Every few months I sit down and make a list of goals for my blogs. My biggest goal for this quarter (and year) is to improve my photography. My iPhone pics just aren’t cutting it, I understand. My husband is a near professional photographer but he’s not home during the day so the process of taking and editing 1 photo can take a week. I decided to borrow the boy’s point & shoot and to start going that route as I hone my skill. That day, however, is NOT today so you’ll have to suffer through for a bit longer. My sincerest apologies.
I love steak! There, I said it. For a family of 8, however, steak isn’t an option very often. I guess it hit me a few months ago when Mister Man (age 10) asked “Is steak good? I’ve never had it.”
What? Sadly, it’s probably true. That night we went out and bought 3 small NY Strip steaks and grilled them, sharing them between all of us.
Steak ain’t cheap! You can, however, get a cheap cut of beef and make it taste almost as good as steak. In my neck of the woods a flank steak runs a full $4/lb cheaper than the cheapest steak, making it much more family-friendly.
Want to know what else I love??? Canned roasted red peppers and blue cheese and sun-dried tomatoes and spinach! Hint: you’ll find the canned peppers with the pickles.
This recipe makes great use of a cheaper cut. To print the recipe just click the green “print” button at the bottom and follow the directions.
Stuffed Flank Steak
Serves 4-6
1 flank steak (as close to 2 lbs as you can get)
1 Tbsp vegetable oil
s&p to taste
1 cup roasted red peppers, chopped
1/2 cup sun-dried tomatoes, drained & chopped
1/2 cup blue cheese crumbles
1 small package of frozen spinach, thawed & drained
2 cloves garlic, minced
cotton cooking twine
1. Preheat the oven to 425F
2. Use a sharp filet knife to butterfly* the flank steak. Mix the oil, salt & pepper and rub it over both sides of the steak.
3. Spread the peppers, tomatoes, and cheese, spinach, and garlic over the entire steak.
4. Carefully roll the steak up and secure with twine.
5. Bake the roll for about 30 minutes
6. Turn the broiler on and move the oven rack to the top. Broil the steak for 3 minutes, turn and broil 3 more minutes. Test for doneness before serving.
*to butterfly the steak lay it down flat. Starting from the thickest side length-wise slice into the steak. Stop slicing just as you reach the other end of the steak. Open the steak and viola! It’s butterflied!
Click to enlarge
 Butterfly & top |
 Roll & secure with twine |
 Bake, Broil, Eat! |
