Indulge in a culinary symphony: cooking flank steak stuffed with spinach and provolone, step-by-step
Indulge in the tantalizing flavors of a delectable flank steak stuffed with the vibrant freshness of spinach and the rich, creamy texture of provolone. This culinary masterpiece is not only a feast for the palate but also a testament to your culinary prowess. Join us on this culinary adventure as we guide you through the art of preparing this exquisite dish.
The Flank Steak: A Culinary Canvas
The flank steak, with its robust flavor and lean texture, serves as the perfect canvas for our culinary masterpiece. This versatile cut of meat, when properly prepared, transforms into a tender and juicy delight.
The Spinach and Provolone: A Vibrant Symphony
Spinach, with its earthy notes and nutritional richness, adds a vibrant splash of color and flavor to the dish. Provolone, with its creamy texture and mild, nutty flavor, provides a perfect complement to the steak. Together, these ingredients create a harmonious symphony of flavors.
Ingredients: The Essential Elements
- 1 flank steak (1 1/2 to 2 pounds)
- 1 cup fresh spinach, washed and finely chopped
- 1 cup shredded provolone cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions: A Step-by-Step Journey
1. Prepare the Flank Steak: Remove the steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature. Season the steak liberally with salt and black pepper.
2. Create the Spinach and Provolone Mixture: In a bowl, combine the spinach, provolone cheese, Parmesan cheese, parsley, garlic, and olive oil. Season the mixture with salt and black pepper to taste.
3. Stuff the Flank Steak: Using a sharp knife, make a pocket in the flank steak, being careful not to cut all the way through. Fill the pocket with the spinach and provolone mixture. Secure the steak with kitchen twine.
4. Sear the Steak: Heat a large skillet over medium-high heat. Sear the steak for 3-4 minutes per side, or until browned.
5. Roast the Steak: Transfer the skillet to the oven and roast the steak for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. Rest the Steak: Remove the steak from the oven and let it rest for 10 minutes before slicing.
7. Slice and Serve: Slice the steak against the grain and serve immediately.
The Finishing Touches: Elevate Your Dish
- Sauce: Enhance the flavors of the steak with a rich sauce, such as a red wine sauce or a creamy mushroom sauce.
- Sides: Pair the steak with roasted vegetables, mashed potatoes, or a crisp green salad.
- Garnish: Sprinkle fresh herbs, such as parsley or chives, on top of the steak for an elegant touch.
The Culinary Finale: A Symphony of Flavors
As you savor each bite of the flank steak stuffed with spinach and provolone, let the vibrant flavors dance on your palate. The tender steak, the earthy spinach, the creamy provolone, and the aromatic herbs create a symphony of textures and flavors that will leave you craving for more.
What People Want to Know
- What is the best way to cut the flank steak for stuffing?
Make a pocket in the steak by slicing into the center of the steak, parallel to the grain, without cutting all the way through.
- How long should I roast the steak?
Roast the steak for 15-20 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
- Can I use other types of cheese in the stuffing?
Yes, you can substitute provolone with mozzarella, cheddar, or Swiss cheese.
- What is the best way to serve the steak?
Slice the steak against the grain and serve it immediately with your favorite sauce and sides.
- How can I store the leftover steak?
Store the leftover steak in an airtight container in the refrigerator for up to 3 days.
