Flank steak, known for its rich flavor and quick-cooking properties, pairs perfectly with the freshness of spinach to create an irresistible dish. This blog post will guide you through the straightforward yet elegant process of preparing Flank Steak Spinach Roll-Ups, which can elevate any dinner or special occasion with minimal effort. Here's how you can make this delightful dish:
Preparation of Ingredients
The key to a successful Flank Steak Spinach Roll-Up lies in preparing your ingredients correctly:
- Flank Steak: Choose a tender flank steak about 2 pounds; it should be well-trimmed to remove excess fat and silverskin. Ask your butcher to butterfly the steak for you, or do it yourself by carefully slicing it lengthwise but not all the way through.
- Spinach: You'll need about 6 cups of fresh spinach leaves. Blanch the spinach in boiling water for 30 seconds, then immediately plunge into ice water to stop cooking and retain its vibrant green color. Squeeze out any excess moisture.
- Seasonings: Prepare your favorite mix of herbs, spices, and flavor enhancers like garlic, onion powder, salt, pepper, and perhaps some smoked paprika for depth of flavor.
🍽️ Note: If you’re using frozen spinach, make sure it's thoroughly defrosted and as dry as possible to avoid excess moisture in the roll-ups.
Assembling the Roll-Ups
Now that your ingredients are ready, it's time to bring them together:
- Start by laying out the butterflied flank steak flat on a cutting board or work surface.
- Evenly spread the squeezed spinach over the steak, leaving a small border at the edges to prevent spillage.
- Add your seasonings, making sure to distribute them evenly for a balanced flavor profile.
- Roll the steak up tightly, starting from one of the shorter ends, ensuring the spinach stays inside. Secure the roll with kitchen twine at regular intervals.
📝 Note: Rolling the steak tightly helps prevent the filling from falling out during cooking.
Cooking the Roll-Ups
The final step is cooking your flank steak roll-ups:
- Preheat your oven to 400°F (205°C).
- Heat an oven-proof skillet over medium-high heat with a bit of oil. Once hot, sear the roll on all sides for 2-3 minutes per side to develop a nice crust.
- Transfer the skillet to the preheated oven. Cook for about 20-25 minutes or until the internal temperature reaches your desired doneness; 135°F for medium-rare.
- Remove the roll-ups from the oven, cover with foil, and let rest for 10 minutes before slicing. This ensures the juices redistribute within the meat, keeping it moist and flavorful.
This simple process transforms a regular piece of flank steak into a visually appealing and gourmet dish. The combination of tender steak, fresh spinach, and aromatic seasonings, all rolled up and perfectly cooked, is sure to impress your guests or family.
Throughout this culinary journey, you've learned how to:
- Prepare ingredients like flank steak and spinach to ensure they cook together harmoniously.
- Assemble and roll the steak to create an attractive and flavorful presentation.
- Cook the roll-ups to achieve the perfect medium-rare doneness, enhancing the flavors of both steak and spinach.
By following these steps, you've crafted a dish that not only looks sophisticated but also offers a rich taste experience. Whether for a casual dinner or a special occasion, these Flank Steak Spinach Roll-Ups are a testament to how simple ingredients can be transformed into something extraordinary with a bit of technique and creativity.
Can I use frozen spinach instead of fresh?
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Yes, you can use frozen spinach, but make sure it is completely thawed and drained to remove excess moisture. This helps in maintaining the integrity of the roll-up during cooking.
What other fillings can I add to these roll-ups?
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You can get creative with fillings. Some popular additions include cheeses like feta or gorgonzola for creaminess, or ingredients like sun-dried tomatoes, roasted red peppers, or even prosciutto for extra flavor.
How can I tell if the steak is done to my liking?
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Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F; for medium, go up to 140°F, and for well-done, around 150°F. Remember, the temperature will rise a few degrees during resting.
