Besides chocolate my other addiction is Pinterest. If you ever look at my boards they are filled with crafts, food, clothes, gardening, and whatever else hits my fancy late at night. LOL
During one of my late night scrolling I saw this recipe with a flank steak and feta cheese. I hate feta cheese, to me it smells like stinky feet. I am not eating anything that smells like stinky feet. And flank steak can be expensive when trying to feed a family of five. So I changed something’s and I think it looks even better then the original. I swapped the flank steak for a cheaper cut, and then I swapped the feta cheese for swiss cheese.
The Swiss cheese has a mild, sweet and nut-like flavor that is not over powering and tastes great with the spinach and steak. Plus it melts so smoothly inside the roll.
Skirt Steak wrapped in Swiss Cheese and Spinach
- 2 lb skirt steak, trimmed
- 5 sliced of swiss cheese
- 8oz of fresh spinach, wilted down
- salt and pepper
- Remove as much of the fat as you can from the meat. Be careful not to remove the meat. This takes some time but the end results is worth the extra time.
- Sprinkle salt and pepper on both sides of the steak.
- Layer the swiss cheese the entire length of the steak. Then layer the wilted spinach on top.
- Starting at the small end of the steak roll up the steak. Using tooth picks to keep the steak roll closed.
- Pre-heat oven to 375˚ F. Place in a baking dish. Wrap with foil and place in oven and cook 45 minutes or until the desired temperature as been reached.
Note: Adding a sprinkle of fresh parsley on top before you cook really helps give it that little extra something. But then again something this yummy really doesn’t need it.
I served mine with brussels sprouts and cheesy mashed potatoes. Even my picky eats had no complaints. Before I could take a picture of the inside to show the swirls of steak, spinach, and cheese it was gone! My husband even asked if we were eating it again tomorrow. I think this meal was a hit 🙂
Just because you on are a budget does not mean you have to eat cheap. Steak, I know can be expensive especially when you have a family five. I am a meat and potato kinda girl and I love steak. So I went out to find a way to get the great piece of meat but still stay on budget, and that is how I found flank steak.
For those of you who don’t know flank steak is a tougher piece of meat that needs some tender, love, and care to make it amazing. This looks hard but it is so easy to make. It only has four ingredients and you probably have every thing on hand to begin with. I like to use what I have so I don’t have to spend more money or buy in bulk so it can be used for more then one meal, always a plus. This is a great meal to do on the grill. Your mouth will start to water after just a few minutes after it hits the grill.
This is such a huge hit with my family my kids were crying when we ran out of asparagus
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Steak, Potatoes, & Bacon Wrapped Asparagus
Steak, Potatoes, & Bacon Wrapped Asparagus
- 1 lb flank steak
- 1-2 lbs baby red potatoes
- 2 lbs asparagus
- 4 Ts deli mustard, NOT YELLOW MUSTARD
- 1 ts basil
- 2 Ts lemon juice
- 1/2 lbs bacon
- olive oil
- Take the steak and trim off the white membrane as best as you can from both sides.
- In a small bowl mix together the mustard, basil, and lemon. Spread mixture on both sides of the steak and let sit for at least four hours in the refrigerator.
- Trim at least 1/2 inch off the bottom on the asparagus. Take 4 asparagus and wrap them in bacon. Place on cookie sheet. If making a head of time place in refrigerator until ready to cook. If ready to cooky place in oven at 350 degrees and cook until bacon is done and asparagus is tender, about 15-20 minutes.
- Take potatoes and trim off any parts that are eyes or brown. Cut in half and place in bowl. Drizzle a little olive oil and mix until everything is coated.
- Take potatoes and place on pre heated grill about 10 minutes before adding the steak.
- Once steak is done marinating place on grill. Cook until desired pink is achieved. I like doing it for a medium which takes about 20 minutes. One end of the steak might be thinner then the rest so be careful not to over cook.
- Once potatoes and steak are done remove from grill. Let steak rest for about 5 minutes before cutting. This will help keep the juices in the steak and not run all over your plate. When cutting steak, cut with the grain not against.