Spinach Artichoke Stuffed Flank Steak is a show stopping dish with provolone, spinach and artichokes that is dinner party ready in half an hour.
Spinach Artichoke Stuffed Flank Steak
Spinach Artichoke Stuffed Flank Steak is like the best of both worlds with the best dip ever and a crispy, tender flank steak to enjoy it with.
When I was in college I used to have fancy meals at a local Italian restaurant where we would go for special occasions. One of my favorite things to do was use the extra spinach and artichoke dip on top of my stuffed flank steak I’d always order.
A few years ago for a romantic anniversary dinner I combined the two flavors. Part Spinach Artichoke Dip, part classic steakhouse steak, you’ll LOVE this flavor combination.
How do you butterfly meat?
To butterfly meat you are going to cut the meat into a thinner cut of the same size. Place your hand on top of the protein and slice it carefully in half with long, slow, deliberate slices until just about 1 inch before you would cut the protein into 2 pieces.
How do you tie the steaks with twine?
This isn’t like a roast where you need to connect the knots. Simply tie four strong knots in the middle of the slices you are going to cut, then cut them so they’re in the middle of the steaks to hold their shape.
Looking for more beef recipes?
- Steak Diane
- The Perfect Cast Iron Ribeye with Chimichurri Sauce
- Slow Cooker Roast Beef (Sliceable!)
- Slow Cooker Salisbury Steak and Mashed Potatoes
- Easy Mongolian Beef
Tools Used in the making of this Spinach Artichoke Stuffed Flank Steak:
Cast Iron Skillet: If you don’t have a slow cooker with a stovetop friendly insert, this is my most used pan in my kitchen, heavy, keeps heat well and gives the BEST sear ever.
Kitchen Twine: This is cooking grade, thick enough to hold the steaks closed and inexpensive.
- 1 lb flank steak
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 4 ounces cream cheese
- 1 jar (5 oz) artichoke hearts , drained and chopped
- 2 cloves garlic , minced
- 8 ounces sliced Provolone cheese
- 2 cups baby spinach
- 2 tablespoons butter
- 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.