I don’t make beef dishes that often (other than when I use ground beef). After having this recipe, though, I’ll definitely be making beef a lot more often!
Although this dish looks *really* fancy, it’s actually pretty easy to make. (It is perfect for a romantic Valentine’s Day dinner at home!)
It was the filling that really made this dish. The earthiness of the spinach along with the sweetness from the peppers and the tang from the blue cheese created a rich stuffing filled with complex flavors. It was a great combination. You can definitely play around with the filling, though, and create your own fantastic version.
To make my life easier, I bought steak cut for braciole. The prep was minimal. Just throw your stuffing together, spread it out on the beef, foll it up, and place in the oven. Thirty minutes later, you’ll have an elegant dinner ready to be served. My only change for next time will be to cook the meat a little less. 35 minutes was just a bit too long, especially since my meat was so thin.
Start by preheating your oven to 425°…
- Thaw 1 box of frozen spinach. Squeeze out all the liquid. Place in a large bowl.
- Add about 1 cup of roasted peppers, sliced.
- Sprinkle in some blue cheese crumbles.
- Add 2 tablespoons of breadcrumbs.
- Crack in 1 egg.
- Season with some ground black pepper.
- Add some garlic powder.
- Finish with some salt.
- Mix well to combine.
- Lay out two thinly sliced steaks.
- Season one side of the steak with a little bit of salt, pepper, and garlic powder.
- Spoon the filling onto the steaks.
- Spread it out into an even layer.
- Carefully roll the steak up.
- Drizzle a little EVOO over the tops of each steak roll.
- Roll the steak around to coat all sides in the olive oil.
- Season the top of each roll with just a little more salt, pepper, and garlic powder.
- Place the steak rolls in a baking dish.
- Bake, until the steak is cooked through, about 30-35 minutes.
- Remove from the oven and let cool for about 5-10 minutes.
- Carefully slice each roll into 4 slices.
Enjoy!
Two Years Ago: Slow Cooker Chicken Burritos
Three Years Ago: Chicken Saltimboca & Green Beans with Tomatoes & Basil
Rolled Steak Stuffed with Spinach, Roasted Peppers, & Blue Cheese (serves 4)
INGREDIENTS:
- 1 package frozen spinach, thawed with liquid squeezed out
- 8 ounces roasted red pepper, sliced
- 4 ounces reduced fat crumbled blue cheese
- 2 tablespoons Italian style breadcrumbs
- 1 egg
- ¾ teaspoon salt, divided
- ¾ teaspoon ground black pepper, divided
- ¾ teaspoon garlic powder, divided
- 2 very thin slices of steak, cut for braciole
- 1 tablespoon olive oil, divided
DIRECTIONS:
- Preheat your oven to 425°.
- Combine the spinach, roasted peppers, blue cheese, breadcrumbs, egg, and ¼ teaspoon each of the salt, pepper, and garlic powder in a large bowl.
- Mix well to combine.
- Lay out the slices of steak.
- Season one side of the steak with another ¼ teaspoon each of the salt, pepper, and garlic powder.
- Divide the spinach mixture in half.
- Spread half of the spinach mixture on top of each piece of steak.
- Carefully roll the steak up.
- Drizzle half the olive oil on top of each rolled steak.
- Roll the steak around to coat all sides in the olive oil.
- Season the top of each roll with the remaining ¼ teaspoon of salt, pepper, and garlic powder.
- Place the steak rolls in a baking dish, seam-side down.
- Bake for 30-35 minutes, until the steak is cooked through and the cheese is melted.
- Remove from the oven and let cool for about 5-10 minutes.
- Carefully slice each roll into 4 slices.
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