Flank steak stuffed with fresh spinach, garlic and Havarti cheese; then portioned for individual servings and grilled to your liking.
We love to stuff and grill flank steak in the Summer. There are so many flavor combinations and this one with spinach and creamy Havarti cheese is one of our favorites!
Don't get me wrong, we also love these recipes for Mediterranean Stuffed Flank Steak and Sun Dried Tomato and Basil Grilled Flank Steak. However, marinating it like this Soy-Ginger Grilled Flank Steak or using it in Mongolian Beef is just as tasty.
How do you make Flank Steak Stuffed with Spinach and Havarti?
For this recipe you'll need flank steak, EVOO, fresh spinach, garlic, and Havarti cheese. I like to use slices of the cheese versus shredding it so that the pinwheels roll up easier.
Using a meat tenderizer, pound the flank steak until it is rectangular in shape and even thickness on a flat surface; then season with salt and pepper.
Heat the oil in a large nonstick skillet over medium high heat, add the spinach and garlic and cook 2-3 minutes until the spinach has wilted. Evenly spread the spread the spinach mixture on top of the steak, leaving a ½-inch border around all sides.
Next, add the cheese on top of the spinach mixture, roll up the flank steak lengthwise and tie with kitchen string; spacing the string out to cut six steak rounds.
Using a sharp knife, cut the rolled steak into six individual pieces. Keep refrigerated until ready to grill. When ready to cook, set the temperature to high and preheat 10-15 minutes or until the grill is 475 degrees F.
Place rolled flank steak on the grill and cook 8-10 minutes per side, remove from heat and allow to rest for 10 minutes before serving.
This recipe is perfect for a BBQ since you can prepare it up to a day ahead of time; then keep refrigerated until you are ready to grill. They also don't take that long to cook.
Serving Suggestions
Steak and potatoes go hand in hand so you can serve this Grilled Flank Steak with Havarti Red Bliss Mashed Potatoes, Sea Salt Smashed Potatoes or Roasted Sea Salt Steak Fries.
As for the vegetable, you can serve a side of Sautéed Fresh Spinach and Garlic, Parmesan Roasted Green Beans or a tossed garden salad. ~Enjoy!
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Grilled Flank Steak Stuffed with Spinach and Havarti
Ingredients
- 1 ½ to 2 pounds flank steak
- 1 tablespoon extra virgin olive oil
- 16 ounces fresh baby spinach
- 2 tablespoons minced garlic
- 4 ounces sliced havarti cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- kitchen string, for tying
Instructions
- Using a meat tenderizer, pound the flank steak until it is rectangular in shape and even thickness on a flat surface; then season with salt and pepper.
- Heat the oil in a large nonstick skillet over medium high heat, add the spinach and garlic and cook 2-3 minutes until the spinach has wilted.
- Evenly spread the spread the spinach mixture on top of the steak, leaving a ½-inch border around all sides.
- Next, add the cheese on top of the spinach mixture, roll up the flank steak lengthwise and tie with kitchen string; spacing the string out to cut six steak rounds.
- Using a sharp knife, cut the rolled steak into six individual pieces. Keep refrigerated until ready to grill.
- When ready to cook, set the temperature to high and preheat 10-15 minutes or until the grill is 475 degrees F. Place rolled flank steak on the grill and cook 8-10 minutes per side, remove from heat and allow to rest for 10 minutes before serving.
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