Marinated Stuffed Flank Steak with Red Peppers, Spinach and Provolone

stuffed steak finishedI'm always cooking flank steak for my clients because it is a steak that reheats fairly well. It also use to be a pretty affordable cut of beef, however in the past few weeks I have been paying $10.99 a pound for it. I don't really classify that as affordable, however I guess if you compare it to other cuts of beef it is less money. If you really want beef and are on a tight budget, cook roast beef, make pot roast or marinate a piece of London Broil for 24 hours. Anyway, back to the recipe at hand. I cook flank steak all of the time and I wanted to do something new with it. I love this stuffing combination, but of course you can stuff the steak with anything you want. Blue Cheese and arugula would be amazing! Have fun!

Cost: It will cost you around $20 to feed 4 people. If most of those people are men, you may want to plan on a little more then that and get a 2lb or bigger flank steak.

Quick tip: Flank steak is great on it's own, but giving it some time to marinate makes it even better and more tender. Plan a head a little, even if it is just in the marinade for 30 minutes.

Dietary Classifications: Gluten free, Dairy free (if you pull the cheese)

Ingredients

1.5-2 lb Flank Steak
1 Tbsp Dijon Mustard
1/2 c Balsamic Vinegar
1 clove of Garlic, minced
1 c Olive oil
1 Red Pepper, cut into strips
8 Provolone slices
1 c Fresh Spinach leaves
Salt
Pepper

Instructions

Place the Dijon, balsamic, and garlic in a medium bowl. Season with salt and pepper and whisk to combine. Then while continuing to whisk drizzle in the olive oil until it has emulsified together. Coat the flank steak in the marinade on both sides and let it rest in the remaining marinade for 1/2 hour up to 4 hours.

open flank steakWhen the steak is done marinating, pull it out and butterfly it open. Hold the marinade for later. To butterfly the steak, place the it so the grain is running north and south. Now cut it open so it looks like a book. Don't cut it all the way through or you will have two separate pieces. You should use a sharp knife to do this or it will be hard to get through the steak. If you are confused on which way to cut it, just remember that after you roll it, you want to be able to still cut against the grain to serve it. So the grain should always be running north and south. stuffed flank steak

Season the inside of the steak with salt and pepper. Now lay down a single layer of provolone cheese. Don't let any hang over the edge or it will make a mess. Next top it with the spinach leaves and finally lay out the pepper strips. These should also be running north and south to ensure they roll easily with the meat.

Now start from the left side and tightly roll the flank steak closed. At this point you should use twine or wooden toothpicks to hold the flap closed. Make sure you tie it in a number of spots so that you don't lose filling.

You can cook it on the grill or on the stove and then put it in the oven. Preheat your oven to 375 degrees. Place a pan over medium-high heat. Put a small amount of oil in the pan. Sear the meat for 4 minutes on each side, then place in the oven until the internal temperature reaches 140. This will give you a medium center. After about 5 minutes in the oven, you can pull it out and pour the rest of the marinade over it before putting it back in the oven. It will give you a nice little sauce. Overall the steak should take about 15-20 minutes in the oven, but I always recommend that you check it will a thermometer. Ever oven and piece of steak will be different.

Let the steak rest for about 5-10 minutes, then slice it into chunks against the grain. Don't forget to remove the string or toothpicks!