Savory Blue Cheese and Bacon Stuffed Flank Steak
Indulge in the rich flavors of tender flank steak, expertly stuffed with a delectable mixture of creamy blue cheese, crispy bacon, and fresh spinach. This dish offers a perfect balance of savory and tangy, elevated by a hint of sweetness from the balsamic marinade. Whether served during a special occasion or for a cozy family dinner, it’s bound to impress everyone at the table. Pair it with your favorite sides for a complete meal, and don't forget, leftovers make for an incredible sandwich filling on fresh sourdough bread!
8
Servings
350
Calories
16
Ingredients
Ingredients
olive oil
1/4 cup (none)
balsamic vinegar
2 tablespoons (none)
brown sugar
2 teaspoons (none)
Worcestershire sauce
1 teaspoon (none)
garlic cloves, minced
2 (minced)
flank steak
1.5 lbs (none)
salt
to taste (none)
black pepper
1/4 teaspoon (none)
blue cheese
1/2 cup (crumbled)
garlic cloves, roasted
2 (roasted)
red onion, diced
1/4 cup (diced)
scallion, chopped
1 (chopped)
panko breadcrumbs
2 tablespoons (none)
spinach leaves, cleaned
1/2 cup (cleaned)
bacon, chopped
4 slices (chopped)
dark beer
1/4 cup (none)
Instructions
1
In a mixing bowl, whisk together the olive oil, balsamic vinegar, brown sugar, Worcestershire sauce, and minced garlic to create the marinade.
2
Place the flank steak in a resealable plastic bag and pour the marinade over it. Seal the bag, ensuring the steak is well-coated, and refrigerate for 1-2 hours.
3
In a large skillet over medium heat, cook the chopped bacon until crispy. Season with pepper for extra flavor. Once done, remove the bacon and set aside, leaving the rendered fat in the skillet.
4
In the same skillet, add the diced red onion and roasted garlic to the bacon fat. Sauté for about 2 minutes until fragrant.
5
Pour in the dark beer to deglaze the pan, then add the cleaned spinach. Season with salt and cook for 1-2 more minutes until the spinach wilts.
6
Remove the skillet from heat and stir in the blue cheese, panko breadcrumbs, and chopped bacon until well combined.
7
Take the flank steak out of the marinade and drain excess liquid. Spread the warm stuffing mixture evenly along the center of the steak.
8
Carefully roll the steak up tightly and secure it with kitchen twine.
9
Place the rolled steak in a roasting pan and season the outside with salt and pepper to your liking.
10
Roast in a preheated 350°F (175°C) oven for 25-30 minutes or until the internal temperature reaches your preferred doneness (130°F for medium-rare, 145°F for medium).
11
Remove from the oven and let the steak rest for 10 minutes before slicing. Serve with steamed vegetables or creamy mashed potatoes for a delightful meal.
Nutrition Information
22.5g
Fat
6.25g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Blue Cheese and Bacon Stuffed Flank Steak?
It is a dish featuring tender flank steak stuffed with a mixture of blue cheese, bacon, and spinach, marinated in a balsamic-based sauce.
How many servings does this recipe yield?
This recipe makes 8 servings.
What ingredients are used in the marinade?
The marinade consists of olive oil, balsamic vinegar, brown sugar, Worcestershire sauce, and minced garlic.
How long should the flank steak marinate?
The steak should be marinated in the refrigerator for 1 to 2 hours.
How is the bacon prepared for the stuffing?
The bacon is chopped and cooked in a skillet until crispy, then set aside while the rendered fat is kept for sautéing.
What vegetables are sautéed in the bacon fat?
Diced red onion and roasted garlic are sautéed in the bacon fat until fragrant.
What liquid is used to deglaze the skillet?
A quarter cup of dark beer is used to deglaze the pan.
How is the spinach prepared for the stuffing?
Cleaned spinach leaves are added to the skillet with the beer and cooked for 1-2 minutes until they wilt.
What are the components of the stuffing mixture?
The stuffing includes blue cheese, panko breadcrumbs, chopped bacon, wilted spinach, red onion, and roasted garlic.
How do you secure the steak once it is rolled?
The steak should be rolled up tightly and secured with kitchen twine.
What is the recommended roasting temperature?
The oven should be preheated and set to 350°F (175°C).
How long should the steak be roasted in the oven?
The steak should be roasted for 25 to 30 minutes.
What is the target internal temperature for medium-rare?
The internal temperature should reach 130°F for medium-rare.
What is the target internal temperature for medium doneness?
The internal temperature should reach 145°F for medium.
Is it necessary to let the steak rest after roasting?
Yes, you should let the steak rest for 10 minutes before slicing to ensure it stays juicy.
How many calories are in a single serving?
There are approximately 350 calories per serving.
What is the nutritional fat content per serving?
Each serving contains about 22.5g of fat.
How many grams of protein does this dish provide per serving?
This dish provides 25g of protein per serving.
What is the carbohydrate count for this recipe?
There are 6.25g of carbohydrates per serving.
What type of bread is suggested for leftover steak sandwiches?
Fresh sourdough bread is highly recommended for sandwiches using the leftovers.
What side dishes are recommended for this meal?
It pairs well with steamed vegetables or creamy mashed potatoes.
What size flank steak is required for this recipe?
A 1.5 lb flank steak is needed.
How much blue cheese is used in the stuffing?
The recipe calls for 1/2 cup of crumbled blue cheese.
What type of beer is best for deglazing the pan?
The recipe specifies using a dark beer.
How much brown sugar is included in the marinade?
Two teaspoons of brown sugar are used in the marinade.
Does the recipe use both minced and roasted garlic?
Yes, it uses 2 minced garlic cloves for the marinade and 2 roasted garlic cloves for the stuffing.
What kind of onion is used in the stuffing?
A 1/4 cup of diced red onion is used.
Are there any other greens besides spinach in the ingredients?
Yes, the recipe also includes one chopped scallion.
How much bacon is used in the recipe?
The recipe uses 4 slices of chopped bacon.
What should you do with the marinade after the steak is done soaking?
The excess liquid should be drained from the steak before you begin the stuffing and rolling process.