Flank Steak Florentine
A savory flank steak topped with spinach, mushrooms, cheese, and crunchy cashews, baked to perfection—ideal for hearty family dinners or special occasions.
Ingredients
- 2 1/4 lb. flank steak ⓘ
- 1 small onion, diced ⓘ
- 2 oz. mushrooms, sliced ⓘ
- 1 1/2 cups breadcrumbs ⓘ
- 1/2 cup chicken broth or white wine ⓘ
- 1/4 cup chopped cashews ⓘ
- Whole cashews (for topping or garnish, optional) ⓘ
- 3 Tbsp. butter ⓘ
- 1 clove garlic, minced ⓘ
- 10 oz. spinach, chopped ⓘ
- 1 tsp. basil ⓘ
- 1 1/2 cups grated sharp Cheddar cheese ⓘ
Instructions
- Preheat oven to 350°F (180°C).
- Pound the flank steak on both sides with a mallet to tenderize.
- In a skillet, melt 3 tablespoons of butter over medium heat.
- Add the diced onion and sliced mushrooms; cook until softened.
- Add minced garlic and cook for 1 minute.
- Stir in chopped spinach and basil; cook until wilted.
- Pour in chicken broth or white wine; simmer until liquid reduces slightly.
- Stir in breadcrumbs and chopped cashews; mix well.
- Spread the spinach mixture evenly over the pounded steak.
- Sprinkle grated sharp Cheddar cheese over the top.
- Roll up the steak tightly, securing with kitchen twine if necessary.
- Place the rolled steak in a baking dish and bake for about 30 minutes until cooked through.
- Remove from oven, let rest for a few minutes, then slice and serve.
Tips & Substitutions
To enhance flavor, consider marinating the flank steak for a few hours or overnight in a mixture of olive oil, vinegar, and herbs. For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers or almond flour. If you prefer a richer taste, use beef broth instead of chicken broth or white wine. Always slice the steak against the grain for tender pieces.
Serving Suggestions
Serve Flank Steak Florentine sliced on a platter, garnished with whole cashews for added crunch. It pairs beautifully with a side of roasted vegetables or a light salad. For a complete meal, consider serving it alongside Chicken Pie Over Pastry Puffs for a delightful combination of flavors.
Storage & Reheating
Leftover Flank Steak Florentine can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a skillet over low heat, adding a splash of broth or water to maintain moisture. Alternatively, you can microwave it in short intervals, covered, until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Flank Steak Florentine contains roughly 1255 calories, with 41g protein, 30g carbohydrates, and 109g fat. It is an excellent source of vitamin C (142% of the Daily Value), vitamin A (140% of the Daily Value), and protein (82% of the Daily Value). Note that it is relatively high in sodium, at 578mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, you can substitute sharp Cheddar with other cheeses like mozzarella or Monterey Jack for a milder flavor. If you want a stronger taste, try using Gruyère or blue cheese. Just keep in mind that each cheese will slightly alter the overall flavor of the dish.
How can I make this dish ahead of time?
To prepare Flank Steak Florentine in advance, complete the filling and roll up the steak, then wrap it tightly in plastic wrap. Refrigerate for up to 24 hours before baking. When ready to cook, simply remove from the fridge and bake as directed, adding a few extra minutes to ensure it's heated through.
What can I serve as a side dish?
Flank Steak Florentine pairs well with a variety of sides. Consider serving it with a fresh green salad, garlic mashed potatoes, or steamed asparagus. For a heartier option, you could also serve it with a side of baked macaroni and cheese to complement the flavors of the steak and cheese filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).