Cranberry Cream Cheese Stuffed Flank Steak

Cranberry Cream Cheese Stuffed Flank Steak is a showstopper dish that not only tastes incredible but also looks stunning on any dinner table. Imagine tender, savory steak filled with a creamy, tangy mix of cheese and sweet cranberries. It’s the perfect blend of flavors that seems fancy but can easily be whipped up at home. Whether you’re celebrating a holiday, throwing a dinner party, or just looking to impress your loved ones, this recipe is both approachable and satisfying.

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The dish starts with marinating the flank steak to infuse it with flavor. While that’s happening, you’ll prepare a delicious filling of cream cheese and blue cheese, accented with cranberries and walnuts for a delightful crunch. As the steak cooks, the filling melts into the meat, creating a juicy, flavorful bite. Everyone will want to know your secret! Gather your loved ones around, because this is not just dinner; it’s an experience worth sharing.

Why This Recipe Works

This Cranberry Cream Cheese Stuffed Flank Steak recipe combines the rich flavors of savory meat with the tangy sweetness of cranberry, creating a balanced dish that is both satisfying and gourmet. The marination process infuses the flank steak with bold flavors, while the cream cheese and blue cheese filling adds creamy texture, making it an unforgettable experience for your taste buds.

Why You’ll Love This Cranberry Cream Cheese Stuffed Flank Steak

Elevate your culinary game with this stunning dish perfect for holidays, special occasions, or an impressive family dinner. Not only does it please the palate, but it also adds color to your plate, making dinner a feast for the eyes. Plus, it’s surprisingly easy to prepare, allowing you the time to enjoy the moments that matter most.

Ingredients

• 4 pounds flank steak
• 1 teaspoon sea salt
• 1 cup cranberry jelly
• ¼ cup balsamic vinegar
• 2 sprigs fresh rosemary
• 1 white onion, sliced
• 1 tablespoon garlic, minced
• 1 cup blue cheese
• ½ to 1 tablespoon freshly cracked peppercorns
• ½ cup cranberries
• 1 tablespoon fresh rosemary, chopped
• 1 small shallot, minced
• ¼ cup walnuts, chopped
• 1 cup blue cheese, crumbled
• 4 ounces cream cheese, at room temperature
• 1 teaspoon black pepper

Marinate the Steak

Start by adding the flank steak to a Ziplock bag. Pour the cranberry jelly and balsamic vinegar over the steak, letting those flavors marry. Next, add the rosemary sprigs, sliced onion, and minced garlic. Seal up the bag tightly and let it marinate in the refrigerator for at least 3 hours, or even better, for up to 8 hours. This step is crucial; marinating gives the steak a burst of flavor that you won’t want to miss.

Make the Filling

While the steak is marinating, it’s time to whip up that mouthwatering filling. In a food processor or blender, combine 1 cup of blue cheese, half a cup of cranberries, minced shallot, chopped walnuts, and cream cheese. Pulse it for about 30 seconds, until everything is well mixed and slightly broken down. This filling will add a creamy, crunchy texture that pairs perfectly with the steak.

Fill and Roll Up the Steak

Now, let’s get back to that marinated flank steak. First, butterfly the steak by slicing it in half widthwise, stopping before you cut all the way through—this helps it open up nicely. Then, take a meat mallet and gently pound the steak to ensure even thickness. Spread the delicious filling evenly over the butterflied steak. Next, roll the steak into a tight log and secure it with kitchen twine. To keep things fresh, wrap it tightly in plastic wrap and refrigerate for about 10 to 15 minutes before cooking.

Cook the Stuffed Flank Steak

Preheat your oven to 350°F while you prep for cooking. Grab an oven-proof skillet and heat it over medium-high heat. Spread freshly cracked pepper on a plate and roll the stuffed steak in it until it’s well coated. Sear the steak in the skillet for about 2 minutes on each side, aiming for that beautiful golden brown crust. Once seared, transfer the skillet to the oven and bake for about 20 minutes for medium-rare. Adjust the time based on how well-cooked you prefer your steak.

Rest, Slice, and Serve

Once you’ve cooked the stuffed flank steak, remove it from the oven and let it rest for about 10 minutes. This resting time is key; it allows the juices to redistribute, ensuring every bite is succulent. After it rests, slice the steak into pinwheels, showcasing that delicious filling. Get ready to serve this beauty to your family or guests!

Serving Suggestions

• Pair with a vibrant salad to balance the richness of the steak.
• Serve alongside garlic mashed potatoes for a comforting meal.
• Accompany with a glass of red wine for a sophisticated experience.

Tips for Success

• Ensure the steak is at room temperature before cooking for more even cooking.
• Use a meat thermometer to check for doneness, aiming for 135°F for medium-rare.
• Allow the steak to rest before slicing to keep those delightful juices intact.

Variations

• If you’re not a fan of blue cheese, consider substituting it with feta or goat cheese for a different flavor.
• Add some chopped spinach or arugula to the cheese filling for a green twist.
• Feel free to experiment with different nuts like pecans for a unique crunch.

Storage Tips

Store any leftover stuffed steak in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy the leftovers, reheat gently in the oven to maintain tenderness.

Pairing Ideas

• Try pairing with roasted vegetables for a complete meal that looks as good as it tastes.
• A creamy risotto beautifully complements the savory flavors of the steak.
• Create a cheese platter featuring similar cheeses for an appetizer course, rounding out your dining experience.

FAQs

1. Can I use a different cut of meat?
Yes! Flank steak can be substituted with skirt steak or sirloin, though cooking times may need adjustment.

2. How can I make this dish vegetarian?
You can use seitan or portobello mushrooms instead of steak, and swap the cream cheese for a plant-based alternative.

3. Can I prepare this dish in advance?
Absolutely! You can marinate the steak a day ahead of time and stuff it the following day before cooking.

4. What internal temperature should the steak reach?
For medium-rare, look for an internal temperature of 135°F; adjust to your personal preference as needed.

5. How do I know if my steak is done?
Aside from using a thermometer, the steak should feel firm to the touch but still have a little give when pressed.

Elevate your dining experience with this mouthwatering Cranberry Cream Cheese Stuffed Flank Steak that brings together an exciting interplay of flavors and textures. Perfect for gatherings, this dish will impress family and friends alike. Enjoy the process of making it as much as the delightful meal you’ll serve, making memories that taste even better!

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