Flank Steak Florentine: A Symphony of Simplicity
There’s a certain magic in dishes that transform a handful of humble ingredients into something truly extraordinary. I remember the first time I encountered this Flank Steak Florentine; it was a revelation. My husband, ever the thoughtful traveler, had brought me a local cookbook from a recent trip to Atlanta. Flipping through its pages, this recipe immediately caught my eye, promising bold flavors with minimal fuss. A slight tweak here and there, and it became a dish that always brings a smile to my face, a testament to how true culinary brilliance often lies in elegant simplicity.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4-5
- Yield: 1 main dish
- Dietary Type: Not specified
Ingredients
- 1 – 1 ½ lb flank steak (you can also use skirt steak)
- 8 ounces cream cheese, softened
- 8-10 ounces frozen spinach, defrosted and squeezed very dry
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
- Onion powder, to taste
- 1 tablespoon cornstarch
- ½ cup water
- 8 ounces beef stock
- ½ cup red wine
Equipment Needed
- Cutting board
- Sharp knife
- Baking sheet
- Small saucepan or skillet (for gravy)
- Whisk
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures a consistent cooking environment for your flank steak.
- Lay the flank steak out flat on your cutting board. Using your hands, gently flatten any thick sections to ensure even cooking.
- Generously sprinkle the entire surface of the steak with salt and pepper to your preference. Don’t be shy; this is your foundational seasoning.
- Take the softened cream cheese and spread it evenly over one side of the flank steak. Ensure you get a good, thick layer all the way to the edges. Don’t hesitate to “pile it on there,” as they say – it’s meant to be a rich filling.
- Next, sprinkle the cream cheese with garlic powder, onion powder, and more salt and pepper to taste. These aromatics will meld beautifully with the cream cheese.
- Evenly distribute the squeezed-dry spinach over the seasoned cream cheese layer. Make sure there are no large clumps and that it covers the surface as much as possible.
- Carefully fold the other half of the flank steak over the side filled with cream cheese and spinach, creating a large, stuffed steak roll.
- Place the folded steak onto a baking sheet.
- Pour the beef stock and red wine over the top of the steak. This liquid will help keep the steak moist during baking and will form the base for your delicious gravy.
- Bake in the preheated oven for 60 minutes. During this time, it’s important to add additional beef stock as needed to prevent the steak from drying out. Keep an eye on the liquid level in the pan.
- Once the 60 minutes of baking are complete, remove the steak from the oven. Transfer the steak to your cutting board to rest. Resting is crucial for allowing the juices to redistribute, resulting in a more tender and flavorful steak.
- While the steak is resting, pour the pan drippings (the liquid from the baking sheet) into a saucepan or skillet.
- In a small bowl, whisk together the cornstarch and water until smooth, creating a slurry.
- Whisk the cornstarch slurry into the pan drippings. Place the saucepan over medium heat and bring the mixture to a boil. Continue to cook, whisking constantly, until the gravy reaches your desired thickness.
- Now for the somewhat challenging part: serve slices of the flank steak with the rich, homemade gravy. (And yes, there is no inherently easy way to cut this, so embrace the rustic charm!)
Expert Tips & Tricks
When preparing your flank steak, ensure it’s at room temperature before you start spreading the cream cheese and spinach. This will help it lay flatter and spread more evenly. Don’t be afraid of seasoning – flank steak can be a bit forgiving, and a good amount of salt and pepper will enhance its natural flavor. For squeezing the spinach dry, a clean kitchen towel or cheesecloth works wonders. The more moisture you remove, the less watery your filling will be.
For the gravy, if you find your drippings are a bit thin even after adding the cornstarch slurry, you can add a little more cornstarch mixed with water to thicken it further. Conversely, if it becomes too thick, a splash of extra beef stock or water can thin it out. Patience is key when making the gravy; whisking gently and consistently will prevent lumps and create a silky smooth sauce.
Serving & Storage Suggestions
This Flank Steak Florentine is best served immediately after resting and while the gravy is warm. Slice the steak against the grain for maximum tenderness, as flank steak can be prone to toughness if cut incorrectly. A generous ladle of the rich gravy over each slice is highly recommended.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The gravy can be stored separately. To reheat, gently warm the steak slices in a skillet with a little bit of the reserved gravy or beef stock, or in a low oven. Be careful not to overcook the steak when reheating, as it can become dry.
Nutritional Information
(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 442 kcal | |
| Calories from Fat | ||
| Total Fat | 29.5 g | 45% |
| Saturated Fat | 15.1 g | 75% |
| Cholesterol | 139.7 mg | 46% |
| Sodium | 802.3 mg | 33% |
| Total Carbohydrate | 7.6 g | 2% |
| Dietary Fiber | 1.8 g | 7% |
| Sugars | 2.4 g | 9% |
| Protein | 31.3 g | 62% |
Variations & Substitutions
While this recipe is wonderfully satisfying as is, you can certainly explore variations. If flank steak is unavailable, skirt steak is an excellent substitute due to its similar texture and flavor profile. For a richer filling, you could add a touch of Parmesan cheese sprinkled over the cream cheese and spinach mixture before folding.
If you’re looking to add another layer of flavor, consider incorporating finely chopped sautéed mushrooms into the spinach mixture. For a spicier kick, a pinch of red pepper flakes could be added to the cream cheese.
FAQs
Q: Why is it important to squeeze the spinach dry?
A: Squeezing the spinach dry removes excess moisture, preventing the filling from becoming watery and ensuring a more cohesive steak roll.
Q: Can I prepare this dish ahead of time?
A: You can prepare the steak roll (spreading the cream cheese and spinach, and folding) a few hours in advance and keep it chilled. However, it’s best baked and served fresh. The gravy can be made ahead and reheated.
Q: What is the best way to cut the flank steak roll?
A: The recipe notes that there isn’t an easy way to cut this. For best results, use a sharp knife and slice against the grain of the steak to maximize tenderness.
Q: Can I use fresh spinach instead of frozen?
A: Yes, you can use fresh spinach. You would need to wilt about 1 pound of fresh spinach, then chop it finely and squeeze out as much moisture as possible, similar to the frozen spinach.
Q: What does “Florentine” mean in this context?
A: In culinary terms, “Florentine” typically refers to a dish that includes spinach, often in combination with a creamy element like eggs or cheese, a nod to the popular spinach preparations from Florence, Italy.
Final Thoughts
This Flank Steak Florentine is more than just a recipe; it’s an experience. It’s a testament to the fact that with a little care and a few well-chosen ingredients, you can create a meal that feels both elegant and incredibly comforting. The rich cream cheese, earthy spinach, and savory beef come together in a harmonious blend that’s sure to impress. I encourage you to give this dish a try, savor each tender slice, and perhaps discover your own cherished memories in its creation. Pair it with a robust red wine and a simple side salad for a truly complete and satisfying meal. I’d love to hear about your experience with this culinary gem!