Spinach and Ricotta Stuffed Flank Steak RollsA love letter to all the people we have loved before. A valentine inspired dish, share your love through food!
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
ServesYield: 3 - 3.5 Servings
Prep Time: 10 mins
Cook Time: 13 mins
Total Time: 23 mins
Ingredients1.5 lb Flank Steak
2 cups Fresh Spinach (Chopped)
1 cup Ricotta Cheese
1 tbsp Grass-Fed Butter
2 tsp Dried Parsley
Zest from one lemon
Salt and pepper for taste
Directions1. Preheat oven to 375F. Cover the steak with plastic wrap or wax paper and pound it thin.
2. Trim and butterfly the steak. Then season both sides with the parsley, salt, and pepper.
3. Mix the cheeses and lemon zest together and spread the cheese over the beef leaving a 1-inch border along the edge. Chop the spinach up into large pieces and sprinkle on top of the cheese.
4. Starting from the end closest to you and began rolling up tightly. Tie pinwheels with kitchen twine and place toothpicks or skewers to keep them from falling apart into each wheel, about 1 ½ inch apart. With a sharp knife slice the beef between the twine. You should have about 6-7 pinwheels.
5. Add Butter to a cast-iron skillet over medium-high heat. Once hot add the stuffed flank steaks and brown each side for about 2-3 minutes then place them into the oven for about 5-10 minutes until you reach your desired doneness. I prefer mine medium rare which is about 135F.