Stuffed flank steak with spinach and provolone
Butterflied, filled and rolled, a cheap flat cut becomes a roast that carves into spirals — and rolling it against the grain means every slice is already cut the right way.
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Ingredients
For the whole dish · serves 6
- Flank steak2 lb
- Provolone5½ oz
- Spinach8½ oz
- Olive oil6 tsp
- Garlic clovesthree, sliced thin
- Fresh basila large handful
- Red pepper flakesa pinch
- Sea saltto taste
Served with
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+4g net · 105 kcal · 15 min · together 7g net, 490 kcal
Method
6 steps · 90 minutes
- Butterfly the steak by slicing horizontally almost all the way through, then open it like a book and pound it to an even 1/2 inch.
- Note which way the grain runs before you fill it. You want to roll across the grain, so that carving the roll cuts the fibers short.
- Wilt the spinach, squeeze it bone dry, and spread it with the garlic, basil and provolone, leaving a clear inch at the far edge.
- Roll it tightly and tie at 1 1/2 inch intervals. Loose rolls unwind in the oven and lose the filling.
- Sear the outside all over in the oil, then roast at 375F for 35 minutes.
- Rest it 15 minutes before cutting the strings. Carved hot, the cheese runs out and the spiral falls apart.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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