Flank Steak Stuffed with Duxelles and Blue Cheese

Flank Steak

Flank Steak Stuffed with Duxelles, Spinach, and Blue Cheese

Flank Steak Stuffed with Duxelles, Spinach, and Blue Cheese is a great holiday dinner that’s healthy, impressive, and won’t break your bank. You could put it on the grill or in the oven in a Graniteware Covered Roaster.

Duxelle is minced mushrooms that have been sauteed. I saute mine with Shallots in Oil and a little butter for flavor.  If you don’t want to mince the mushrooms by hand and don’t have a food processor, you can simply slice the mushrooms thinly and saute them as usual.

The Flank Steak

Flank steak is usually not very fatty, however, you do want to examine it thoroughly and remove any excess fat.  Feel free to give the fat to a furry companion! You could also use a London broil and split it halfway to make a large enough surface so you can stuff it and roll it up.  ask your butcher for recommendations.

Cook the steak to 130-135 and no more.  For those who insist on eating shoe leather, they can have the end pieces.  Everyone else can have a nice pink interior. I like cutting the slices rather thickly so you get lots of stuffing in each bite.

The Stuffing

Please get a wedge of blue cheese that you like.  My favorite is Bay Blue from Point Reyes  Farmstead Cheese Co. Don’t get the pre-crumbled because it is the last bit of leftover cheese that the cheesemaker just wants to get rid of.  It’s usually dried out, hard, and tasteless. If you don’t want to use blue, you could use gorgonzola, Roquefort, or feta.  Just make sure the cheese you choose will crumble and that it’s a taste you enjoy.

You can make pesto yourself easily, or if you don’t have fresh basil on hand, go ahead and get the jarred pesto.  Get a good one that has cashews, not walnuts, and uses basil in the ingredients.

Please use fresh spinach in this.  Frozen spinach, as good as it is, is a little too moist for this application.  Even squeezing it dry will still be too moist.  You don’t want your roast to be dripping all over the place.

Flank Steak Stuffed with Duxelle, Spinach, and Blue Cheese

A great holiday dinner
Prep Time: 30 minutes
Cook Time: 40 minutes
Resting: 10 minutes
Total Time: 1 hour 20 minutes
Course: Dinner, Main, Main Course
Cuisine: American
Diet: Low Calorie, Low Fat
Difficulty: Moderate
Newsletter: 2021-04-30
Servings (slide to adjust): 8
Calories: 228kcal

Ingredients

  • 2 pounds Flank steak
  • 1 cup Spinach, frozen, thawed
  • 2 tablespoon Blue cheese

~~ -- Duxelle -- ~~

  • 10 pieces Mushroom, chopped
  • 1 tablespoon shallot, minced
  • 1 teaspoon Butter
  • 1 teaspoon sherry

~~ -- Rub -- ~~

Instructions

  • Mise En Place
  • Stuffing Mise En Place

For the Duxelle

  • Chop the mushrooms in a food processor, not too small.
  • Saute the chopped mushrooms, shallots, and sherry in the butter. Cook until the mushrooms have given up their juice and most of it has evaporated. Set aside until cool.

For the Roast

  • Trim the steak of unwanted fat. Lay the steak flat and pound it with the meat hammer so it is all about the same thickness. You want to do this for even heating.
  • Put the spinach, duxelles, and blue cheese on top. Roll the steak up and secure it with butcher's twine.
  • Combine the rub ingredients and spread them out on a cutting board. Roll the flank steak in the rub, pressing hard. After rolling all the sides, take a meat hammer and pound the seasonings in further.
  • Roast, covered, at 350 F/ 176 C for 20 minutes per pound or until an instant-read thermometer reads 130 F/ 54 C.
  • Let the roast rest for 10-15 minutes then remove the twine.
  • Slice and serve. Enjoy!

Video

Nutrition

Nutrition Facts
Flank Steak Stuffed with Duxelle, Spinach, and Blue Cheese
Amount Per Serving (144 g)
Calories 228 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 63mg21%
Sodium 1024mg45%
Potassium 512mg15%
Carbohydrates 1g0%
Fiber 0g0%
Sugar 0g0%
Protein 24g48%
* Percent Daily Values are based on a 2000 calorie diet.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!
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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

6 Responses to Flank Steak Stuffed with Duxelles and Blue Cheese

  1. Evelyn says:

    5 stars
    I don’t like blue cheese so I used feta instead. Really good. Thanks!

  2. Grace E says:

    5 stars
    Wow, just great. I love blue cheese and that’s why I decided to try this. I’ll be making it again soon.

  3. Mike says:

    5 stars

  4. Wini says:

    5 stars

  5. Arthur says:

    5 stars
    Wow! This was great. I put that bad boy on the grill and it turned out perfect. Grill baby!

  6. Eric Von Wagoner says:

    5 stars
    This was the best flank steak I’ve ever had. I would give it six stars if I could. Thank you!

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