Prepare to tantalize your taste buds with the irresistible flavors of Swiss cuisine! Our Stuffed Flank Steak Swiss Style is not just a meal; it’s an experience that combines succulent beef with a creamy, cheesy filling that will leave your guests begging for seconds. Perfect for a cozy family dinner or an impressive gathering, this dish is surprisingly simple to make and promises to elevate your culinary repertoire. Dive into our recipe and discover the secrets to achieving a perfectly rolled, flavorful steak that will make you the star of the kitchen!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Swiss
Serves: 4 servings
Ingredients
- 1 flank steak
- 1 cup Swiss cheese, shredded
- 1/2 cup chopped spinach
- 1/4 cup chopped onions
- 1/4 cup breadcrumbs
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Prepare the flank steak by laying it flat on a cutting board and carefully butterfly the meat, creating a thin, even surface for stuffing. Open the steak like a book, ensuring it is evenly thick.
- In a mixing bowl, combine shredded Swiss cheese, chopped spinach, chopped onions, and breadcrumbs. Mix thoroughly to create a uniform stuffing mixture.
- Season the inside of the butterflied steak with salt and pepper. Spread the cheese and spinach mixture evenly across the opened steak, leaving a small border around the edges.
- Carefully roll the steak tightly, encasing the stuffing. Secure the roll with kitchen twine or toothpicks to prevent the filling from falling out during cooking.
- Preheat the oven to 375°F (190°C). Season the exterior of the rolled steak with additional salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed flank steak on all sides until golden brown, approximately 3-4 minutes per side.
- Transfer the skillet with the seared steak directly into the preheated oven. Roast for 45-50 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the steak from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute and ensures a more tender result.
- Remove the kitchen twine or toothpicks. Slice the stuffed flank steak into 1-inch thick medallions, revealing the beautiful cheese and spinach filling.
- Serve hot, garnished with fresh herbs if desired, and accompany with a side of roasted vegetables or a crisp salad.
Tips
- Choose the Right Cut: Look for a flank steak that is uniform in thickness for even cooking and easier rolling.
- Butterflying Technique: Take your time when butterflying the steak to ensure it opens up evenly. This will help in achieving a uniform thickness for the stuffing.
- Season Generously: Don’t skimp on seasoning the steak inside and out. A well-seasoned steak enhances the overall flavor of the dish.
- Searing is Key: Sear the steak on medium-high heat until it's beautifully browned. This step adds depth to the flavor and helps lock in juices.
- Rest Before Slicing: Allow the stuffed steak to rest after cooking. This step is crucial for juicy slices, as it lets the juices redistribute throughout the meat.
- Experiment with Fillings: While Swiss cheese and spinach are delicious, feel free to get creative! Add sun-dried tomatoes, mushrooms, or different herbs to customize the filling to your taste.
- Serve with Style: Pair the sliced steak with a side of roasted vegetables or a fresh salad for a balanced meal that looks as good as it tastes.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 95mg
