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 are 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.

Spinach and Gorgonzola Stuffed Flank Steak

Also, last night, it was the first time that Murphy’s Law entered my kitchen.

Not only did I 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 proudly left the kitchen to spend some time with my son.

Twenty or so minutes later, I entered the kitchen and suspected something was wrong: I did not have the wonderful aroma welcoming me into the kitchen.

Right the way I went to the oven, opened the door and nothing because my oven was never turned on and there sat my beautiful roast.

Spinach and Gorgonzola Stuffed Flank Steak

Out of the oven it came, oven turned on, and re searing the meat for a couple of minutes 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 was also sharing a picture of our beautiful sun set last night.

If you enjoy this delicious  Spinach and Gorgonzola Stuffed Flank Steak recipe, look at my other recipes.

Habanero Pasta with Prawns And Wine Sauce

Chicken with Gorgonzola Spinach

Gorgonzola Risotto

Gorgonzola Chicken Cordon Blue

Flank Steak With Herbed Salsa – When Friends Come and Visit



Spinach and Gorgonzola Stuffed Flank Steak

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spinach and gorgonzola stuffed flank steak
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4


  • 1 pound flank steak 1 1 1/2 to 2 pound trimmed flank steak
  • 3 tablespoons olive oil 3 tablespoons olive oil
  • 1 shallots 1 finely chopped shallots
  • ½ pound spinach 1/2 pound washed, trimmed and chopped spinach
  • ¾ cup bread crumbs 3/4 cup fresh bread crumbs
  • ½ pound gorgonzola 1/4 pound crumbled gorgonzola


  • Preheat oven to 375°.
  • 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 olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, 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.


Calories: 441kcal | Carbohydrates: 17g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 89mg | Sodium: 648mg | Potassium: 815mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5535IU | Vitamin C: 15.9mg | Calcium: 267mg | Iron: 4.4mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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