Similar Recipes

Grilled Stuffed Flank Steak With Salami, Fontina, Parmesan, and Bread Crumbs
Two cheeses, salami, scallions, and bread crumbs are all rolled tightly inside a flank steak, which is then cut into pinwheels and grilled until charred on the outside and medium-rare and tender in the middle.
Muffuletta-Style Grilled Stuffed Flank Steak With Salumi, Provolone, and Olive Salad
Inspired by the classic New Orleans muffuletta sandwich, we roll a butterflied flank steak with prosciutto, capicola, mortadella, provolone, and a punchy olive salad, then slice it into colorful pinwheels that get grilled over a hot fire.
Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables
Some may argue that pot roast is not refined enough for a holiday meal. To those folks, I say, "Bah humbug!" When properly prepared, like Bruce Aidells' Pot-Roasted Grass-Fed Beef Chuck with Winter Root Vegetables, the humble chuck roast can be just as enticing as a bone-in rib roast. This recipe, from The Great Meat Cookbook, produces a meal with multitudinous meaty layers--bacon starts the show, rendering its fat with which to sear the chuck, and a dense red wine reduction forms the backbone (...
Grilled Stuffed Flank Steak With Pesto, Mozzarella, and Prosciutto
Grilling and pesto are two of the quintessential flavors of summer. Here we combine the two by slathering a butterflied flank steak with fresh pesto, then layering it with mozzarella and prosciutto before slicing it into pinwheels and grilling it over hot coals.
Pan-Seared Ribeye Steak with Quick Creamed Spinach
About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.
Blue Cheese Crusted Steak with Balsamic Shallots
Bring a taste of the steakhouse home with an easy-to-make blue cheese crust! With balsamic-caramelized shallots, Panko, and herbs, these upgraded steaks are ready to impress in an hour, prep to table.
Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese
Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred.
Grilled Stuffed Flank Steak With Scallions, Ginger, and Teriyaki Glaze
Negimaki—grilled beef rolled around scallions and grilled with a sweet and savory teriyaki-style glaze—is one of my favorite Japanese appetizers. Here we've Super Mario mushroom'd it to full main course-sized proportions, stuffing a butterflied flank steak with an aromatic scallion-ginger oil before grilling it over hot coals and serving with a teriyaki sauce.
Grilled Spinach- and Mushroom-Stuffed Beef Tenderloin
Beef tenderloin gets a big boost of fresh and earthy flavor from a spinach and mushroom stuffing, complemented by a hint of garlicky heat.
Steakhouse-Style Grilled Marinated Flank Steak
A Worcestershire and anchovy-based marinade delivers classic A-1 flavor (albeit in a much, much tastier form than the thick bottled sauce.)

Image description

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree is warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A quick sear and 25 minutes of roasting later, and the elegant, yet reasonably-sized holiday roast can be on the table.

Serve With