Sunday, June 26, 2011

Stuffed (with Spinach!) Flank Steak

Flank steak is probably the most versatile piece of meat we purchase and consume.  You can do just about everything with flank steak and, typically, you just can't go wrong with any recipe. 

2.5 lbs. Flank steak (grass-fed if possible)
16oz fresh spinach, finely chopped
1 large shallot, finely chopped
3 cloves garlic, minced
3-4 slices bacon (no nitrate), cooked and chopped, reserve fat
1 tsp. olive/coconut oil
1/2 tsp. black pepper
1/2 tsp garlic powder
1/2 tsp sea salt (optional)
baking string

Preheat oven to 375 degrees.
Cook bacon in a cast iron skillet as desired. When bacon is done, remove and set aside to cool. After it's cooled, chop coarsely (or put in food processor, like I do - just a few quick pulses and it's done). Set the skillet aside, reserving the bacon fat. 
 In a separate skillet, saute shallots and garlic in coconut/olive oil. Add spinach. Add bacon to skillet. Mix all ingredients well and set aside. Rub some salt, pepper, and garlic powder on flank steak.

Spread spinach mixture over flank steak. Roll steak lengthwise, and secure with string. Heat bacon fat back up in skillet over med-hi heat and brown flank steak on all sides. Put browned flank steak in a baking dish and bake for 35-45 minutes (until internal temperature reaches 160 degrees). 

No comments:

Post a Comment