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Spinach Stuffed Flank Steak
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Course: Main Course
Keyword: steak
Servings: 6 servings
Ingredients
  • 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
Instructions

  1. Preheat oven to 350 degrees.   Butterfly flank steak and pound thin. Season to taste with salt and pepper.

  2. 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.

  3. 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.
  4. Arrange steak on baking pan. Season outside with salt and pepper and remaining chopped garlic.
  5. Bake 30 to 40 minutes until desired doneness.  Let stand 10 minutes before slicing.  Remove twine and slice.
Recipe Notes

To make this Keto friendly, replace the bread crumbs with Parmesan cheese, so that would be 1/2 cup Parmesan cheese in total.