Does anyone, other than me, have this mysterious recipe that they bring up in a conversation to someone, “oh yes the meal you just cooked was terrific, but I have too cook you my famous stuffed flank steak– it’s fantastic!” This “famous” stuffed flank steak that’s “my” recipe. I’m sure you do, we all do it– but it’s not really our recipe and we haven’t actually cooked it before, have we? The problem with this little white lie is that you have to be ready for the moment when someone says, “well let’s see that FAMOUS flank steak of yours, I’ll come over Wednesday.” That my friends is when the trouble starts.
Never have I been so nervous making a meal, this wasn’t casual cooking for me… this was stress. Normally I would call up my mom and ask her exactly how she made this, but I couldn’t do that after all my bragging. So instead, I was stuck stressing in the kitchen trying to recall the recipe my mom shared with me the night before after we each had a few glasses of wine– talk about a challenge. But here comes more bragging, for my first time making this beautiful flank steak I have to say it turned out pretty darn good. Which only makes me believe that you all can do it too! Feel free to use this as your new “famous” recipe!
It takes about 40 minutes to prepare and here’s what you need:
1 Flank steak– I got mine from Safeway
1 Small jar of sun-dried tomatoes (in oil)
3-4 cloves of fresh garlic
1 Small handful of basil
1 Package frozen chopped spinach
Shredded parmesan cheese
How you do it:
Preheat your oven to 350 degrees fahrenheit and completely thaw your frozen spinach. You can leave the spinach out all day or you can thaw it in the microwave if you don’t have time. Once the spinach is completely thawed, put it in a colander and press the spinach until you have squeezed all the juice and liquid from the spinach. It should be dry.
Cut your flank steak in half to make each slab thinner– surprise now you have two! Just to clarify if you are referencing my photos, I didn’t cut my steak into two separate pieces originally, but it ended up being too long so eventually I cut it in half. It’s probably easier to cut it in half off the bat. Cover each new thin slab of flank steak with parchment paper and pound out your steak to make it even thinner (careful don’t pound through!). After you have tenderized and pounded your steak to be about a half-inch thick or smaller (see photos for help on this) lightly salt and pepper your steak. Do this to your own taste, careful not to use too much salt.
In a food processor add the garlic and small jar of sun-dried- tomatoes- process until a thick paste has been made. Next add a few leaves of basil and pour in olive oil until you create a consistency of a pesto spread.
Once you have finished the spread, distribute it over the flank steak so that it is covering the entire surface. Following the spread you will take the dried spinach and run a line down the middle of your steak from one side to the other. On top of this line of spinach you will run the shredded parmesan cheese, also from start to finish. Roll up the the steak hot-dog style (who remembers that!?) so you have two long roasts. Lay the two roasts on a cookie sheet covered in foil so that the seem is down and it stays rolled up. Cook for about 20 minutes in the oven.
Please try it out and let me know how it goes! It is one of my favorite meals my mom used to cook for me while growing up. I can assure that you’re going to love it. Now that I have successfully blown my own cover, I would just like to give credit to my sweet mother and say that this is HER famous flank steak recipe, not mine. But I still might steel it from time to time!
Eat well, drink well and enjoy!