Flank Steak Stuffed With Blue Cheese And Spinach With Creamy Horseradish Sauce
This recipe guides you through creating impressive stuffed flank steak rolls. Tender steak is filled with a savory blend of blue cheese, spinach, shallots, and panko, then seared and roasted to perfection. Paired with a vibrant, creamy horseradish sauce, it's an elegant and flavorful main course perfect for entertaining or a special family meal.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Heavy-Bottomed Skillet Cast iron or stainless steel for searing
- 1 Butcher's Twine Or wooden toothpicks to secure rolls
- 2 Mixing Bowls For stuffing and sauce
Ingredients
Main
- 2 pounds flank steak cut against the grain in 6 stips
- salt and pepper to taste
- montreal steak seasoning
- 2 teaspoons olive oil divided
- 1 cup blue cheese crumbled
- 2 shallots minced
- 2 cloves garlic minced
- 1 tablespoon panko bread crumbs
- 1/2 cup spinach leaves
- 6 slices bacon optional
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 shallot minced
- 1 teaspoon lemon juice
- 3 teaspoons dijon mustard
- 3/4 cups heavy cream
Instructions
- Prepare the flank steak: If the 6 strips are thick, pound each piece of flank steak thin to about 1/4 inch thickness. Season both sides generously with salt, pepper, and Montreal steak seasoning.
- Prepare the stuffing: In a medium bowl, combine the crumbled blue cheese, minced shallots, minced garlic, panko bread crumbs, and spinach leaves. If using bacon, cook it until crispy, crumble, and add to the mixture.
- Stuff the steak: Lay each seasoned steak strip flat on your cutting board. Spoon an even amount of the blue cheese and spinach mixture onto one end of each strip.
- Roll and secure: Carefully roll each steak strip tightly from the stuffed end. Secure each roll with butcher's twine or wooden toothpicks to prevent unraveling during cooking.
- Sear the steak: Heat 2 teaspoons of olive oil in a heavy-bottomed skillet over medium-high heat. Sear the stuffed flank steak rolls on all sides until deeply browned, about 2-3 minutes per side.
- Finish cooking: Preheat your oven to 375°F (190°C). Transfer the seared rolls to a baking dish or oven-safe skillet. Roast in the oven until cooked to your desired doneness, approximately 15-20 minutes for medium-rare.
- Rest the meat: Remove the steak from the oven and let it rest for 5-10 minutes on a cutting board. This allows the juices to redistribute, ensuring tender meat. Remove twine or toothpicks before slicing.
- Prepare the sauce: While the steak rests, in a separate bowl, combine sour cream, prepared horseradish, minced shallot, lemon juice, and Dijon mustard. Whisk in the heavy cream until the sauce is smooth and creamy.
- Serve: Slice the rested flank steak rolls into medallions, if desired, or serve them whole.
- Plate: Serve the stuffed flank steak with a generous dollop or drizzle of the creamy horseradish sauce on the side.
Notes
1. Steak Preparation: Flank steak is lean; pounding it thin ensures even cooking and tenderness when rolled. Always cut the final cooked steak against the grain to prevent toughness.2. Searing is Key: Achieve a deep, rich crust on the steak rolls during searing. This Maillard reaction adds immense flavor.3. Doneness Control: Flank steak is best served medium-rare to medium. Overcooking will make it tough. Use a meat thermometer; aim for 130-135°F for medium-rare before resting.4. Resting: Allow the cooked steak to rest for at least 5-10 minutes. This allows juices to redistribute, resulting in a more tender and juicy final product.5. Sauce Balance: Adjust the amount of horseradish in the sauce to your preference. Fresh lemon juice is crucial for brightness, cutting through the richness of the steak and cheese.