Usually Monday mornings are pretty tough, but this week things are feeling pretty good. The girls have 22 days of school left, we’re counting down to our summer vacation and we have lots of fun events leading up to the end of school. Things are about to get busy, for sure, but that’s okay. It’s good. We like it like that.
So, let’s talk about flank steak for a minute. Yes, I know that’s not what this recipe is actually about, but I want to talk about it anyhow. If you are trying to be health conscious, you will find a lot of recipes that call for flank steak. I know I have. However, every time I hit the grocery store looking for flank steak, I could never find it. Apparently London broil is similar? Anyhow, I finally broke down and called the butcher and asked if he had flank steak. He told me that he basically never carried flank steak, but he did carry flat iron steaks that would work the same and be of higher quality. I’ve had flat iron steaks in the past, but was willing to give it a try.
There were really no words for how delicious this meal was. The steak was amazingly tender, you could cut it with your fork. It was easy to prepare and everyone liked it! Even Baby Bee (though, admittedly, she picked out her stuffing). At $5/pound it may be a little pricey for every day, but I’m thrilled to be able to find such a good, reasonably priced special occasion dish AND to find out that I can get an excellent, tender flat iron steak from my local butcher. Score!
I used my meat mallet to pound my steaks a little thinner and to have them be a more uniformed thickness. Then I put down my cheese layer. You can do any sort of cheese that appeals to you. I, myself, am a fan of feta, but the girls aren’t so they got provolone (and mozzarella last time).
My local store didn’t have sun-dried tomatoes, so I’ll try that next time. This time, I went with spinach and garlic, two things I knew pretty much everyone would eat.
Afterwards, roll the steak up and secure. I had to use skewers, but butchers twine would be a far better choice. After rolling the meat, heat up some oil in a heavy, oven proof skillet and seer the steak on all sides.
After the meat is seared, pop the whole thing into a 350 degree oven. We cooked ours for about 30 minutes and it came out a pretty good medium rare, which is our preference. If you like your meat more well done, increase the cooking time.
Sorry, I don’t have pictures of it before cutting. We were anxious to eat.
We served it with steamed asparagus and crash hot potatoes. One thing I will say is that the quality of this feta (bought at my small, local store) was not as good as the feta I bought at the larger, further away store. Just a note to myself, really, because it wasn’t quite as good as our first attempt.
- 2 lbs flank steak
- 4-6 slices of provolone cheese OR 4-6 ounces of crumbled feta cheese
- garlic, minced
- olive oil
- Montreal steak seasoning
- skewers or butchers twine
- Preheat oven to 350 degrees
- Using a meat mallet, pound the steaks until a uniform thickness (though they don't have to be overly thin)
- Layer on cheese, garlic and spinach.
- Roll the steak and secure with twine or skewers
- Heat olive oil in a large, oven proof skillet and sear the meat on all sides. Once meat is browned, place in 350 degree oven for 30 minutes for medium rare