This Spinach and Gorgonzola Stuffed Flank Steak is everything I love about a comforting Sunday dinner. Tender flank steak wrapped around a delicious filling of sautéed spinach, shallots, and creamy Gorgonzola cheese. Beautiful, full of flavor, and easier to make than you may think.
Sunday evenings have always been special in our home. A time to slow down, enjoy a wonderful meal together, and get ready for the week ahead. For another amazing Sunday dinner, check out my Flank Steak with Herbed Salsa.
Recipe Overview: Spinach and Gorgonzola Stuffed Flank Steak
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 4 people
- Cook Method: Pan-seared and oven-roasted
- Flavor & Texture: Tender, savory beef with a creamy, slightly tangy Gorgonzola-and-spinach filling.
- Difficulty: Moderate. The filling is simple, but butterflying and rolling the steak require a little care.
- Why this Recipe? A beautiful, restaurant-worthy dinner made with a handful of simple ingredients. The creamy Gorgonzola and spinach filling makes every bite irresistible. Perfect for Sunday dinner, entertaining, or whenever you want something a little special.
With the warmer weather approaching, I wanted to enjoy one last comforting meal before saying goodbye to some of my favorite winter ingredients.
Being a cheese lover, I could not resist making this Gorgonzola-stuffed flank steak, adapted from The Great Meat Cookbook by Bruce Aidells.
Of course, Murphy’s Law decided to join me in the kitchen! After searing my beautiful steak, I placed it in the oven and went to spend time with my son. Twenty minutes later, I realized I had forgotten to turn the oven on!
Thankfully, dinner was saved, and we enjoyed every delicious bite. Sometimes, even our kitchen mishaps make the best memories.
In this Article
- Recipe Overview: Spinach and Gorgonzola Stuffed Flank Steak
- A Note From Giangi
- Key Ingredients
- Substitution and Variations
- How to Make Spinach and Gorgonzola Stuffed Flank Steak
- Giangi’s Pro Tips
- What to Serve with Stuffed Flank Steak
- Storing and Reheating
- Spinach and Gorgonzola Stuffed Flank Steak FAQs
- More Beef Recipes You Will Love
- Spinach and Gorgonzola Stuffed Flank Steak
A Note From Giangi
Key Ingredients
You only need a handful of ingredients to create this wonderful dinner. Here is what makes each one special.
Flank Steak: The star of our dish. Choose a piece that is evenly thick and large enough to butterfly and roll. You can also ask your butcher to butterfly it for you.
Olive Oil: Used to sauté the vegetables and give the steak a beautiful golden sear.
Shallot: Adds a delicate sweetness without overpowering the other ingredients.
Fresh Spinach: Brings freshness and beautiful color to the filling. Be sure to squeeze out all the moisture after cooking.
Breadcrumbs: Help absorb moisture and hold the filling together.
Gorgonzola Cheese: Creamy, slightly tangy, and absolutely delicious with beef. Use Gorgonzola Dolce for a milder flavor, or Gorgonzola Piccante for a stronger flavor. Gorgonzola is one of my favorite cheeses to cook with. If you love its creamy, tangy flavor as much as I do, you must try my creamy Gorgonzola risotto
Salt and Pepper: Season the filling and the outside of the steak. Taste the filling before adding too much salt, as Gorgonzola is already salty.
Substitution and Variations
Cheese: If Gorgonzola is too strong for your taste, try creamy goat cheese or Fontina for a milder flavor. I love this combination of spinach and Gorgonzola so much that I also use it in my chicken with spinach and Gorgonzola. It is another wonderful way to enjoy this delicious filling.
Spinach: Baby spinach works beautifully and requires very little preparation. You can also use frozen spinach, as long as it is thoroughly thawed and squeezed dry.
Breadcrumbs: Use plain or fresh breadcrumbs. Avoid heavily seasoned varieties that could overpower the Gorgonzola.
Add mushrooms: Finely chopped sautéed mushrooms make a lovely addition. Cook them until their moisture has evaporated before adding them to the filling.
How to Make Spinach and Gorgonzola Stuffed Flank Steak
Do not let the rolling intimidate you. Once your ingredients are ready, the recipe comes together quite easily.
Step 1 – Prepare the steak.
Preheat your oven to 375°F. Using a sharp knife, butterfly the flank steak, opening it like a book. Gently pound it to an even thickness, about ¼ inch, if necessary.
Step 2 – Prepare the filling.
Heat one tablespoon of olive oil in a skillet. Add the shallot and sauté until softened, about 2 minutes. Add the spinach and cook for another 2 to 3 minutes, until wilted.
Step 3 – Add the cheese.
Transfer the spinach to a colander and let it cool slightly. Squeeze out as much moisture as possible, then combine it with the breadcrumbs and crumbled Gorgonzola. Season to taste.
Step 4 – Fill and roll the steak.
Spread the spinach mixture evenly over the steak, leaving a one-inch border. Roll the steak firmly around the filling and secure it with kitchen twine every 2 to 3 inches.
Step 5 – Sear the steak.
Season the outside with salt and pepper. Heat the remaining olive oil in a large ovenproof skillet and sear the steak on all sides until beautifully browned, about 2 minutes per side.
Step 6 – Roast.
Transfer the skillet to the oven. Roast until the center of the filling reaches a safe internal temperature of 165°F, checking with an instant-read thermometer. The original recipe suggests 20 to 25 minutes, but the actual time will depend on the thickness of your roll.
Step 7 – Rest and serve.
Remove the steak from the oven and let it rest for 10 minutes. Remove the twine, slice into beautiful rounds, and serve.
If you enjoy preparing rolled beef recipes, you will also love my Italian stuffed beef roll, a family favorite made with spinach, Fontina cheese, and a few other delicious ingredients.
Giangi’s Pro Tips
Ask your butcher to butterfly the steak. It saves time and makes rolling much easier, especially if this is your first time preparing a stuffed flank steak.
Remove all the moisture from your spinach. This is probably my most important tip. Too much liquid will make the filling soggy and prevent it from holding together.
Do not overfill your steak. As tempting as it is to add more cheese, remember that the filling needs to stay inside when you roll and cook the meat.
Roll the steak tightly: Take your time rolling the meat and securing it with kitchen twine. This keeps the delicious filling inside and gives you beautiful slices when serving. If you enjoy this technique, try my Italian stuffed beef roll, another wonderful family recipe with spinach and cheese.
Use a meat thermometer. Cooking times will vary depending on the thickness of your steak. Check the center of the filling rather than relying on the clock.
Let it rest before slicing. Those extra 10 minutes make slicing easier and help keep the delicious juices inside.
Flank steak is such a versatile cut of beef. When I want something different, I love making my flank steak with fresh herbed salsa, which is equally delicious and perfect for entertaining.
What to Serve with Stuffed Flank Steak
I love serving this beautiful steak with simple side dishes that complement the rich, creamy filling without competing with it.
My French Potatoes Boulangère with Bacon are a wonderful choice. The tender potatoes, savory onions, and bacon complement the steak’s richness beautifully.
For something a little lighter, my green bean almondine with toasted almonds is perfect. The tender green beans and buttery almonds add a lovely contrast to the creamy cheese filling.
For something a little lighter, try my Green Bean Almondine. The crisp green beans, toasted almonds, and touch of lemon balance the richness of the Gorgonzola beautifully.
A simple green salad with a light vinaigrette is another favorite. Sometimes, the simplest accompaniment is all you need.
Storing and Reheating
Store: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Place the slices in a covered ovenproof dish with a splash of broth. Warm in a 325°F oven until heated through to 165°F, taking care not to dry out the meat.
Spinach and Gorgonzola Stuffed Flank Steak FAQs
Can I prepare stuffed flank steak ahead of time?
You can prepare the spinach and Gorgonzola filling a day ahead and refrigerate it in an airtight container. When ready to cook, butterfly the steak, add the filling, roll, and secure it with kitchen twine.
How do I keep the filling from falling out?
Remove all the moisture from the spinach and avoid overfilling the steak. Roll it firmly, secure it with kitchen twine, and let it rest before slicing.
Can I use a different cheese instead of Gorgonzola?
Absolutely! Fontina is wonderful if you prefer a milder flavor. Goat cheese is another delicious option, adding a slightly tangy, creamy texture.
How do I know when stuffed flank steak is cooked?
The best way is to use an instant-read meat thermometer. Since this steak contains stuffing, the center of the filling must reach 165°F for food safety. Cooking time will depend on the thickness of the roll.
Can I use frozen spinach?
Yes! Thaw it completely and squeeze out all the excess water. Too much moisture will make the filling soggy and difficult to roll.
Why is my flank steak tough?
Flank steak has long muscle fibers, so slicing against the grain is important. Allow the steak to rest before slicing it into thin rounds.
More Beef Recipes You Will Love
If you tried this Spinach and Gorgonzola Stuffed Flank Steak or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Spinach and Gorgonzola Stuffed Flank Steak
Ingredients
- 2 pounds flank steak, trimmed
- 3 tablespoons olive oil
- 1 shallot, finely chopped
- ½ pound spinach, washed, trimmed and chopped
- ¾ cup bread crumbs
- ¼ pound gorgonzola, crumbled
Instructions
- Preheat oven to 375°F
- Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ¼ inch thick.
- In a large skillet over medium heat add 1 tablespoon olive oil and sauté` the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
- When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
- Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
- Tie the rolled steak with twine at 2-3 inch interval.
- Season the outside with salt and pepper.
- Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the roast on all sides, about 2 minutes per side.
- Place in the oven and roast for 20 to 25 minutes.
- Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
- To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.
Equipment
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Beef, Veal & Lamb, Dinners, Sunday Night Dinner
- Cuisine: French
- Season: Fall, Winter
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Giangi Townsend
The perfect Sunday night dinner with family and friends. Savory and super delicious.