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Spinach-Stuffed Flank Steak

Rounds of flank steak are packed with spinach and surrounded by other virtuous veggies. High-impact elements-capers, vinegar, red-pepper flakes, and a smattering of Asiago cheese-ratchet up the results.

  • Prep:
  • Total Time:
  • Servings: 4
Spinach-Stuffed Flank Steak

Source: Everyday Food, May 2007


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

Cook's Note

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.

Reviews (3)

  • vdekam 30 Apr, 2010

    This was not a success. Meat was tough and even broiling for 15 minutes left it raw and cool inside. I ended up slicing it and cooking it in a closed oven on roast. I would only do it again by marinating first and cooking in an oven, not broiling. Nice combo of flavors, though.

  • lsikora 12 Aug, 2009

    YUMMY! Everyone in my house made happy plates which is unusual. I used fresh spinach. My plan is the same method with chicken or fish and all sorts of other fun fillings like sundried tomatoes, pine nuts, etc.

  • wdnana 12 Aug, 2009

    I tried this last night. Too much spinach, also used shaved Parmesan cheese.
    Flavor of indregrients was good.

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