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spinach stuffed flank steak

Creamy Spinach Stuffed Flank Steak

Course Main Course

Ingredients
  

  • 1 lb flank steak, pounded thin
  • 2 cups fresh spinach leaves
  • 2 tbsp olive oil
  • 1/2 cup ricotta cheese or feta cheese
  • 1/2 cup grated parmesan cheese
  • salt, to taste
  • pepper, to taste

Instructions
 

  • Preheat your oven to 375F
  • In a large skillet, warm your oil over medium heat. Add the spinach and cook for about 3-4 minutes until the leaves are wilted. Season with salt and pepper. Remove from heat and set aside
  • Place the thin pounded steaks on parchment paper or your cutting board
  • Season one side liberally and spread an even layer of either feta cheese or ricotta over the top
  • Cover with an even layer of your cooked spinach, and then add another layer of parmesan cheese
  • Roll up the steak from one end. Make sure that you keep pressing along the seam to ensure a tight seal
  • Lightly grease a baking dish, place the rolls, and season with more salt and pepper
  • Bake until cooked through to your desired doneness. If it’s your first time, use a meat thermometer to check the internal temperature
  • Serve warm, and enjoy!

Notes

*Photo by K. Yemenjian licensed under CC BY-SA 2.0