A SHOW-STOPPER Stuffed Flank Steak - Argentine-Style!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar cheese is often less expensive and adds a different flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than aged parmesan while still providing a similar flavor.

Preheat the oven to 375°F (190°C).

Butterfly the flank steak by slicing it horizontally, but not all the way through.

Flatten the steak with a meat mallet for even cooking.

In a bowl, mix cream cheese, spinach, garlic, mozzarella cheese, parmesan cheese, breadcrumbs, salt, black pepper, paprika, onion powder, and lemon juice until well combined.

Spread the cheese mixture evenly over the opened flank steak.

Roll the steak tightly from one end to the other, securing the filling inside.

Use toothpicks to secure the rolled steak, ensuring the filling doesn't escape.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the stuffed flank steak in the skillet for 3-4 minutes on each side until browned.

Transfer the seared steak to a baking dish and bake in the preheated oven for 25-30 minutes until cooked to desired doneness.

Remove from the oven and let rest for 10 minutes before slicing.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens