Throwback Thursday - Stuffed Flank Steak

Now that I have a year's worth of recipes under my belt, I thought I'd use the Throwback idea as well.  So I would like to welcome you to my first of many installments of Throwback Thursday.  Today's Throwback is Stuffed Flank Steak.  You can find the original post here.

Stuffed Flank Steak


2 lbs. flank steak
1 lb. cooked shrimp, tails removed and chopped
1 jar (12 oz.) roasted red bell peppers, drained and chopped
1 package frozen spinach, thawed and drained
1 cup crumbled blue cheese
2 Tbs. bread crumbs
1 egg yolk
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. black pepper
1 tbs. olive oil
salt and pepper


1. Preheat oven to 425 degrees.

2. Lay flank steak on cutting board and carefully cut into steak on the long side, cutting to opposite side without going all the way through so that it will "open" like a book.  Lay out flat and sprinkle with salt and pepper to season.

3. Combine shrimp, bell peppers, spinach, blue cheese, bread crumbs, egg yolk, garlic powder, salt and pepper in a large bowl.  Stir to combine.  Pour out onto steak, pressing into steak and spreading to edges.  Roll steak, starting at the short end.  Place steak in a roasting pan or 9x13 pan, open edge down.  Rub olive oil over steak and sprinkle salt and pepper to season.  Cook  for 35 minutes, then increase heat to broil and cook for another 5 minutes. 

4. Remove from oven and place foil over pan.  Allow to sit for 15 minutes before serving.

Serves 8