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.
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.
- 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
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!