Stuffed Flank Steak with Blue Cheese and Bacon

Stuffed Flank Steak with Blue Cheese and Bacon
Serves 6
This sophisticated pairing of blue cheese, arugula and bacon adds elegance and enhances the beefy flavour of the flank steak.
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415 calories
2 g
140 g
22 g
49 g
9 g
190 g
731 g
0 g
0 g
10 g
Nutrition Facts
Serving Size
190g
Servings
6
Amount Per Serving
Calories 415
Calories from Fat 195
% Daily Value *
Total Fat 22g
34%
Saturated Fat 9g
46%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 140mg
47%
Sodium 731mg
30%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 49g
Vitamin A
8%
Vitamin C
5%
Calcium
13%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 lb (1 kg) Ontario flank steak
  2. 1/2 tsp (2 mL) each salt and freshly ground pepper
  3. 6 slices Ontario bacon, chopped
  4. 2 cloves garlic, minced
  5. 2 shallots, minced
  6. 2 cups (500 mL) arugula
  7. 2 tbsp (30 mL) chopped fresh parsley
  8. 3/4 cup (175 mL) crumbled blue cheese
  9. 1/4 cup (60 mL) seasoned croutons, crushed
  10. 1 tbsp (15 mL) extra virgin olive oil
Instructions
  1. Preheat oven to 350°F (180°C). Set the flank steak on a large cutting board. Butterfly the steak lengthwise, so it opens like a book. Pound with a meat mallet so the steak is even, about 1/4-inch (5 mm) thick. Season both sides with salt and pepper.
  2. In skillet over medium heat fry bacon, garlic and shallots for 7 to 8 minutes, until bacon is rendered and vegetables are tender. Remove from pan. Add arugula to pan and cook for about 2 minutes. Remove from pan and press to release an excess liquid. Combine with bacon mixture.
  3. Spread bacon mixture over steak, leaving a 1-inch (2.5 cm) border. Top with parsley and crumbled blue cheese and crushed croutons. Tightly roll steak lengthwise into a log, tucking in the edges as you roll to enclose the filling. Secure with butcher’s twine. Brush the outside with oil.
  4. Heat oil in Dutch oven or ovenproof skillet over medium heat. Sear steak for about 4 minutes, turning to brown on all sides.
  5. Transfer to oven. Roast for 20 to 25 minutes until medium-rare to medium. Remove from oven and tent for 10 minutes. Slice crosswise into 1/2-thick (1 cm) slices.
Notes
  1. Switch up the arugula for baby spinach, if you prefer.
  2. Per Serving: Calories 258, Fat 15 grams, Cholesterol 73 mg, Sodium 467 mg, Carbohydrates 6.5 grams, Fibre 0.5 grams, Sugar 2 grams, Protein 28 grams.
beta
calories
415
fat
22g
protein
49g
carbs
2g
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