STEAK
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
6
Ingredients:
1 Flank steak (1.5-2 pounds) (
They did not have flank steak at the store, therefore I used Flap Meat. They can be used interchangeably)
1 Package frozen chopped spinach, thawed
1/2 Cup crumbled blue cheese
1 Jar (7 oz.) roasted red peppers, drained and chopped
2 Tbs seasoned dry bread crumbs
1 Egg yolk
3/4 tsp garlic salt
3/4 tsp ground black pepper
1 Tbs olive oil
GREEN BEANS
Prep Time:
5 minutes
Cook Time:
15 minutes
Servings:
5
Ingredients:
1-1 1/4 Pounds fresh green beans, rinsed, trimmed, and dried (
I used frozen green beans thawed in the microwave)
Canola or olive oil cooking spray
1/8 tsp salt
a pinch of black pepper
2 Tbs sliced almonds
1 1/2 Tbs butter
1 1/2 tsp reduced-sodium soy sauce (
I used regular)
3/4 tsp balsamic vinegar
Preheat oven to 425 degrees
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Squeeze liquid from spinach; discard liquid.
In medium sized bowl combine spinach, cheese, peppers,
bread crumbs, egg yolk, 1/4 tsp each of garlic salt and pepper. |
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Lay steak on work surface (I just laid it right on the baking sheet).
Flap meat is thinner than flank steak so there was no need to
butterfly it. If using flank steak and it is a little thicker, butterfly the meat.
Season the steak with an additional 1/4 tsp each of the garlic salt and pepper. |
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Press filling onto steak, leaving a 1-inch border on all sides
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Roll up steak to enclose filling, beginning on the short side;
the grain of the meat will be running from left to right.
Tuck any loose filling back into ends. |
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Tie steak with cotton twine at 2-inch intervals to secure
Rub outside with oil, then sprinkle the remaining 1/4 tsp
each of garlic salt and pepper. |
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Place the meat in the oven and cook for 35 minutes.
Now prepare the green beans.
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Arrange green beans on a baking sheet, do not overcrowd.
Spray beans lightly but evenly with cooking spray and then
sprinkle with salt and pepper |
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After the steak has been cooking for about 25 minutes, place the green beans in the oven
and cook for about 15-20 minutes. |
Meanwhile, as the beans and steak are roasting, begin making browned butter sauce.
Place butter in a small saucepan over medium heat.
Continue cooking, gently swirling the pan or stirring occasionally, until the butter has melted, foamed and turned a rich golden-brown with little specks of milk solids in the bottom of the pan.
This will take anywhere from about 5-10 minutes, varying greatly depending on how powerful your burners are.
Remove butter from heat and add the soy sauce and vinegar.
After the steak has been cooking for about 35 minutes, turn the oven to broil for 10 minutes, turning once.
By this time the steak should have a slight char, and the green beans should be sizzling. Remove both the steak and beans from the oven.
Let the steak rest on the pan for about 10-15 minutes.
Place the almonds on a baking sheet and place in the oven at 475 degrees for about 2 minutes.
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Place the beans on a serving dish,
drizzle the brown butter sauce over top
and toss the beans lightly to coat,
then sprinkle with almonds |
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Slice steak into thin, round pieces and serve.
I served the steak and green beans with seasoned red
potatoes as well. |
This recipe was delectable! The filling of the steak was delicious and tasted phenomenal mixed with the charred steak flavor. Yummmmm! The green beans were also a success and tasted like candy! One of the best meals I have made!
I had first tried Breckenridge Brewery's "Vanilla Porter" at a beer festival in Albuquerque, NM a few months back, and was excited to finally find it again at a "Total Wine & More" store! 
