Spinach and Gorgonzola Stuffed Flank Steak

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 4 

IntroductionSkip To The Recipe

Spinach and gorgonzola stuffed flank steak, worth the wait.

Sunday night is always a special night at our house.  As we bring to a close a week, we start piecing together the week ahead. What we need to do and  what we would like to accomplish is discussed. A comfort food kind of night.

We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola. Last night recipe was an adaptation from “The Great Meat Cookbook”, by Bruce Aidells.

Also, last night, it was the first time ever that Murphy’s Law entered my kitchen. Not only I did not have all the correct amount of ingredients on hand, but I never turned on the oven as I should have. I did turn on the temperature side but forgot to turn on the bake side (double knobs –very old oven I may add). So when the searing was done I gingerly placed my beautiful steak roast in the oven and left proudly the kitchen to spend some time with my son.

Twenty or so minutes later I enter the kitchen and suspect something was wrong: I did not have the wonderful aroma welcoming me into the kitchen. Right the way I went to the oven, open the door and nothing because my oven was never turned on and there sat my beautiful roast.

Out of the oven it came, oven turned on, and re searing the meat for a couple of minutes just cause. Dinner was saved and enjoyed 20 minutes later.

A nice spinach salad was a perfect side dish and strawberries, blackberries over vanilla ice cream…. perfect Sunday night dinner for us.
I am also sharing a picture of our beautiful sun set last night

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Nutrition Facts
Spinach and Gorgonzola Stuffed Flank Steak
Amount Per Serving
Calories 441 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 9g 45%
Cholesterol 89mg 30%
Sodium 648mg 27%
Potassium 815mg 23%
Total Carbohydrates 17g 6%
Dietary Fiber 2g 8%
Sugars 1g
Protein 34g 68%
Vitamin A 110.7%
Vitamin C 19.3%
Calcium 26.7%
Iron 24.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Spinach and Gorgonzola Stuffed Flank Steak

  • 1 hr total
  • 15 mins prep
  • 45 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 1 1/2 to 2 pound trimmed flank steak
  • 3 tablespoons olive oil
  • 1 finely chopped shallots
  • 1/2 pound washed, trimmed and chopped spinach
  • 3/4 cup fresh bread crumbs
  • 1/4 pound crumbled gorgonzola


  1. Preheat oven to 375°.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Tie the rolled steak with twine at 2-3 inch interval.

  7. Season the outside with salt and pepper.

  8. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.

  9. Place in the oven and roast for 20 to 25 minutes.

  10. Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.

  11. To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.


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