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Spinach and Gorgonzola Stuffed Flank Steak

 
One serving costs about $4.21 One serving costs about $4.21

$4.21 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 valentine's day,father's day,healthy lunch,main course,main dish,dinner
spoonacular Score:95%

Spoonacular Score: 95%

 

Spinach and Gorgonzola Stuffed Flank Steak might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 523 calories, 47g of protein, and 28g of fat each. For $4.21 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. This recipe from Foodista has 9 fans. valentin day will be even more special with this recipe. If you have salt and pepper, spinach, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is outstanding. Similar recipes include Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak, Spinach-stuffed Flank Steak, and Spinach & Feta Stuffed Flank Steak.

Flank Steak can be paired with Pinot Noir, Merlot, and Cabernet Sauvignon. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. You could try Twomey Cellars by Silver Oak Russian River Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.

» Get this wine on Wine.com

Ingredients

Servings:
1.5 pounds
1.5 pounds lean flank steak
lean flank steak
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  shallot
shallot
0.5 pound
0.5 pound spinach
spinach
0.75 cup
0.75 cup fresh bread crumbs
fresh bread crumbs
0.25 pound
0.25 pound blue gorgonzola
blue gorgonzola
some
some salt and pepper
salt and pepper
1.5 pounds lean flank steak
1.5 pounds
lean flank steak
3 Tbsps olive oil
3 Tbsps
olive oil
1  shallot
1
shallot
0.5 pound spinach
0.5 pound
spinach
0.75 cup fresh bread crumbs
0.75 cup
fresh bread crumbs
0.25 pound blue gorgonzola
0.25 pound
blue gorgonzola
some salt and pepper
some
salt and pepper
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Equipment

aluminum foil
aluminum foil
cutting board
cutting board
plastic wrap
plastic wrap
colander
colander
frying pan
frying pan
knife
knife
kitchen twine
kitchen twine
bowl
bowl
oven
oven
aluminum foil
aluminum foil
cutting board
cutting board
plastic wrap
plastic wrap
colander
colander
frying pan
frying pan
knife
knife
kitchen twine
kitchen twine
bowl
bowl
oven
oven


Instructions

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 inch from the opposite side. If the steak is already thin, just pound it with a mallet to inch thick. In a large skillet over medium heat add 1 tablespoon olive oil and saut` 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 inch to 1 inch thick slices.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.21
Ingredient
1.5 pounds lean flank steak
3 tablespoons olive oil
1 shallot
½ pounds spinach
¾ cups fresh bread crumbs
¼ pounds blue gorgonzola
Price
$12.08
$0.50
$0.14
$2.02
$0.32
$1.76
$16.82
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Nutritional Information

Quickview
523k Calories
47g Protein
28g Total Fat
18g Carbs
82% Health Score
Limit These
Calories
523k
26%

Fat
28g
44%

  Saturated Fat
10g
66%

Carbohydrates
18g
6%

  Sugar
2g
2%

Cholesterol
123mg
41%

Sodium
728mg
32%

Get Enough Of These
Protein
47g
94%

Vitamin K
284µg
271%

Vitamin A
5533IU
111%

Selenium
60µg
86%

Vitamin B3
12mg
63%

Vitamin B6
1mg
62%

Zinc
7mg
53%

Phosphorus
518mg
52%

Folate
166µg
42%

Manganese
0.73mg
37%

Vitamin B12
1µg
33%

Iron
5mg
30%

Potassium
1029mg
29%

Vitamin B2
0.49mg
29%

Calcium
281mg
28%

Vitamin B1
0.37mg
25%

Magnesium
98mg
25%

Vitamin E
3mg
22%

Vitamin C
16mg
20%

Vitamin B5
1mg
17%

Copper
0.27mg
13%

Fiber
2g
9%

covered percent of daily need

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