Transform your dinner: master the art of cooking flank steak stuffed with spinach and provolone

In the realm of culinary artistry, few dishes evoke a symphony of flavors as tantalizing as flank steak stuffed with spinach and provolone. This delectable creation presents a harmonious blend of tender meat, vibrant greens, and rich, melted cheese that will captivate your taste buds and leave you craving more. In this comprehensive guide, we will embark on a culinary journey, exploring the secrets of crafting this exceptional dish.

Ingredients: A Symphony of Flavors

To create this culinary masterpiece, you will need the following ingredients:

• 1 flank steak (about 1 1/2 pounds)
• 10 ounces fresh spinach
• 1 cup shredded provolone cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh basil
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste

Preparation: Laying the Foundation

1. Prepare the Flank Steak: Trim any excess fat from the flank steak and use a sharp knife to make a deep pocket along the length of the steak, being careful not to cut all the way through.
2. Wilt the Spinach: Wash and roughly chop the spinach. In a large skillet over medium heat, add a drizzle of olive oil and sauté the spinach until wilted, about 2-3 minutes. Drain any excess liquid.
3. Combine the Filling: In a large bowl, combine the wilted spinach, provolone cheese, Parmesan cheese, sun-dried tomatoes, basil, garlic, salt, and pepper. Mix until well combined.

Stuffing and Seasoning: Creating the Perfect Balance

1. Stuff the Flank Steak: Generously fill the pocket in the flank steak with the spinach and cheese mixture, pressing down to evenly distribute the filling.
2. Season the Steak: Season the outside of the flank steak with salt and pepper to taste.

Cooking: Achieving Tenderness and Flavor

1. Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Sear the Steak: In a large skillet over high heat, add a drizzle of olive oil. Once the oil is shimmering, sear the flank steak on all sides until browned, about 2-3 minutes per side.
3. Roast in the Oven: Transfer the seared flank steak to a roasting pan and roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 135 degrees Fahrenheit (57 degrees Celsius) for medium-rare.
4. Rest the Steak: Once cooked, remove the flank steak from the oven and let it rest for 10 minutes before slicing. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.

Slicing and Serving: A Culinary Masterpiece Unveiled

1. Slice the Steak: Slice the flank steak thinly across the grain.
2. Serve and Enjoy: Serve the stuffed flank steak with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.

Variations: A World of Culinary Possibilities

• Add Vegetables: For a more vibrant dish, add chopped bell peppers, onions, or mushrooms to the spinach and cheese filling.
• Experiment with Cheese: Substitute the provolone cheese with other varieties such as mozzarella, cheddar, or fontina for a different flavor profile.
• Try Different Herbs: Enhance the flavor of the filling by adding fresh herbs such as oregano, thyme, or rosemary.

Tips for Perfection: Elevating Your Culinary Skills

• Use a sharp knife: This will ensure clean cuts and prevent tearing the flank steak.
• Don’t overfill the pocket: Avoid stuffing the steak too tightly, as it can prevent the filling from cooking evenly.
• Cook to your desired doneness: The internal temperature of the steak will vary depending on your preferred level of doneness.
• Let the steak rest: This crucial step allows the juices to redistribute, resulting in a more tender and flavorful steak.

The Final Chapter: A Culinary Triumph

Congratulations! You have successfully mastered the art of cooking flank steak stuffed with spinach and provolone. This delectable dish is a testament to your culinary prowess and will undoubtedly impress your family and friends. Embrace the joy of cooking and continue to explore the endless possibilities that await in the kitchen.

Top Questions Asked

Q: Can I use a different cut of steak for this recipe?
A: Yes, you can substitute flank steak with top round steak or skirt steak. However, these cuts may require slightly different cooking times.

Q: How do I know if the steak is cooked to the correct internal temperature?
A: Use a meat thermometer to measure the internal temperature of the steak. For medium-rare, aim for 135 degrees Fahrenheit (57 degrees Celsius).

Q: Can I make the filling ahead of time?
A: Yes, you can prepare the spinach and cheese filling up to a day in advance. Store it in an airtight container in the refrigerator.