Spinach Stuffed Flank Steak with Roasted Red Pepper and How to Make Easy Gravy
This is such a beautiful and delicious dish.
I bring it out for all the men in my life. Husband, son, son in loves and grandsons! They are a beef loving crowd.
But this recipe is so special and beautiful it is the perfect thing to make for a romantic meal or dinner guests.
You can make it a day ahead of time and wrap tightly and refrigerate. Take it out an hour before you are to cook it
proceed with directions below.
Look at all those delicious colors!
Cut your steak almost open to look like a book.
Red roasted peppers and spinach! YUM!
And of course some creamy horseradish!
Cathy and me teaching one of Start Simply Cooking Classes~ Find out more about our classes HERE We have room for a couple more this Wednesday night! Feb 26th 6pm at Cathy’s home.
Now we roll it back up and tie with string or ask your butcher for elastic bands to hold your meat together. I do it all the time…and they give it to you FREE~
AND to make the best gravy ever?
Spinach Stuffed Flank Steak with Roasted Red Pepper
One package of frozen spinach chopped and drained
1 jar 7oz roasted red pepper chopped
1/4 cup seasoned bread crumbs
1/2 cup fresh parmesan cheese
3 cloves of garlic
3 large tablespoons of horseradish( I used wasabi horseradish from Target. It was amazingly good!)
½ tea of sea salt
½ tea fresh ground pepper
2 lbs of flank steak
2 cans beef broth
8 oz chopped mushrooms (for gravy)
Combine first 8 ingredients in a food processor or just mix in bowl.
Cut steak in half like a book…add salt and pepper to the steak…place in zip lock bag and pound to tenderize.
Open up…(like reading a book) and spread the horseradish sauce on each interior side. Add mixture. Roll up and secure with tooth picks.
Bake 90 minutes in a covered roaster at 350 degrees. Add about one cup beef broth.
Reduce heat and add one more can of beef broth and cook for another 90 minutes at 300.
Let meat rest for 15 minutes covered tightly in foil. Make gravy from broth. I added fresh sautéed mushrooms to the gravy.
Slice and serve with the gravy poured over the meat.
Warm as needed.
How to Make EASY Gravy
- I add fresh sauteed mushrooms to mine!
- 1 Remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsp of the drippings in the pan.
2 Dissolve 2 Tbsp of corn starch in the minimum amount of water needed to make a thin paste – about 1/4 cup. Pour into pan with drippings and use a wire whisk or spatula (as pictured) to blend into the drippings
3 Stir with a wire whisk until the gravy begins to thicken. As it thickens, slowly add water, stock, or low fat milk or some combination to the pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). You will probably add about 2 cups of liquid all together. Taking into consideration the evaporation that is occurring while you are cooking, you will end up with about 2 cups of gravy. Season with salt and pepper. Lots of pepper if you ask me!
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