Flank Steak Florentine


Prep time: About 15 minutes
Cooking time: About 1 hour

Makes: 3 - 4 servings




Directions -

  1. Pound the flank steak until its area doubles.
  2. Spread the cream cheese on one side of steak.
  3. Squeeze the liquid out of the thawed spinach and spread it over the cream cheese.
  4. Tightly roll up the steak, with the spinach inside.
  5. Tie the rolled steak with string or secure with skewers.
  6. Place steak roll in a shallow baking pan and top with wine and bouillon.
  7. Preheat oven to 350 deg. F and bake steak roll uncovered for one hour.
  8. Remove from pan and let rest 5 minutes.
  9. Meanwhile, put cold water and flour into a small lidded jar. Cover and shake vigorously.
  10. Heat roasting pan juices on stove, stir in flour/water mixture, and cook 5 minutes with stirring.
  11. Slice one-inch thick slabs from the meat roll and serve with this gravy over rice or mashed potatoes.

Based on a recipe from June Krantz, Boulder, CO and Singapore.
I tried this recipe with dry red wine, but the resulting pink gravy was strange.


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