• Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
• Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

FLANK STEAK PINWHEELS

Steps:

• Place bacon strips on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 2-3 minutes or until partially cooked. , Meanwhile, cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. Place spinach over steak to within 1 in. of edges; top with red peppers. , With the grain of the meat going from left to right, roll up jelly-roll style. Wrap bacon strips around beef; secure with toothpicks. Slice beef across the grain into 8 slices. , Grill, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Discard toothpicks., In a small saucepan, combine cream cheese, milk, butter and pepper. Cook and stir over low heat just until smooth (do not boil). Stir in blue cheese. Serve with pinwheels.

SPINACH AND BLUE CHEESE-STUFFED FLANK STEAK

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!

CHEESE-STUFFED FLANK STEAK

Steps:

• Flatten steak to 1/4-in. thickness. In a bowl, combine the pineapple juice, Worcestershire sauce, onion, thyme, rosemary, salt and pepper. Pour half of the marinade into a resealable plastic bag; add meat. Seal bag and turn to coat; refrigerate for 4-8 hours. Cover and refrigerate remaining pineapple juice mixture., Drain and discard marinade from meat. For stuffing, in a bowl, combine the bread crumbs, cheese, pecans, onion, parsley and garlic. Sprinkle stuffing over meat. Roll up jelly-roll style, starting with a short side. Tie with kitchen string., In a small skillet, brown meat in oil until browned on all sides. Pour reserved marinade into skillet. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until tender. Thicken pan juices if desired.

FLANK STEAK STUFFED WITH SAUSAGE, BASIL, AND CHEESE

Steps:

• Arrange basil leaves to cover flank steak, leaving a 1/2-inch border.
• Place Swiss cheese slices on top of basil leaves.
• Place sausages end to end lengthwise down the center of the steak.
• Starting on one end of steak, roll the steak over the sausage. Tie with string to secure. Season with salt and pepper.
• Heat oil in large skillet. Add steak roll and brown on all sides, about five minutes.
• Transfer steak roll to crock pot, seam side up. Scrape all browned bits & oil into crock.
• Add onions, garlic, wine, beef broth, red wine vinegar, bay leaves, and chopped basil.
• Medium setting for 6-8 hours.
• Drain juices into sauce pan, boil gently for five minutes to reduce. Place in gravy server.
• Slice steak roll into serving portions. Serve with gravy.

BAKED FLANK STEAK ROULADE STUFFED WITH BACON AND CHEESE

Steps:

• Sandwich the flank steaks between waxed paper and pound with a kitchen mallet to tenderize.
• Whisk olive oil, Italian seasoning, pepper, and garlic for marinade together in a small bowl. Pour into the bottom of a baking dish that's large enough to hold both steaks in a single layer. Add steaks so that one side is touching the marinade; do not flip to coat. Let sit while you prepare the filling.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until slightly browned and not yet crispy, about 8 minutes. Drain bacon slices on paper towels.
• Mix cream cheese, Italian cheese, spinach, and garlic together in a bowl. Spread cheese mixture on the unmarinated side of the steaks. Place 5 bacon strips on top the cheese on each steak. Roll steaks up and pin with toothpicks to secure.
• Bake, uncovered, in the preheated oven until an instant-read thermometer inserted into the center reads 135 to 140 degrees F (57 to 60 degrees C), about 45 minutes. Remove from the oven, cover, and let sit for 5 minutes before slicing.