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All-American Stuffed Flank Steak.... I originally came upon this recipe while leafing through a Cuisine-At-Home Magazine (April 2005 issue). I changed it up a bit. So, this is my version. A more modern take on the classic steak and baked potato. In this case, its an all-in-one meal. It is great served with a crisp salad and maybe a corn on the cob.
"I had to sub steamed cabbage for the spinach because I am the only one in my house that likes spinach :( However, it was still an awesome recipe. It was so very good. I am not a BBQ fan, so I was light with the coating, but next time I will cover thicker as it really brought a lot of flavor to it. Plus it looks so impressive."- allenmcgrew
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Drain the spinach well. Chop, season with salt and add red pepper flakes.Boil potatoes until tender, about 15-20 minutes.I usually always add some garlic cloves to the boiling potatoes for extra flavor. You can omit if you like. Drain well, return them to the pot , and dry over medium heat for a minute or two. Off heat, mash lightly into small chunks, then stir in cheese, fried bacon, and salt/pepper to taste.I added some dried onion flakes for additional flavor. Score the meat down the center. Make sure you don't cut all the way through the steak, just halfway.Cut through the top portion creating a "flap" almost to the end,but not through. You want to butterfly it.Do the same with the other side. Avoid cutting the flaps too thin or it could tear.. You should have a long piece of flank steak.
Place plastic wrap on top of steak and pound to about a 1/2 inch thickness. Be careful not to over pound as the meat can tear up on you.You should be able to roll a good spiral.
Season steak with some salt and pepper. Place spinach all over the steak. Top with cheesy potatoes.
Roll up and tie with kitchen twine to keep the filling inside. Sear the steak oil(2 TBS) in oven proof skillet over medium heat on all sides.Brush with some barbecue sauce. Make sure the seam is on the bottom before placing in the oven. Place in a preheated 400 Deg. oven for 30 minutes or until it reaches 145 for med-rare. Let rest for 10-15 minutes before slicing. Don't forget to remove the kitchen twine. Serve with more BBQ sauce or with some sour cream mixed with chives.
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Cahandel 1 year agoMade a few changes. Basted with butter instead of BBQ sauce. Excellent!
Vitat 1 year agoVery Good
allenmcgrew 1 year agoI had to sub steamed cabbage for the spinach because I am the only one in my house that likes spinach :( However, it was still an awesome recipe. It was so very good. I am not a BBQ fan, so I was light with the coating, but next time I will cover thicker as it really brought a lot of flavor to it. Plus it looks so impressive.
natasha758 1 year ago
SarBear429 1 year ago
Skeeter77 2 years agoTerrific recipe! Our family really enjoyed this.
lisamcc80 2 years agoDelicious!! left the bbq sauce off though.
Jlwg 2 years agoVery good
tehashy84 2 years agoI loved this!!! I added my own things here and there though. Instead of the barbecue sauce I used A-1 sauce and it was great!
Gymbunny79 3 years agoAgree w the other comment. Was hard to get everything to stay in there but it was really good!
dakotarussell 3 years agoEveryone in my household liked the flavors in this recipe... however, my execution left a little to be desired. I had trouble with the stuffing squishing out in front of me as I rolled. And then I had a breach while searing it... let's just say it didn't look like the picture. I've no doubt it can, though, when placed in the right hands. It was delicious, but the roll was kinda difficult and mostly aesthetic. I'll honestly probably just make steaks and twice-baked potatoes next time.
JAK14 3 years agoCan this item be safely grilled? My oven is not cooperating but my grill is always my friend! Will the steak cook properly?
Green064 3 years agoI can't wait to try this tonight, I have made it before but not with potatoes yum!
ellie36 4 years agoYou can use yukon potatoes for a more vibrant color contrast. [I posted this recipe.]