Stuffed Flank Steak with Blue Cheese and Bacon
This sophisticated pairing of blue cheese, arugula and bacon adds elegance and enhances the beefy flavour of the flank steak.
Preheat oven to 350°F (180°C). Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.
In skillet over medium heat fry bacon, garlic and shallots for 7 to 8 minutes, until bacon is rendered and vegetables are tender. Remove from pan. Add arugula to pan and cook for about 2 minutes. Remove from pan and press to release an excess liquid. Combine with bacon mixture.
Spread bacon mixture over steak, leaving a 1-inch (2.5 cm) border. Top with parsley and crumbled blue cheese and crushed croutons. Tightly roll steak lengthwise into a log, tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Brush the outside with oil.
Heat oil in Dutch oven or ovenproof skillet over medium heat. Sear steak for about 4 minutes, turning to brown on all sides.
Transfer to oven. Roast for 20 to 25 minutes until medium-rare to medium. Remove from oven and tent for 10 minutes. Slice crosswise into 1/2-thick (1 cm) slices.
Serves 6 to 8
Switch up the arugula for baby spinach, if you prefer.
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Ingredients
Directions
Preheat oven to 350°F (180°C). Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.
In skillet over medium heat fry bacon, garlic and shallots for 7 to 8 minutes, until bacon is rendered and vegetables are tender. Remove from pan. Add arugula to pan and cook for about 2 minutes. Remove from pan and press to release an excess liquid. Combine with bacon mixture.
Spread bacon mixture over steak, leaving a 1-inch (2.5 cm) border. Top with parsley and crumbled blue cheese and crushed croutons. Tightly roll steak lengthwise into a log, tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Brush the outside with oil.
Heat oil in Dutch oven or ovenproof skillet over medium heat. Sear steak for about 4 minutes, turning to brown on all sides.
Transfer to oven. Roast for 20 to 25 minutes until medium-rare to medium. Remove from oven and tent for 10 minutes. Slice crosswise into 1/2-thick (1 cm) slices.
Serves 6 to 8
Switch up the arugula for baby spinach, if you prefer.