- Prep time
- 45-60 minutes PT60M
- Cook time
- 30 minutes PT30M
- 4 servings
Enjoy this delicious dish as an entrée over mashed potatoes and roasted veggies, or chilled, carved into pinwheels and served on baguette slices for a hearty appetizer.
- 1½-2 pounds flank steak
- Sea salt and cracked black pepper to taste
- 2 ounces olive oil
- 6 ounces bacon, medium diced
- 1 tablespoon minced garlic
- 2 ounces beer (ale or lager)
- 2 ounces baby spinach
- ¾ cup crumbled blue cheese
- 2 ounces bread crumbs
- 2 tablespoons chopped green onion
Heat oven to 350°F.
Heat a large sauté pan to medium-high heat. Season the flank steak with salt and pepper. Add olive oil to the hot pan and sear the flank steak for 3-4 minutes on each side for medium rare. When flank steak is well browned on both sides, remove from pan and cool to room temperature.
Render bacon in the same pan until crispy. Remove the bacon and place in a mixing bowl. Add garlic to the hot bacon fat, and when it starts to brown, deglaze with the beer.
Add the spinach and remove from heat. Stir until spinach is wilted, then scrape the entire contents of the pan into the mixing bowl with the bacon. Add blue cheese, bread crumbs and green onion. Mix thoroughly and divide in two.
Cut flank steak horizontally into 2 thin pieces. Lay the pieces cut-side up and spread the blue cheese and bacon mixture evenly on each flank steak piece, leaving about 1½ inches of exposed meat around the edge. Roll firmly but not too tight, then hold the seam together with toothpicks.
Transfer to a shallow baking dish and finish in a 350°F oven for 8-10 minutes to reheat. Let rest for 5 minutes before carving.
Techniques used in this recipe:
mincemince: to chop into very small pieces. fryfry: to cook in fat or oil over direct heat. dicedice: to cut ingredients into small cubes (1/4 inch for small, 1/3 inch for medium, 3/4 inch for large). deglazedeglaze: to use a liquid, such as wine, water, or stock, to dissolve food particles and/or caramelized drippings left in a pan after roasting or sauteing. butterfly butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
butterfly: to cut an item (usually meat or seafood) and open out the edges like a book or the wings of a butterfly.
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.