Weekends are for flank steaks, not just regular flank steaks though, but really cool "stuffed" flank steaks. I have come up with this delicious Sundried Tomato Stuffed Flank Steak that is packed with flavor. I usually make this meal once a month for a date night with my husband. It is his favorite meal and it allows us to sit down for a lovely meal together in the comfort of our own home.
Check IGTV later today for a step by step.
1 large flank steak
½ cup coconut aminos
2 1 tsp garlic powder
Salt and pepper
⅓ cup chopped onions
3 cups spinach
1 ¼ cup olive oil
½ cup sundried tomatoes
2 tbsp lemon juice
2 tsp salt
1 tsp pepper
3 garlic cloves
1.In a large ziplock bag, add 1 flank steak. In a small bowl add ½ cup coconut aminos, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic. Mix together with a fork until combined. Pour the marinade into the bag with the flank steak. Let this bag marinate in the refrigerator overnight for best taste. 2.Preheat oven to 425°F. Remove the flank steak from the marinade and place in between two pieces of parchment paper. Using a meat mallet, even out the thickness of the steak, beat until 1/2 inch thick.
4.In a blender, add the stuffing mixture, spinach, olive oil, seasonings, lemon juice, garlic cloves and sundried tomatoes. Blend until creamy.
5. Cover a baking sheet with a light layer of olive oil. Transfer the flank steak to the baking sheet. Top the flank steak with the sun-dried tomato mixture, spreading it out evenly. Sprinkle top of stuffing with ⅓ cup chopped onions and a little chopped spinach.
6. Roll the steak along the "grain" starting with the smallest end first. Roll the steak tightly. Using cooking twin tie the twine along the steak. I will tie in the middle and at each end. Tie tightly, but not too tight to where the stuffing is falling out.
9.Bake in the oven for 40 minutes, or until desired doneness.
10.Remove steak and allow to rest for 5-10 minutes before slicing and serving