Goat Cheese-Stuffed Flank Steak

Goat Cheese-Stuffed Flank Steak

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From: EatingWell Magazine, May 2019

The creamy, colorful goat cheese filling for this rolled flank steak recipe takes the flavor to the next level and makes for a presentation that wows. Pounding the steak is crucial for easy rolling and melt-in-your-mouth tenderness. Serve with a simple salad or roasted vegetables to complete this easy dinner recipe.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound flank steak, trimmed
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt plus ¼ teaspoon, divided
  • 3 tablespoons herbed goat cheese
  • ½ cup chopped jarred roasted red peppers
  • 1 cup arugula
  • ¼ teaspoon ground pepper
  • 2 teaspoons grapeseed or canola oil

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even ¼-inch thickness. Sprinkle one side with garlic powder and ⅛ teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining ¼ teaspoon salt and pepper.
  3. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120°F for medium-rare, 12 to 15 minutes.
  4. Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.
  • Equipment: Kitchen string

Nutrition information

  • Serving size: 2 slices
  • Per serving: 203 calories; 10 g fat(3 g sat); 0 g fiber; 2 g carbohydrates; 26 g protein; 20 mcg folate; 73 mg cholesterol; 1 g sugars; 0 g added sugars; 1,841 IU vitamin A; 25 mg vitamin C; 44 mg calcium; 2 mg iron; 453 mg sodium; 410 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (37% dv)
  • Carbohydrate Servings: 0
  • Exchanges: 3½ lean protein, ½ fat, ½ vegetable

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