Spinach and Gorgonzola Stuffed Flank Steak

Spinach and Gorgonzola Stuffed Flank Steak

By Harper Kang
0’ Prep time
45’ Cook time
45’ Total time
523 Calories
4 Serving


Spinach and Gorgonzola Stuffed Flank Steak might be just the main course you are searching for. For $4.27 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 47g of protein, 28g of fat, and a total of 523 calories. This recipe serves 4. 9 people found this recipe to be tasty and satisfying. It is perfect for valentin day. If you have gorgonzola, olive oil, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. If you like this recipe, you might also like recipes such as Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak, Spinach-stuffed Flank Steak, and Spinach and Carrot Stuffed Flank Steak.
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Step by Step

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Step 1

Preheat oven to 375°.
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Step 2

Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick.
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Step 3

In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
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Step 4

When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
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Step 5

Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
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Step 6

Tie the rolled steak with twine at 2-3 inch interval.
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Step 7

Season the outside with salt and pepper.
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Step 8

Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.
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Step 9

Place in the oven and roast for 20 to 25 minutes.
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Step 10

Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
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Step 11

To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.


  • salt and pepper
    salt and pepper
  • breadcrumbs
    81 milliliters
  • shallot
  • olive oil
    olive oil
    3 tbsps
  • flank steak
    flank steak
    680.39 grams
  • blue cheese
    blue cheese
    113.4 grams
  • spinach
    226.8 grams

Nutrition Facts

Amount Per Serving
Calories 523.46kcal 26.17%
Fat 28.44g 43.76%
Saturated Fat 10.56g 65.99%
Carbohydrates 18.35g 6.12%
Net Carbohydrates 15.99g 5.81%
Sugar 2.13g 2.36%
Cholesterol 123.32mg 41.11%
Sodium 803.94mg 34.95%
Protein 47g 94%
Vitamin K 284.29µg 270.75%
Vitamin A 5533.23IU 110.66%
Selenium 60.03µg 85.76%
Vitamin B3 12.65mg 63.24%
Vitamin B6 1.23mg 61.64%
Zinc 7.89mg 52.59%
Phosphorus 518.25mg 51.83%
Folate 166.11µg 41.53%
Manganese 0.73mg 36.74%
Vitamin B12 1.96µg 32.74%
Iron 5.36mg 29.76%
Potassium 1029.7mg 29.42%
Vitamin B2 0.49mg 29.05%
Calcium 281.13mg 28.11%
Vitamin B1 0.37mg 24.97%
Magnesium 98.76mg 24.69%
Vitamin E 3.25mg 21.64%
Vitamin C 16.43mg 19.92%
Vitamin B5 1.73mg 17.29%
Copper 0.27mg 13.33%
Fiber 2.36g 9.43%
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