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Stuffed Flank Steak with Chipotle Lime

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1 flank steak, 1 ½ - 2 lbs.
1 package frozen spinach, thawed
½ C. crumbled blue cheese
1 jar roasted red peppers (7 oz), drained & chopped
2 Tbsp. seasoned dry bread crumbs
1 egg yolk
1 ½ tsp. Mansmith’s Chipotle Lime Seasoning, divided
1 Tbsp. olive oil

Heat oven to 425º. Lay flank steak on cutting board. Hold knife parallel to the board. Starting at the long side, slice steak in half to other long side without cutting all the way through. Open steak flat. Squeeze liquid from spinach. In a medium bowl, mix spinach, cheese, peppers, bread crumbs, egg yolk and ½ tsp. Chipotle Lime Seasoning. Season steak with another ½ tsp. seasoning. Press filling onto steak, leaving 1 inch all around. Beginning on the short side, roll up steak to enclose filling. Tuck in any filling that falls out. Tie with kitchen twine about every 2 inches. Rub outside of steak with olive oil and sprinkle with remaining ½ tsp. seasoning. Roast for 35 minutes at 425º, then increase heat to broil and broil for 10 minutes, turning once. Let rest for 15 minutes before slicing.