Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

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Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak
Total
1 hr 15 min
Servings
6

Method

  1. Preheat the oven to 375°F.

  2. To butterfly the steak: Use a long sharp knife and cut through one long side of the steak, leaving a 1/2 inch gap on the opposite side. Open up the steak like a book. If the steak is already thin, skip this step and instead pound it with a meat mallet to 1/4 to 1/2 inch thickness. Set aside.

  3. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Sauté the shallot until soft, approximately 3 minutes. Add the spinach and cook until wilted, about 3 minutes. Transfer to a strainer.

  4. Once the spinach has cooled, squeeze out any excess moisture. You should have about 1 cup of spinach. Transfer to a medium bowl and mix in the bread crumbs and cheese. Season with salt and pepper.

  5. Place the steak on a sheet of plastic wrap, with a long side facing you. Spread the spinach mixture evenly over the steak, leaving a 1-inch border along the farthest edge. Starting from your side, roll up the steak using the plastic wrap to help, gently pressing the filling. Tie the rolled steak with butcher's twine at 2- to 3-inch intervals. Season the outside with salt and pepper.

  6. Heat the remaining 2 tablespoons of olive oil in a large roasting pan or ovenproof skillet over medium-high heat. Sear

About this recipe

Are you looking for a mouthwatering dish that will impress your guests? Look no further than Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak! This gourmet recipe combines the richness of gorgonzola cheese with the freshness of spinach, all wrapped up in a tender flank steak. Get ready to take your taste buds on a flavor adventure!

The Perfect Combination

Imagine biting into a juicy piece of steak, only to be met with a burst of creamy gorgonzola and earthy spinach. It's a match made in culinary heaven! The richness of the cheese pairs perfectly with the savory flavors of the steak, while the spinach adds a vibrant pop of color and freshness. It's a combination that will leave your guests begging for seconds.

The Art of Stuffing

Stuffing a flank steak may sound daunting, but with a little practice, it's easier than you think. The key is to butterfly the steak, creating a large, flat surface to spread the filling. Once the steak is butterflied, spread a generous layer of gorgonzola cheese and spinach leaves, then roll it up tightly and secure with kitchen twine. The result is a beautiful spiral of flavors that will have your guests oohing and aahing.

Cooking to Perfection

To ensure your stuffed flank steak is cooked to perfection, it's important to follow a few key steps. First, sear the steak on high heat to create a flavorful crust. Then, transfer it to the oven to finish cooking. Keep a close eye on the internal temperature, as flank steak can quickly go from tender to tough if overcooked. Aim for a medium-rare to medium doneness for the juiciest results.

In Conclusion

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak is a show-stopping dish that will elevate any dinner party or special occasion. The combination of flavors and textures is simply irresistible. So, why not give it a try and impress your friends and family with this gourmet masterpiece? Happy cooking!

Frequently asked questions

. Can I use a different type of cheese?

Yes, feel free to experiment with different cheeses to suit your taste preferences. Blue cheese or feta would be great alternatives.

. Can I substitute the spinach with another leafy green?

Absolutely! If you're not a fan of spinach, you can use kale or Swiss chard instead.

. How do I know if the steak is cooked to the right temperature?

Investing in a meat thermometer is the best way to ensure your steak is cooked to the desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

. Can I prepare the stuffed steak in advance?

Yes, you can prepare the stuffed steak a few hours in advance and refrigerate it until you're ready to cook. Just make sure to bring it to room temperature before cooking.

. Can I grill the stuffed steak instead of cooking it in the oven?

Absolutely! Grilling the stuffed steak will add a delicious smoky flavor. Just make sure to secure it with additional skewers to prevent the filling from falling out.

. Can I freeze the leftovers?

Yes, you can freeze any leftover stuffed flank steak. Simply wrap it tightly in plastic wrap and place it in a freezer-safe container. It will keep well for up to three months.

. What side dishes pair well with this stuffed steak?

Roasted potatoes, steamed asparagus, or a fresh green salad would all be delicious accompaniments to this dish.

. Can I use a different cut of steak for this recipe?

While flank steak is the traditional choice for this recipe, you can experiment with other cuts like skirt steak or even filet mignon for a more luxurious twist.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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