Best Spinach Stuffed Steak Recipes

SPINACH & FETA STUFFED FLANK STEAK

Steps:

• Starting at one long side, cut steak horizontally in half to within 1/2 in. of opposite side. Open steak flat; cover with plastic wrap. Pound with a meat mallet to 1/2-in. thickness. Remove plastic., Sprinkle 1 cup cheese over steak to within 1 in. of edges. Layer with spinach, tomatoes, onion and remaining cheese. Roll up jelly-roll style, starting with a long side; tie at 1-1/2 in. intervals with kitchen string. Sprinkle with 2 tablespoons flour, salt and pepper., In a large skillet, heat oil over medium heat. Brown beef on all sides; drain. Transfer to a 6-qt. oval slow cooker. In a small bowl, mix broth, Worcestershire sauce and tomato paste; pour over top. Cook, covered, on low 6-8 hours or until meat is tender., Remove beef to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. Mix remaining flour and wine until smooth; gradually stir into pan. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve beef with gravy and, if desired, noodles.

STUFFED STEAK WITH PROSCIUTTO AND SPINACH

Steps:

• Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
• Place a large skillet on the stove over medium high heat. Add 2 tablespoons extra-virgin olive oil-to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
• To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
• Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
• Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of extra-virgin olive oil to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

SPINACH, MUSHROOM & BACON STUFFED FLANK STEAK

Steps:

• Lightly score steak with a knife in a diamond pattern.
• Make sure that you do not cut through the meat.
• With a meat mallet, pound steak into a rectangle, as large as possible.
• Sprinkle with salt and pepper.
• Arrange bacon lengthwise on steak.
• Spread spinach over bacon.
• Top spinach with mushrooms and parmesan cheese.
• Roll up steak from short side.
• This will give you a long stuffed flank steak.
• Secure with toothpicks in 1-inch sections, starting 1/2 inch from one side.
• Cut between picks into 8 or more slices.
• Place steaks on a broiler pan.
• Broil 3 inches from the heat for 6 to 8 minutes.
• Turn.
• Broil other side, until medium doneness.
• Serve with Hollandaise Sauce or Bearnaise Sauce (I buy the envelope kind from the grocery store.).

SPINACH-STUFFED FLANK STEAK

Steps:

• 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.
• 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.
• 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.
• 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.

FLANK STEAK STUFFED WITH BLUE CHEESE, SPINACH, AND BACON

Steps:

• Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator.
• In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet.
• Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes.
• Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well.
• Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking.
• Roast in a 350 degree oven until cooked to your liking.
• Serve with a basic vegetable or mashed potatoes.
• This is also great as a leftover in sandwiches with a fresh sourdough bread.

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!

SPINACH-STUFFED STEAK

Steps:

• In a bowl, combine the first eight ingredients; mix well. Cut steak horizontally from a long edge to within 1/2 in. of opposite edge; open (like a book) and flatten to 1/2-in. thickness. Spread spinach mixture over the steak to within 1 in. of edges. Roll up, jelly-roll style, starting with a long side; tie with kitchen string. , Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 1 hour. Uncover; bake 30-45 minutes longer or until tender. Let stand for 10-15 minutes. Cut into 1/2-in. slices.

MARTHA STEWART'S SPINACH-STUFFED FLANK STEAK

Steps:

• Heat broiler with rack set 4" 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.
• 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 by laying meatl 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 llike a book but stopping before going all the way through.
• Cut several 12" pices of kitchen string twine; space evenly underneath steak. Spread spinach mixture down center of meat. 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.
• Broil until browned, 8-10 minutes for medium-rare; let rest, loosely covered with foil, 10 minutes. Remove string, and slice steak into 1/2"rounds.

SPINACH AND CARROT STUFFED FLANK STEAK

Steps:

• Cook carrots in a saucepan of boiling salted water until barely tender, 6 to 8 minutes, then drain (carrots will continue to cook as they cool). When cool, cut each section lengthwise into 3 pieces.
• Cook bacon in a skillet over moderate heat, stirring, until crisp, then transfer with a slotted spoon to paper towels to drain, reserving fat. Stir together bacon, bread crumbs, parsley, garlic, oregano, salt, pepper, clove, nutmeg, and 2 tablespoons fat in a bowl until combined well.
• Put steak on 2 overlapping sheets of plastic wrap (each about 2 feet long) with a short side of steak nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.
• Turn steak so a long side is nearest you, then arrange spinach evenly over steak, leaving a 1-inch border along edge farthest from you. Top spinach with carrot pieces, arranging them parallel to long side and spacing them evenly, then sprinkle evenly with bread crumb mixture.
• Beginning with side nearest you and using plastic wrap as an aid, roll up steak, gently pressing on filling (do not roll too tightly or filling will slip out from ends), then tie steak crosswise with string at 3/4-inch intervals. Season with salt and pepper.
• To cook steak using a charcoal grill:
• Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 1 side of bottom rack (you will have a double or triple layer of charcoal).
• When charcoal turns grayish white (15 to 20 minutes from lighting) and you can hold your hand 5 inches above top rack for 3 to 4 seconds, sear steak on all sides on lightly oiled rack over coals until well browned, 8 to 10 minutes.
• Move steak to side of grill with no coals underneath and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 15 to 20 minutes total.
• To cook steak using a gas grill:
• Preheat all burners on high, then adjust heat to moderately high. Sear steak on all sides on lightly oiled rack over flames until well browned, 8 to 10 minutes.
• Turn off burner directly below steak and cook, covered with lid, turning once, until an instant-read thermometer inserted diagonally 2 inches into thickest part of steak registers 125°F, 25 to 30 minutes total.
• Carve steak:
• Transfer steak to a cutting board and let stand, covered loosely with foil, 20 minutes. Beef will continue to cook as it stands, reaching 130°F (medium-rare). Discard string, being careful not to unroll steak, and cut steak into 1/2-inch-thick slices with a sharp knife.
• Available at hardware stores and some specialty foods shops.

STEAK PINWHEELS STUFFED WITH SPINACH AND BACON

Steps:

• In a large skillet cook bacon just until done but not crisp.
• Drain on paper towels.
• Score steak by making shallow cuts at 1-inch intervals diagonally across steak in a diamond pattern.
• Repeat on second side.
• Place steak between 2 pieces of plastic wrap.
• Working from the center to the edges, pound meat lightly with the flat side of a meat mallet to form a 12x8-inch rectangle; remove plastic wrap Sprinkle the 1/2 teaspoon lemon-pepper seasoning and 1/4 teaspoon salt over top.
• Arrange the bacon lengthwise on the steak.
• In a mixing bowl stir together the spinach, bread crumbs, thyme, 1/4 teaspoon lemon-pepper seasoning, and dash salt.
• Spread the spinach mixture over the bacon.
• Roll up meat from a short side.
• Secure with wooden toothpicks at 1-inch intervals, starting 1/2 inch from one end.
• Cut between toothpicks into eight 1-inch slices.
• Cook 4 of the pinwheels immediately and freeze the remaining pinwheels as directed.
• Makes 4 servings.
• To Eat Two: To grill, horizontally thread two pinwheels onto each of 2 long skewers.
• Remove wooden toothpicks.
• Place pinwheels on the rack of an uncovered grill.
• Grill directly over medium coals 12 to 14 minutes or to desired doneness, turning once.
• Or to broil, place pinwheels, cut side down, on the unheated rack of a broiler pan.
• Broil 3 to 4 inches from the heat for 12 to 14 minutes or to desired doneness, turning once.
• Remove toothpicks.
• To Freeze Two: Place two pinwheels into each of 2 individual freezer containers.
• Seal, label, and freeze for up to 3 months.
• To serve, thaw 2 or 4 of the pinwheels overnight in the refrigerator.
• Cook according to the directions above.

SPINACH AND FETA CHEESE STUFFED FLANK STEAK

Steps:

• Prehat oven to 325.
• Mix together in small bowl feta cheese, cooked spinach, diced red peppers, and milk.
• Fold flank steak strip into rounded steak, leaving a small hole in the middle.
• Stuff feta cheese mixture into hole in the middle of each steak. Hold steak in rounded position by placing toothpick in steak.
• Place steaks in roasting pan (without rack) and cover with foil.
• Bake in oven for 30-45 mins (depending on desired doneness), turning once, and removing cover with 10 mins left to cook.
• Remove from oven.
• Sprinkle with salt and pepper, just before serving.
• NOTE: These can also be cooked on the grill: Grill over med heat for 10-15 mins per side.

FLANK STEAK STUFFED WITH PROVOLONE,SPINACH AND ITALIAN SAUSAGE BY RR

Steps:

• 1. Have your flank steak butterflied and get butcher's string to tie off. I marinate the flank steak with Good Seasonings dressing...Garlic Cheese, follow instructions on package but use olive oil not any other kind and add grated parmasean cheese, shake and pour over flank steak, cover and marinade all day.
• 2. Remove and open up get ready to stuff. Have sausage cooked and chopped up, steam your fresh spinach and cool before stuffing. Lay your spinach on top of the flank steak, next sausage, next provolone on top. Start rolling up and tie put back in marinade and bake in oven 325 for 1 hour, it will be medium, let rest and slice. Enjoy
• 3. Sliced....

GRILLED FLANK STEAK STUFFED WITH SPINACH AND BLUE CHEESE

Steps:

• Prepare a gas or charcoal grill for indirect grilling. If charcoal, set the coals on one side of the charcoal grate, leaving the other side cool. If gas, turn one or two burners on high, leaving the other side cool. Lay the steak on a cutting board, and pound it out until it is about ¼-inch thick. Sprinkle with salt (keeping in mind that the blue cheese is a little salty) and pepper. With one long side toward you, cover the steak with spinach to within an inch of the other edge. Top with crumbled blue cheese. Working from the long side that is toward you, roll the steak, tucking the spinach and blue cheese in as you go. Set seam side down on the cutting board, and tie, at about 2-inch intervals, with kitchen twine. Make sure the roll is tied close to both ends to keep the stuffing in. Season with salt and pepper. Oil the grill grate using tongs and a paper towel soaked in oil. Sear the stuffed steak directly over the coals, about 3 minutes per side, treating it as if it had 4 sides. Once it's seared, move the steak to the cool side of the grill and lower the lid. Let it cook for 25 to 35 minutes, or until it's reached an internal temperature of 130 degrees for medium rare. Remove the steak to a warm platter, and tent with foil for 10 minutes before slicing. Slice the steak into ½-inch pinwheels, 2 to 3 per person.

SPINACH-&-FETA-STUFFED FLANK STEAK

Steps:

• Instructions: Preheat the oven to 400º. Place the spinach inside a kitchen towel or colander, and squeeze thoroughly to drain excess liquid. Place in a bowl and mix with the shallot, olive oil, feta cheese, oregano, chile flakes, lemon juice, and salt and pepper to taste. To butterfly the flank steak, lay it on a cutting board with the short side facing you, and slice it horizontally with the grain from one long side to the other, leaving about 1/2 inch closed on one side. Open it up to lay flat, and season well on both sides with salt and pepper. Spread the filling evenly over one side of the steak, and place the other side back to enclose the filling. Roll up, starting with the short side, and secure with toothpicks on the open end. Place the steak, seam-side down on a roasting pan, and cook for about 30-45 minutes, depending on the thickness of the steak, for medium. Let rest for at least 5 minutes, and slice 3/4-inch thick. Serve garnished with lemon wedges.

WAGYU FLANK STEAK STUFFED WITH SPINACH, ARTICHOKES, AND FETA

Steps:

• PREPARING THE SPINACH FILLING: Heat a saute pan over medium-high heat. Add in the grapeseed oil. Once the oil is slightly smoking, add in the julienned onions. Once the onions have started to caramelize, add in the dry sherry and deglaze the pan. Use a wooden spoon to scrape the bottom of the pan. Once the onions are soft and caramelized, remove them from the heat. Allow them to let cool, and reserve. Bring a large pot with 3 quarts of water to a boil. Place the spinach in a large metal bowl, and pour the boiling water over it. Let the spinach wilt, and then drain off the water. Place the spinach in a fresh bowl, and pour cold water (with a few ice cubes) over it to stop the cooking process. Let the spinach sit in the ice water for 2 minutes. Then, squeeze all of the water out of the spinach, and place the spinach in a clean bowl. Add the feta, shredded parmesan, minced sundried tomatoes, minced artichoke hearts, and cooked onions to the spinach bowl. Mix well. Season the filling to taste with kosher salt and freshly ground black pepper.
• PREPARING THE STUFFED WAGYU FLANK STEAK: Place the Wagyu flank steak on a cutting board, and cover it with plastic wrap. Working with the smooth side of the meat mallet, pound out the flank steak until it is about a half inch thick throughout. Remove the plastic wrap, and sprinkle the steak with kosher salt and freshly ground black pepper. Place the spinach filling down the center, lengthwise, of the steak. Roll the steak over the filling, making a tight log. Cut a 3-foot-long piece of butcher's twine. Working lengthwise, tie the twine around the flank steak at one end. Then, tie it around the steak every two inches until you reach the other end. Once you get to the end, turn the stuffed flank steak over. Weave the twine over and under the twine that is already wrapped around the flank, fully securing the twine. Tie the twine off at the end, and season the stuffed flank with kosher salt and freshly ground black pepper.
• FINAL STEPS: Preheat the oven to 375°F. Heat a large flat top griddle on medium-high heat. Add just enough grapeseed oil to cover the surface. Place the stuffed, twine-wrapped flank steak on the hot griddle. Sear for 3 minutes per side or until it's a nice golden brown. Once the stuffed Wagyu flank steak is seared on all sides, place it on a rimmed baking sheet (lined with parchment paper). Cook the flank steak for 15 minutes in the oven. Pull the flank steak from the oven, and let it rest for 15 minutes. Remove the twine, and slice the stuffed flank steak into 1-inch-thick pinwheels. Serve warm, and enjoy!

SPINACH AND FETA STUFFED FLANK STEAK

Steps:

• Heat oven to 400. Mix dry spinach and all other ingredients in bowel. Open steak, salt and pepper both sides, spread filling on one side and fold steak over to cover. Roll up steak starting at short side, roll tightly. Secure with toothpicks or twine. Place seam side down in baking dish. and cook for 30-40 minutes. Let rest 5-10 minutes and slice in 3/4 inch slices. Serve garnished with lemon wedges.

SPINACH AND PARMESAN STUFFED FLANK STEAK

Steps:

• Preheat oven to 425 degrees.
• In a food processor, pulse the spinach, onions, and garlic. Add the cheeses, oregano, salt and pepper and pulse until just combined.
• Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick. Spread the spinach and cheese mixture to within about 1 inch of the edges. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.
• Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 - 10 minutes.
• Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes.
• Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 - 130 degrees for medium rare. Remove from pan and place on a cutting board. Tent with foil and let rest for about 5 - 10 minutes.
• Slice in rounds with a sharp knife and serve.

SPINACH AND GORGONZOLA STUFFED FLANK STEAK

Steps:

• Preheat oven to 375°. Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick. In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander. When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper. Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling. Tie the rolled steak with twine at 2-3 inch interval. Season the outside with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side. Place in the oven and roast for 20 to 25 minutes. Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes. To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.

STUFFED STEAK WITH PROSCIUTTO AND SPINACH (RACHAEL RAY)

Steps:

• Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
• Place a large skillet on the stove over medium high heat. Add 2 tablespoons EVOO to hot skillet. Add garlic to oil. Add onion and red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto and the spinach. Season with salt and pepper. Add bread crumbs and cheese to spinach. Turn off heat. Let stuffing cool.
• To create the cavity for the stuffing, use a long sharp knife (like a boning knife), and cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around and cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
• Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
• Pre-heat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tablespoons of EVOO to the pan. Season the steaks with salt and pepper and sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks and sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3-4 more minutes). Garnish with thinly sliced red pepper.