Stuffed Flank Steak Florentine
Juicy stuffed flank steak rolls filled with spinach, cheese, and herbs, then browned and baked in a flavorful tomato-wine sauce—perfect for elegant dinners or special occasions.
Ingredients
- 2 (1 lb.) flank steaks ⓘ
- 1 slightly beaten egg ⓘ
- 1 (10 oz.) pkg. frozen chopped spinach, well drained ⓘ
- 1 (8 oz.) pkg. yellow American cheese ⓘ
- 1/2 tsp. ground sage ⓘ
- 1/4 tsp. salt
- dash of pepper ⓘ
- 3/4 c. soft bread crumbs ⓘ
- 2 Tbsp. oil ⓘ
- 1 (8 oz.) can tomato sauce ⓘ
- 1/2 c. dry red wine ⓘ
- 1/2 c. chopped onion ⓘ
- 1/2 tsp. garlic powder ⓘ
- 2 Tbsp. all-purpose flour ⓘ
Instructions
- Pound each steak with a mallet to 1/3-inch thickness; set aside.
- Combine the beaten egg, drained chopped spinach, American cheese, ground sage, salt, and pepper in a bowl.
- Stir in the soft bread crumbs into the mixture.
- Spread the spinach mixture over each steak.
- Starting from the narrow side, roll up each steak jelly roll fashion.
- Tie each rolled steak with string to secure.
- In a large skillet, brown the steak rolls in oil on all sides.
- Place the browned rolls in a 10 x 6 x 2-inch baking dish.
- Pour tomato sauce over the rolls.
- Optionally, add dry red wine to the sauce.
- In the same skillet, sauté chopped onion until tender.
- Add garlic powder and cook briefly.
- Sprinkle flour over the onion mixture, stir well, and cook until slightly thickened.
- Pour the sauce mixture over the steak rolls in the baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 30-40 minutes until cooked through.
Tips & Substitutions
To enhance the flavor, consider adding some chopped fresh herbs like parsley or basil to the spinach filling. For a lighter version, you can substitute the yellow American cheese with a lower-fat cheese or a dairy-free alternative. If you're short on time, use store-bought frozen spinach instead of fresh. This dish is reminiscent of other hearty American recipes, making it a great comfort food option.
Serving Suggestions
Serve the stuffed flank steak with a side of roasted vegetables or a fresh salad for a balanced meal. Mashed potatoes or rice also make excellent accompaniments, as they can soak up the delicious sauce. A glass of dry red wine pairs beautifully with this dish, enhancing the overall dining experience.
Storage & Reheating
Leftover stuffed flank steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the rolls in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This ensures they stay moist and flavorful.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Flank Steak Florentine contains roughly 2689 calories, with 18g protein, 119g carbohydrates, and 244g fat. It is an excellent source of iron (97% of the Daily Value), dietary fiber (85% of the Daily Value), and vitamin C (85% of the Daily Value). Note that it is relatively high in sodium, at 2150mg per serving (93% 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 prepare the stuffed flank steak ahead of time?
Yes, you can prepare the stuffed flank steak in advance. Assemble the rolls and secure them, then cover and refrigerate for up to 24 hours before cooking. Just add a few extra minutes to the baking time if cooking directly from the refrigerator.
What can I use instead of flank steak?
If flank steak isn't available, you can substitute it with skirt steak or even a thin-cut sirloin. Both options will work well for rolling and stuffing, but ensure they are pounded to the right thickness for even cooking.
How do I know when the steak is cooked through?
The best way to check for doneness is to use a meat thermometer. The internal temperature should reach 145°F (63°C) for medium-rare. If you prefer it more done, aim for 160°F (71°C). Let the steak rest for a few minutes before slicing for juicier results.
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).