Description
Grilled flank steak rolls stuffed with spinach, ricotta, and mozzarella cheese, seared and finished for a rich and satisfying main dish.
Ingredients
Scale
- 1 ½ pounds flank steak
- 1 cup fresh spinach chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Toothpicks or kitchen twine
Instructions
- Preheat oven to 375°F
- Place flank steak between plastic wrap and pound to ½ inch thickness
- Mix spinach, ricotta, mozzarella, garlic, salt, pepper, and Italian seasoning
- Spread filling evenly over steak leaving a small border
- Roll steak tightly into a log and secure with toothpicks or twine
- Heat olive oil in skillet and sear steak 3-4 minutes per side
- Drizzle balsamic vinegar over steak
- Transfer to oven and cook for 20-25 minutes until internal temperature reaches 145°F
- Rest for 5-10 minutes then slice into pinwheels and serve
Notes
- Use fresh spinach for best texture and flavor
- Do not overfill the steak to prevent leakage
- Let the steak rest before slicing to retain juices
- Optional marinade can add deeper flavor
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2
- Sodium: 620
- Fat: 26
- Saturated Fat: 11
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 40
- Cholesterol: 110