Spinach-stuffed Flank Steak

Name: Spinach-stuffed Flank Steak
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters grated Asiago cheese; 2 Tbsps balsamic vinegar; 2 Tbsps capers, rinsed and drained; 4 servings coarse salt and ground pepper; 454 grams small flank steak; 59 milliliters fresh parsley, chopped; 1 garlic clove, minced; 1 teaspoon olive oil; 0 teaspoons red-pepper flakes; 567 grams packages each) frozen leaf spinach, thawed

Spinach-stuffed Flank Steak is It will be a hit at your valentin day event. If you have asiago cheese, balsamic vinegar, flank steak, and a few other ingredients on hand, you can make it.

Ingredients

Servings:

59milliliters

grated Asiago cheese 2Tbsps

balsamic vinegar 2Tbsps

capers, rinsed and drained 4servings

coarse salt and ground pepper 454grams

small flank steak 59milliliters

fresh parsley, chopped 1

garlic clove, minced 1teaspoon

olive oil 0teaspoons

red-pepper flakes 567grams

packages each) frozen leaf spinach, thawed

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Goldschmidt Vineyard Alexander Valley Chelsea Merlot with a 4.8 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.