5 from 6 votes
Spinach Artichoke Stuffed Flank Steak
Spinach Artichoke Stuffed Flank Steak is a show stopping dish with provolone, spinach and artichokes that is dinner party ready in half an hour.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Servings
Calories:
508 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 lb flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 4 ounces cream cheese
- 1 jar (5 oz) artichoke hearts , drained and chopped
- 2 cloves garlic , minced
- 8 ounces provolone cheese sliced
- 2 cups baby spinach
- 2 tablespoons butter
Instructions
- Preheat oven to 350 degrees.
- Butterfly your flank steak so it looks like a thinner open book.
- Season with salt and pepper.
- In a small bowl mix the cream cheese, artichoke hearts and garlic.
- Spread the cream cheese mixture on the steak, then layer on the Provolone cheese and spinach leaves.
- Roll up steak and tie with kitchen twine or pierce with toothpicks to keep it in a tight circle.
- Cut into four equal slices.
- In a large add the butter on medium high heat.
- Sear the steaks for 3-4 minutes on each side then place into the oven to finish cooking for 15-18 minutes.
Cup of Yum
Nutrition Information
Calories
508kcal
(25%)
Carbohydrates
4g
(1%)
Protein
41g
(82%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Cholesterol
153mg
(51%)
Sodium
1292mg
(54%)
Potassium
588mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
2460IU
(49%)
Vitamin C
4.7mg
(5%)
Calcium
498mg
(50%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 508
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 4g | 1% |
| Protein | 41g | 82% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 153mg | 51% |
| Sodium | 1292mg | 54% |
| Potassium | 588mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2460IU | 49% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 498mg | 50% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.