Blue Cheese New Zealand Grass-fed Flank Steak Roll with Balsamic Glaze Recipe

Blue Cheese Flank Steak Roll with Balsamic Glaze Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Tender and juicy, this savory blue cheese flank steak roll with balsamic glaze is packed with flavor and perfect for a weeknight family dinner or special occasion. You can substitute skirt steak for this recipe, if needed.

Tip: Scroll down to watch the recipe video.

Ingredients:

For the Steak Roll:

2 lb. New Zealand grass-fed flank steak, cut into two pieces (Tip: Look for the Taste Pure Nature logo) 
2 tablespoons unsalted butter  
8 oz portobello mushrooms, sliced  
1 shallot, diced  
3 garlic cloves, minced  
1 tablespoon rosemary, minced  
1 large handful, baby spinach leaves 
1/2 cup blue cheese crumbles  
Salt 
Cracked black pepper  
1 tablespoon grapeseed or vegetable oil

For the Balsamic Glaze:

1/4 cup balsamic vinegar 
2 tablespoons maple syrup  
Salt

To Serve:

Fresh parsley, chopped

Directions:

For the steak roll:

1. In a large skillet, heat butter over medium heat. Add mushrooms and cook for 7-9 minutes or until golden brown. Add shallot, garlic and rosemary and cook for an additional 1-2 minutes. Stir in spinach and remove from heat.  
2. Cover steak pieces with plastic wrap and pound with a meat mallet to 1/4-inch thickness.
3. Spread mushroom spinach mixture evenly onto the steak pieces. Sprinkle with blue cheese and gently roll up the meat. Secure with skewers and cut each roll into 1-2-inch pieces. Sprinkle with salt and pepper.  
4. Preheat oven to 375° F.  
5. In a large, oven-safe cast iron skillet, heat oil on medium-high heat. Sear stuffed steak slices gently for 1-2 minutes. Transfer the skillet to the oven and cook for 8 minutes.  
6. Remove from the oven and let the steak pieces rest for 3-5 minutes before removing the skewers.

For the balsamic glaze:

7. Heat a small saucepan on medium heat. Add balsamic vinegar, maple syrup and a small pinch of salt. Stir frequently until the sauce thickens and glaze forms, about 5 minutes.  Remove from heat.