Spinach and Gorgonzola Stuffed Flank Steak

Very Healthy
Health score
79%
Spinach and Gorgonzola Stuffed Flank Steak
45 min.
4
523kcal
15.19%sweetness
100%saltiness
29.59%sourness
23.53%bitterness
56.57%savoriness
65.62%fattiness
0%spiciness

Ingredients

  • 1.5 pounds flank steak trimmed
  • tablespoon olive oil 
  •  shallots finely chopped
  • 0.5 pound pkt spinach washed stemmed chopped
  • 0.8 cup breadcrumbs fresh
  • 0.3 pound cheese blue crumbled
  • servings salt and pepper 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • plastic wrap
  • aluminum foil
  • colander
  • cutting board
  • kitchen twine

Directions

  1. Preheat oven to 37
  2. Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about inch from the opposite side. If the steak is already thin, just pound it with a mallet to inch thick.
  3. In a large skillet over medium heat add 1 tablespoon olive oil and saut` the shallots until soft, 2 minutes.
  4. Add the spinach and cook until just wilted, about 2 to 3 minutes.
  5. Transfer to a colander.
  6. When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
  7. Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
  8. Tie the rolled steak with twine at 2-3 inch interval.
  9. Season the outside with salt and pepper.
  10. Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.
  11. Place in the oven and roast for 20 to 25 minutes.
  12. Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
  13. To serve, remove the twine from the roast and cut into inch to 1 inch thick slices.

Nutrition Facts

Calories523kcal
Protein36.34%
Fat49.48%
Carbs14.18%

Properties

Glycemic Index
22.25
Glycemic Load
0.69
Inflammation Score
-10
Nutrition Score
38.026956521739%

Flavonoids

Apigenin
0.01mg
Luteolin
0.43mg
Kaempferol
3.62mg
Myricetin
0.2mg
Quercetin
2.25mg

Taste

Sweetness:
15.19%
Saltiness:
100%
Sourness:
29.59%
Bitterness:
23.53%
Savoriness:
56.57%
Fattiness:
65.62%
Spiciness:
0%

Nutrients percent of daily need

Calories:523.46kcal
26.17%
Fat:28.44g
43.76%
Saturated Fat:10.56g
65.99%
Carbohydrates:18.35g
6.12%
Net Carbohydrates:15.99g
5.81%
Sugar:2.13g
2.36%
Cholesterol:123.32mg
41.11%
Sodium:803.94mg
34.95%
Protein:47g
94%
Vitamin K:284.29µg
270.75%
Vitamin A:5533.23IU
110.66%
Selenium:60.03µg
85.76%
Vitamin B3:12.65mg
63.24%
Vitamin B6:1.23mg
61.64%
Zinc:7.89mg
52.59%
Phosphorus:518.25mg
51.83%
Folate:166.11µg
41.53%
Manganese:0.73mg
36.74%
Vitamin B12:1.96µg
32.74%
Iron:5.36mg
29.76%
Potassium:1029.7mg
29.42%
Vitamin B2:0.49mg
29.05%
Calcium:281.13mg
28.11%
Vitamin B1:0.37mg
24.97%
Magnesium:98.76mg
24.69%
Vitamin E:3.25mg
21.64%
Vitamin C:16.43mg
19.92%
Vitamin B5:1.73mg
17.29%
Copper:0.27mg
13.33%
Fiber:2.36g
9.43%