My recipe for Spinach Stuffed Flank Steak tastes delicious, looks impressive and is easier than you think to make. Butterflying the flank steak is probably the hardest part. And it’s really not hard, it just takes a bit of patience. Pound it a bit to thin and tenderize this. I find pounding steak a great way to get your frustrations out too! If you don’t want to deal with butterflying the steak yourself, just ask your butcher to do it for you.
The spinach stuffing is a classic combo of spinach, bacon, garlic, and cheese. I also rubbed some garlic on the outside of the flank steak, for fabulous flavor inside and out.
Be sure to secure the steak before cooking. If you don’t have twine, skewers will work too, but I find the twine easier to deal with.
You can assemble the steak ahead of time and refrigerate until ready to cook, making this a great dish for entertaining. Serve with roasted potatoes, Brussels sprouts or a salad and you are good to go!
- 1-1/2 pound beef flank steak
- 5 slices bacon, chopped
- 1 sweet onion, sliced
- 5 cloves garlic, chopped and divided
- 1 (10 oz.) package frozen chopped spinach, thawed and drained
- 1/4 cup panko bread crumbs
- 1/4 cup grated Parmesan cheese
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Preheat oven to 350 degrees. Butterfly flank steak and pound thin. Season to taste with salt and pepper.
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Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon. Add onion to drippings in skillet. Cook 6 minutes or until tender. Add 3 cloves chopped garlic and cook 1 minute. Add spinach and cook 1 minute. Stir in bread crumbs and Parmesan cheese.
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Spread mixture evenly over butterflied flank steak. Starting from bottom edge and rolling up away from you towards the top, roll steak into tight log and place on cutting board seam-side down. Use kitchen twine to tie steak to secure the steak.
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Arrange steak on baking pan. Season outside with salt and pepper and remaining chopped garlic.
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Bake 30 to 40 minutes until desired doneness. Let stand 10 minutes before slicing. Remove twine and slice.
To make this Keto friendly, replace the bread crumbs with Parmesan cheese, so that would be 1/2 cup Parmesan cheese in total.
