Spinach and Gorgonzola Stuffed Flank Steak
Sunday night is always a special night at our house. As we bring to a close a week, we start piecing together the week ahead. What we need to do and what we would like to accomplish is discussed. A comfort food kind of night. We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola.
Sunday night is always a special night at our house. As we bring to a close a week, we start piecing together the week ahead. What we need to do and what we would like to accomplish is discussed. A comfort food kind of night. We are also been enjoying beautiful weather and as the temperatures are starting to slowly rising, the opportunity for winter meals are almost gone. Therefore I am taking advantage of the last days of cooler nights to use ingredients that I will not use farther along the summer months. As a cheese lover I could not pass up the opportunity to make one more recipe using gorgonzola.
- Carbohydrate 124.840301614074 g
- Cholesterol 0 mg
- Fat 19.5955051331002 g
- Fiber 12.2795161843075 g
- Protein 28.1133709092824 g
- Saturated Fat 3.48980159879702 g
- Serving Size 1 1 Recipe (513g)
- Sodium 1438.8920600692 mg
- Sugar 112.560785429767 g
- Trans Fat 2.26159520270622 g
- Calories 782 calories
Step-by-step
- Preheat oven to 375°.
- Butterfly the steak by using a long sharp knife holding it parallel to the work surface, cut through the long side of the steak, stopping about ½ inch from the opposite side. If the steak is already thin, just pound it with a mallet to ⅛ inch thick.
- In a large skillet over medium heat add 1 tablespoon olive oil and sauté the shallots until soft, 2 minutes. Add the spinach and cook until just wilted, about 2 to 3 minutes. Transfer to a colander.
- When cool enough to handle, squeeze out all the moisture from the spinach and transfer to a medium bowl. Stir in the bread crumbs and cheese. Season with salt and pepper.
- Place the steak on a sheet of plastic wrap. Smear the spinach mixture evenly over the steak, leaving about 1 inch border along the side edge. Beginning with the side near you and using the plastic wrap as an aid, rollup the steak, gently pressing on the filling.
- Tie the rolled steak with twine at 2-3 inch interval.
- Season the outside with salt and pepper.
- Heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium high heat. Sear the roast on all sided, about 2 minutes per side.
- Place in the oven and roast for 20 to 25 minutes.
- Transfer to a cutting board, tend with aluminum foil and allow resting for 10 minutes.
- To serve, remove the twine from the roast and cut into ½ inch to 1 inch thick slices.
From My Desk to My Dining Table: Balancing Business and Culinary Bliss
Being a businesswoman doesn't mean I have to sacrifice the joy of creating delicious, home-cooked meals. It’s a constant juggling act, managing meetings, deadlines, and emails while simultaneously dreaming up dinner plans and squeezing in grocery runs. Some days, it feels like I'm living two separate lives – the sharp-suited executive in the boardroom and the apron-clad chef in my kitchen. But the truth is, these two worlds are more interconnected than you might think. The same focus and dedication I bring to closing a deal, I also pour into perfecting a delicate sauce or achieving the perfect sear on a piece of meat.
Tonight's creation is a testament to this duality: Spinach and Gorgonzola Stuffed Flank Steak. It's a dish that's both impressive enough for a client dinner and comforting enough for a quiet Sunday supper with family. The rich, tangy gorgonzola paired with the earthy spinach and tender flank steak is a symphony of flavors that's sure to please even the most discerning palate. It's the kind of meal that makes you forget about spreadsheets and conference calls, even if just for a little while. And that, my friends, is the magic of cooking. It’s a chance to de-stress, unwind, and reconnect with the simple pleasures of life.
My days are often packed with back-to-back meetings, negotiations, and strategic planning sessions. But when I step into my kitchen, a different kind of strategy comes into play. It's about carefully selecting ingredients, timing each step of the recipe just right, and plating the dish with an artist's eye. This creative outlet is essential for my well-being. It's a way to express myself, experiment with new flavors, and nourish not just my body, but also my soul. The kitchen is my sanctuary, a place where I can shed the pressures of the day and simply be present in the moment. And the best part? Sharing these culinary creations with loved ones is the ultimate reward. It's a way to connect, to create memories, and to remind myself that even in the midst of a demanding career, there's always time for the simple joys of life, like a perfectly cooked steak and a shared meal with those who matter most.
Sometimes, after a particularly hectic day, the thought of cooking a complex meal can be daunting. But I’ve learned a few tricks over the years to make the process more manageable. One of my go-to strategies is meal prepping. On weekends, I often batch-cook grains, roast vegetables, or prepare components of sauces that can be easily incorporated into weeknight meals. This saves me valuable time and energy during the week. Another tip is to embrace simplicity. Not every meal has to be a culinary masterpiece. A simple pasta dish with fresh herbs and a drizzle of olive oil can be just as satisfying as a more elaborate creation. The key is to find joy in the process, to experiment with flavors, and to savor the experience of creating something delicious with your own hands. And who knows, maybe along the way, you'll discover your own signature dish that becomes a family favorite, passed down through generations, a tangible reminder of the balance you’ve struck between the demands of your career and the nourishment of your soul.
This balancing act between my professional life and my passion for cooking has taught me valuable lessons about time management, creativity, and the importance of self-care. It's a constant challenge, but it's one that I embrace wholeheartedly. Because at the end of the day, whether I'm closing a deal or savoring a delicious meal, it's about finding fulfillment in both aspects of my life. And that's a recipe for success, both in the boardroom and in the kitchen.
