Main course

Spinach and Gorgonzola Stuffed Flank Steak

Name: Spinach and Gorgonzola Stuffed Flank Steak
Prep time: 30 min
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds flank steak; 3 tablespoon olive oil; 1 shallot; 0.5 pound spinach; 0.75 cup bread crumbs; 0.25 pound gorgonzola; 4 servings salt and pepper

A flank steak rolled around a savory filling of sautéed shallots, spinach, Gorgonzola, and breadcrumbs. The steak is butterflied and pounded thin, then spread with the mixture, rolled, and tied. A quick sear on the stovetop creates a crust before it finishes roasting in the oven. The Gorgonzola melts into the spinach, adding a salty, tangy counterpoint to the beef. This makes for an impressive main course that's still approachable to prepare.

Recipes.zone

August 27, 2026

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13 steps · 45 min total

Preheat Oven

Preheat your oven to 37.

Prepare the Steak

Lay the flank steak on a work surface. If it's thick, butterfly it: using a long, sharp knife held parallel to the surface, cut through the long side of the steak, stopping about 1 inch from the opposite edge. You want to open it up like a book.

If your steak is already thin, or once it's butterflied, pound it with a mallet until it's an even 1/4 inch thick. This helps it cook evenly and makes it easier to roll.

Sauté Shallots

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the shallots and sauté them until they're soft and translucent, which should take about 2 minutes.

Wilt Spinach

Stir in the spinach and continue to cook until it's just wilted down, about 2 to 3 minutes.

Drain Spinach

Scoop the cooked spinach and shallots into a colander to drain.

Make Filling

Once the spinach and shallots are cool enough to handle, squeeze out as much moisture as you can. You want it quite dry. Transfer the squeezed mixture to a medium bowl.

Add the bread crumbs and Gorgonzola cheese, then stir to combine. Season generously with salt and pepper.

Stuff and Roll Steak

Lay the prepared steak on a sheet of plastic wrap. Spread the spinach and Gorgonzola mixture evenly over the steak, leaving about a 1-inch border along one of the long side edges. Starting from the side closest to you, use the plastic wrap to help you tightly roll up the steak, gently pressing the filling as you go.

Tie Steak

Secure the rolled steak with kitchen twine, tying it at 2 to 3 inch intervals to hold its shape during cooking.

Season Steak

Season the outside of the rolled steak generously with salt and pepper.

Sear Steak

In a large ovenproof skillet, heat the remaining 2 tablespoons olive oil over medium-high heat until it's shimmering. Carefully place the rolled steak in the hot skillet and sear it on all sides until browned, about 2 minutes per side.

Roast Steak

Transfer the skillet to the preheated oven and roast for 20 to 25 minutes, until the internal temperature reaches your desired doneness.

Rest Steak

Carefully transfer the roasted steak to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, keeping the meat tender.

Slice and Serve

Remove the kitchen twine from the roast. Slice it into 3/4 inch to 1 inch thick rounds to serve.

Spinach and Gorgonzola Stuffed Flank Steak