When cooking protein for dinner, I like to get a little creative sometimes. Stuffed or rolled chicken is pretty common in my house. It’s easy, it’s my favorite protein and it’s a fun little surprise in the middle. When I think steak, I don’t really think of it in the same capacity but I thought, why not?
This recipe was originally going to be done with flank steak but my local grocery store doesn’t carry flank steak. Super sad! So I improvised since I was trying something new and it had to be beef. I wandered the meat section looking for some skirt steak and just couldn’t find any. After asking an employee, he disappeared in the back to find me some. 15 minutes later, he comes out holding 3 large flats of freshly cut steak. The service I tell you! I was really grateful that he took the time instead of telling me they were out. A few zips up and down the isles and I had all the necessary ingredients to make this simple but delicious dish.
This dish was a blast to make. I love to get my hands dirty and what better way than to mix the stuffing up, lay it out, and roll it all up. The olive oil makes it rich with healthy fats and the spinach really elevates the dish. The cheese and spices give it just a little hint of Italian flavor. The dish pairs well with any of the classic red meat sides like potatoes, roasted veggies, or a fresh salad.
Prep Time: 20 mins // Cook time: 35 mins // Serves 6
- 2.5lb Skirt Steak (3 strips of meat, each quartered into squares)
- 10oz frozen package of Spinach (defrosted and drained)
- ¾ C. Italian Blend Cheese
- 2 Tbsp. Panko Breadcrumbs
- 1 Egg Yolk
- 1 Red Bell Pepper (chopped)
- ½ Onion (chopped)
- ¾ tsp. Salt
- ¾ tsp. Pepper
- ¾ tsp. Garlic Powder
- ½ tsp. Oregano
- 1 ½ Tbsp. Olive Oil
- Salt/Pepper to taste
- Cook the bell pepper and onion in a pan on medium high heat until the onions are translucent (about 5 minutes).
- When draining the spinach, make sure to get as much moisture out as possible and then break it up again so it’s not too clumpy.
- In a mixing bowl, add the spinach, cheese, panko, egg yolk, peppers and onions, and the ¾ tsp each of salt, pepper, garlic and oregano. Mix well! Get in there with your hands!
- Heat the oven to 400 degrees. Spray a baking sheet with non-stick spray.
- Lay out your skirt steak pieces, sprinkle very lightly with salt, and put a dollop of filling in the middle of each one. Smash it down flat with each piece of meat.
- Roll up each piece and secure it with twine, 3-4 pieces for each. Set on the baking sheet to make room for more rolling.
- Once they’re all done, drizzle lightly with olive oil, making sure to coat them well on all sides. Season them to taste with salt and pepper.
- Cook for 35 minutes. Once they’re done, let them rest for about 5 minutes before removing the strings and slicing.