Kale, Bacon and Blue Cheese Stuffed Flank Steak
Flank steak is a great way to prepare lean beef and you can make it look pretty fancy! Just fill it with a delicious stuffing (like blue cheese, bacon and kale), roll it and cook. An easy dinner for company or to treat your family! (And better than meatloaf for Festivus!)
The flank steak literally comes from the flank of the beef – the lower abdomen. In Columbia, where the cut is quite common, it is called sobrebarriga, which quite literally means “over the belly”.
Just stuff, roll, cook and slice – it’s moist and tender and so easy to make!
What you need:
- 1 cup chopped kale
- 6 slices of bacon, chopped
- ½ cup blue cheese
- 1 ½ pound flank steak
- Salt and Pepper
How to Do it:
Sauté the bacon on medium until it starts to crisp. Add the kale and cook until it is wilted.
Lay the flank steak out flat. Top with the kale and bacon, then the blue cheese.
Roll as tight as possible and place in a pan, seam side down.
Sprinkle liberally with salt and pepper.
Bake at 325 degrees for 35 – 40 minutes, or until the cheese is melting out the ends.
Remove from the oven and let it rest for five to ten minutes. Slice and serve hot with the pan drippings.
Makes 4-6 servings
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