You may have noticed there aren’t a ton of red meat recipes on the blog. We don’t eat a lot of red, but when we do I always try to buy Grass Fed beef. This is one of those places where it really pays to pay a little more for something if you can. Grass fed beef not only tastes better, but it is has far less fat and calories, contains more omega 3 fatty acids which is critical to heart health, and less cholesterol. Flank steak is versatile and I decided to stuff it.
This recipe for Flank Steak with Spinach and Goat cheese is one of those recipes that is easy to make, and still can look ‘fancy” enough for company. And it was DELICIOUS! Grass fed beef, spinach, goat cheese….what’s not to like!
- 1 1/2 pound Grass Fed Flank Steak
- 1 tablespoon sea salt
- 1 1/2 teaspoons fresh ground black pepper
- 4 ounces goat cheese
- 2 cups fresh baby spinach
- 2 tablespoons extra virgin olive oil
- Extra " equipment" needed: Kitchen twine
- Preheat oven 375 degrees.
- Slice flank steak through all the way down, being careful not to separate the pieces. It doesn't have to be pretty- you are going to tie it up anyway!
- Lay flank steak on a flat surface. Season with salt and pepper.
- Lay spinach down the middle of the steak, leaving room around all edges to roll it.
- Top with crumbled goat cheese.
- Starting at one end, roll up steak tightly and tie with kitchen twine. Season outside with sea salt and fresh ground black pepper.
- Heat olive oil in an oven proof skillet on medium high heat. Brown steak on all sides.
- Transfer to the oven and cook for 15 minutes, until temperature is 130 degrees for medium rare
- . If you like your meat more well done, cook to the desired temperature, but remember it will continue to cook while it sits so don't overlook!
- Let sit for 10 minutes before slicing.
This is what it will look like once you roll and tie it: