You can see how wide it is and how it is supposed to look after you butterfly it, cut along the edges of the steak on the cutting board. With the holidays upon us, I encourage you to consider the humble flank steak as an option for a dinner party. Most of us in the U.S. think right away of fat stuffed turkeys and large bone-in hams, but if you’re in the mood for a change-up or something a bit different this year, a flank steak will surely deliver. Like this particular recipe - Spinach, Cheese and Chili Stuffed Flank Steak. Today, we’re stuffing it full of fresh baby spinach, flavorful melty cheese, and a selection of chili peppers that you can easily adjust to your own heat level preference. We butterfly the flank steak, stuff it, tie it up, then season and sear it just before finishing it in the oven. Not only is this stuffed flank steak HUGE on flavor, it’s actually very easy to prepare and cook up. It won’t take hours and hours like a turkey. All that said, let’s talk about how to make stuffed flank steak, shall we? The Chili Peppers. Layer them on as evenly as possible. Chop larger peppers into small chunks and slice smaller peppers, like these serranos from my garden, in half or quarters. Choose a selection at your own preferred heat level. Season the steak with Cajun seasonings, salt and pepper. With the steak opened up, layer on your stuffing ingredients. First, start with the chopped onion and garlic. Baby Spinach. You can really load it up here, as the baby spinach will squeeze down easily, and will also soften up and shrink in size from the cooking process. Cheese. Load this baby up with lots of cheese. I fit 2 cups of shredded Monterrey Jack here. I may have over stuffed it just a tad. Get Rolling. Roll up the flank steak so that all of the ingredients are stuffed inside of it. I spilled a tiny bit. Oops! Kitchen Twine. Tie it up with cooking twine. This will help keep everything together as it cooks. Without the kitchen twine, the steak may unravel and spill out the stuffing. Coat with bread crumbs here if you’d like. Sear the Steak. Heat some oil in a large cast iron pan or pot to medium-high heat. Sear the stuffed flank steak 4-5 minutes on each side, until you get a nice char. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Remove the steak from the oven and cover it with aluminum foil. Let it rest for 5 minutes to come up to temperature, then slice and serve. BOOM! That’s it, my friends! Pretty easy, right? Cooks up much faster than a holiday bird! Dinner on the table in under an hour. I love that. Here are answers to some common questions people have when making a stuffed flank steak.
Try Some of My Other Popular Holiday Recipes
Chipotle-Honey Glazed Ham Sausage Stuffing Cornbread Dressing Chipotle Mashed Sweet Potatoes Papas con Chile – Cheese Tex-Mex Mashed Potatoes
Try Some of My Other Flank Steak Recipes
Pepper Steak Mexican Carne Asada Loaded Carne Asada Fries Carne Asada Tacos
