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Ingredients
Scale
- 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
Instructions
- Marinate the flank steak in cranberry jelly and balsamic vinegar for 3-8 hours.
- Prepare the filling by blending blue cheese, cranberries, shallot, walnuts, and cream cheese.
- Butterfly the steak, pound it to an even thickness, and spread the filling evenly.
- Roll the steak tightly and secure it with twine; refrigerate.
- Preheat the oven to 350°F and sear the steak in a skillet for 2 minutes on each side.
- Transfer to the oven and bake for about 20 minutes.
- Let it rest for 10 minutes, slice into pinwheels, and serve.
Notes
Use a meat thermometer for accurate doneness.
Resting the steak after cooking ensures juiciness.
Adjust cooking time based on steak thickness for preferred doneness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Oven Cooking, Skillet Cooking
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
- Cholesterol: 90