Sous Vide Stuffed Flank Steak
Tender, juicy, Sous Vide flank steak stuffed with a delicious baby spinach, sun dried tomatoes, and feta cheese filling. A wonderful low carb, keto friendly recipe you don’t want to miss!
- 2 1/2 pounds flank steak butterflied
- 3 cups fresh baby spinach or drained frozen spinach
- 1 cup crumbled feta cheese
- 1 cup chopped sun dried tomatoes packed in olive oil drained
- 2 to 3 cloves garlic minced
- 8 oz Mushrooms
- 1 Tablespoon Killer Hogs Steak Rub or good quality steak rub
- Butterfly the flank steak by making a thin cut completely down the length of the steak. (should open like a book and lay flat). Use care not to cut through entirely.
- Season the top side of the flank steak with ½ the Killer Hogs AP Rub.
- Spread feta cheese over the top side leaving 1” border from the edge.
- Sauté the mushrooms in 1 Tablespoon of Olive oil for 3 minutes and add spinach. Cook the spinach just until wilted about 2 minutes.
- Layer the spinach-mushroom mixture on the cream cheese and top with Roasted Red Bell Pepper.
- Tightly roll the flank steak using your fingers to keep the stuffing inside. Leave it seam down on the cutting surface. Be sure to roll up with the grain running toward each end you are rolling. This will insure the beef will be tender enough to cut.
- Use 16” pieces of butcher twine to tie the flank steak spacing each string out about 1”.
- Season the outside and rub with coconut oil or high temperature oil
- sear briefly on all sides in a hot pan or griddle.
- Seal in a vacuum bag and place in your sous vide water bath.
- Temperatures for cooking steak:Rare: 130-135Medium Rare: 140Medium: 155Well done: 165The beautiful part about cooking a stuffed flank steak is that you can cook it from edge to edge to the exact temperature that you like to eat your meat. Extra time will be needed but the extra time is well spent for a perfectly cooked stuffed flank steak. I cooked this stuffed flank steak at 135F for 6 hours.Allow for a minimum of one hour for every inch of thickness of the rolled steak. This particular stuffed flank steak so I cooked it for a minimum of 4 hours. The beauty of sous vide is that the temperature is consistent. No long how long you cook the ingredients, the temperature will no go above what the machine is set. But there can be break down of proteins so with this cut of meat, I do not cook longer than 12 hours. Here are cooking temperatures for your favorite temperature for steak, but remember that with sous vide, if you want a 145 steak, you can have a 145 steak, through and through.
- When the steak is done, remove from water bath and drain liquid into a pan for pouring over the finish steak. Add red wine and cornstarch to thicken as desired.
- Pat the steak dry with paper towels to remove extra moisture. Sear on all sides for 30 second to 2 minutes for a final sear on the steak. Remove the strings, slice and serve.
Which way you roll it makes a big difference on the tenderness. You want to be cutting across the grains when you cut it so roll it up with the grain lengthwise. This recipe can also be baked at 400 degrees in the oven.
Tried this recipe?Let us know how it was!