©2019 BY ERIN STIMAC NUTRITION AND FITNESS

Stuffed and Rolled Flank Steak


Although I love to cook and consider myself a foodie, it’s easy for me to eat the same foods over and over again before I start to get really bored.  My husband, who will usually smile and eat whatever I put in front of him (unless it has too many vegetables) has recently started to turn his nose up at some of our dinner go-to’s like chicken.  I really can’t blame him-most people don’t want to eat the same thing again and again. So, back to the drawing board I went to try and come up with some creative, easy, and delicious new recipes.  This one was a HIT and though it took a little bit of time to prepare ahead of time with the marinade, it definitely tasted like a dish that I slaved away on a LOT longer than I actually did.  Give this one a try and let me know what you think!  Also, feel free to get creative with this by switching up the stuffing ingredients (maybe some brie cheese with thyme and chives?) to create an entirely different flavor!


Stuffed and Rolled Flank Steak

Prep time:  30 mins Cook time:  15 mins Total time:  45 mins Serves: 4


A fancier low carb meal delicious enough to make for a dinner party but easy enough for a week night dinner!


Ingredients

  • Flank steak (1.5-2lbs)

  • 3oz goat cheese

  • Herbs of choice (I used 8 basil leaves and 3-4 sprigs parsley)

  • 2 handfuls of spinach

  • 2 pieces of prosciutto

  • For marinade:

  • ½ cup balsamic vinegar

  • 1 T dried oregano

  • 1 T fresh rosemary

  • 2 cloves garlic

  • 2T whole grain mustard

Instructions

  1. Combine all marinade ingredients in a small blender and blend until well mixed.

  2. Pound out flank steak until it's about ¼ inch thick (or thinner if you have a lot of aggression)

  3. Sprinkle steak with sea salt and pepper and place in a ziploc bag or dish to marinate.

  4. Place marinade with steak and leave in fridge 6-12 hours.

  5. Remove the steak from the fridge and place in a 9X13 dish

  6. Slice up the herbs (basil and parsley) and tear up a couple of handfuls of spinach and place in a small skillet to wilt (you can add a little butter if needed), then remove from heat.

  7. Slightly heat the goat cheese in the microwave until soft and easy to spread. Spread the goat cheese evenly over the steak.

  8. Sprinkle the spinach and herb mixture over top of the cheese.

  9. Top with the slices of prosciutto

  10. Start at one end and wrap the steak as tightly as possible. Secure with skewers, tooth picks or kitchen string.

  11. Slice the steak into 5-6 pieces to create pinwheels

  12. Grill the pinwheels or cook on the stove top (I used a grill pan on the stove) keep in mind the inside will be more pink than the outside. Make sure one side gets a nice char before you flip to the cheese doesn't all run out. If you are cooking in a grill pan and some of the juices run out, once you remove the steak and plate it, drizzle the juice over top.

  13. I served this with zucchini noodles with pesto for an awesome dinner!