Stuffed Flank Steak

-From the Family Circle Kitchen to your kitchen, on Parents TV. -Do you wanna really impress your guests at your next dinner party? I'm Juli Auclair with Parents.tv, and we are gonna show you how to make a stuffed flank steak. It's easy, delicious, your guests are gonna think you spent all day working on it. It was recently featured in Family Circle Magazine, and we are at the Family Circle Test Kitchens with senior food editor, Julie Miltenberger. Thank you for letting us come over. -It's great to be here. -It's good to see you. Now, you're gonna show us how to do this. It's not hard? -No. It's pretty straightforward. Just a couple of steps, and you'll have a dazzling dinner. -Okay. So, what do we need for this? -So, we have just got flank steaks, got a pound and a half or so. -Okay. -And then, we've made a stuffing that has spinach, blue cheese, roasted red peppers-- -Yummy. -little bit of bread crumbs, and some garlic, salt, and pepper. -And that's it. And a little oil. -Yup. -And we just need some-- -Kitchen twine. -some kitchen twine. All right. Now, did you trim this? -I didn't. So, this is-- it came-- this one is about a pound and a half. And sometimes, they'll be a little wider and a little flatter. But this it nice 'cause it's thick, and it should be pretty easy for us to cut open. -Okay. Show us how to do that. -So, you're gonna open it up like a book. You get a nice, handy knife-- -Nice, sharp knife. -that's sharp. -Yeah. -And you just wanna kind of hold one hand down and slowly open it up. So, you're just gonna make a book. So, you just keep slicing-- -I guess, the trick is-- -in small little moves. -slow, right? So, you don't-- -Slow, just so you don't cut through it. And meanwhile, I can tell you a little bit about what's in that stuffing that's gonna go in the-- inside of here. So, we started with a package of frozen chopped spinach that we've thawed and then drained. And then, we added a half cup of crumbled blue cheese. -Yeah. That's delicious. -A 7-ounce jar of roasted red peppers that we drained and then chopped. -Okay. -And then, there's a little bit of-- two tablespoons or so of seasoned bread crumbs and one egg yolk, and then a little bit of salt-- garlic, salt, and pepper. -So, do you go-- sort of binding it all together. -Yes. -Okay. -And the bread crumbs help with that as well. So now, I'd like you to take a quarter teaspoon of garlic, salt and a quarter teaspoon of pepper. -Okay. -And just sprinkle it over the inside of this. -The entire thing. -Yup. -All right. Here we go. -And you're gonna take the filling. -Ready. -And just put it all over the flank steak here. And try to leave yourself about an inch quarter. -We don't want it all squeezing out? -No. You can put it down, and I'll kind of press it with my hands as you store. -Okay. -Just so we have a nice, even distribution. -You can smell that garlic powder. -Yes. -It smells great. -Good stuff. And the blue cheese is also really nice because every so often, you get a little hit of it, and it's such a nice tangy flavor to go with steak. -And so, we just put it all in. Uh-huh. Then, we're all set to go. And what I find the easiest way to handle this is-- once this is all pressed down. -Little more. -Uh-huh. -Okay. -And then you just rotate the cutting board 90 degrees. -Uh-huh. -It started to shorten. And you just roll it up. -You just let up. -And what if you get a little squishing out? -Our hole will be on the bottom, anyways, so we're in-- -No one-- No one will know. -We just-- we hide that hole. -No one will even know. -Exactly. All right. -What hole? -So then, I'm just take-- this is a table spoon of olive oil. -Okay. -And I'm gonna rub it on the steak, and then drizzle it with a little more of the garlic, salt, and pepper. -Good seasoning, right? -Yeah. And then we tie it at about two-inch increments. So, we took some twine-- -All right. -And we cut it into about eight to ten inch lengths. -Okay. Like that. -And we just tuck-- slide it under. -So, we're just tying it all up. -And then, what we wanna do is pop it on to a roasting pan, and we bake it at 425-- -Uh-huh. -for 35 minutes. And then, we increase the heat to broil, and we broil it for 10 minutes so we get a nice crunchy crust on the outside. So-- -My first stuffed flank steak, Julie. Exciting. -So exciting. -All right. -And then, 45 minutes. -Oh, it smells so good. Let's see. It looks really amazing. -Oh. It looks good. -Okay. -Let's get that door. -All right. -And then, you're gonna wanna let this sit for about five minutes so that the juices, you know, kind of stick together. But-- -Uh-huh. -we are going to move it right on to this cutting board. -Oh, my gosh. The cheese melted so nicely. -And then, you can just snip through these pieces of string with-- -Okay. -you know, kitchen scissors. And you're just gonna skewer it, and cut it into-- -Slice it. -slicing. And then, you could see the whole spiral of that filling. -There you go. You got the spinach, and the red pepper, and the cheese is all melted in there and-- -And the smell of garlic, salt. -Fantastic. Julie, thank you so much for taking the time to make this with us. If you make this, your guests are gonna be so impressed. They're gonna think you were cooking all day. And if you like more great recipes, pick up a Family Circle Magazine, or check back with us, www.parents.tv. We'll have lots of them for you, too. I'm Juli Auclair along with Julie Miltenberger. Thanks for watching, everybody. See you soon. It smells great.