Since I’ve started this blog, our conversations about dinner typically go something like this:
Me: “I need to make a recipe for the blog. What do you want me to cook for dinner?”
Me: “How do you want it prepared?”
Him: “Just steak, nothing else.”
Me: “But I have to make an actual recipe for this to work.”
Him: “Okay. But I just want steak.”
This is usually the part where I throw my hands up in the air and make a dessert instead.
But not today!
Today I found a happy medium between my steak-loving boyfriend and my desire to try out new and interesting recipes to share with you.
Enter stage left: Baked Stuffed Flank Steak!
Now, don’t get me wrong: I love a good steak just as much as the next red blooded American (‘Merica!) But I’m also a fan of all things cheesy and flavorful. Easy is a big draw for me, too, and I’ll tell you right now I was really surprised how easy this recipe was to make. It looks far more complicated than it actually is. Just mix the ingredients, slather on a steak, wrap it up, bake it, and you’re done – time enjoy your super flavorful dinner!
The hardest part to this whole recipe is probably butterflying the flank steak, but if you’re lucky, you just might be able to find a steak that’s already been butterflied (or have the butcher at the deli do it for you). Too easy, right?
The funny thing is that I had injured my knee the night before I planned to make this dish, so I sent The Boyfriend to the grocery store with a very specific list of instructions so he could track down everything I needed to make his not-just-plain-steak steak dinner. And being the crafty guy that he is, he managed to not only find the already butterflied flank steak (prepackaged and already rolled in the “ready to cook” section) but also scored some free cooking twine from the deli to wrap the steaks with.
I should send him to do my busy work more often.
I was worried how the steak would cook through, but it was a perfect medium rare in the middle and a solid medium along the edges. However, I only broiled ours for about 5 minutes – broiling for 10 minutes would result in a more cooked steak.
And don’t even get me started on the mozzarella, spinach, and sun dried tomato stuffing – it was simply delicious. I think I could have made a big helping of it and eaten it just on its own. And I may have stolen some of the overflowing cheese stuffing, straight out of the baking dish, while I waited for the steak to “rest.” Maybe. Okay fine, you know me too well; I did exactly that, but at least I had the decency to use a fork this time.
Overall I was extremely happy with this dish, especially since I think it will likely become my go-to dinner for whenever we have company. It’s easy to assemble and cooks fast – how does that not please a crowd?