Recipe: Gorgonzola-Stuffed Steak Roll-Ups
This is the kind of recipe that calls for a bottle of red wine and a reason to celebrate. Did you survive that Monday of back-to-back meetings? Well, that’s definitely a reason to celebrate. Of course making it to Hump Day is a cause for celebration, too. Sure, these steak roll-ups feel fancy, but they’re so quick and easy that they deserve to be made whenever the occasion feels right, be it a busy Wednesday or a slow Sunday.
Treat Yourself to Something Nice
If you’re going to pick up a nice piece of steak to make this recipe, why subject yourself to a container of that sub-par crumbled blue cheese? Treat yourself! Instead, head over to the cheese counter where all the good stuff lies and pick out a nice wedge of Gorgonzola Dolce. The Italian blue cheese is mild and sweet, and melts perfectly inside the roll ups. It’s the little things that count, after all.
Gorgonzola-Stuffed Steak Roll-Ups
- 1 1/2 pounds
flank steak, butterflied (have your butcher butterfly it for you to save time)
Freshly ground black pepper
(12-ounce) jar fire-roasted red peppers, drained and coarsely chopped (about 1 heaping cup)
- 1 cup
- 4 ounces
gorgonzola dolce cheese
- 1 tablespoon
Arrange a rack in the middle of the oven and heat to 350°F.
Lay the flank steak flat on a cutting board, with the grain running left to right, and season both sides with salt and pepper. Spread the roasted red peppers evenly across the steak. Sprinkle the arugula on top, then crumble the gorgonzola evenly over the arugula.
Starting at the bottom of the steak, roll it up tightly, away from you. Place the steak roll seam-side down. Tie it tightly together with kitchen twine, spacing the ties about 1 1/2 inches apart. Use toothpicks to secure any spots that may seem loose. Cut the roll crosswise into 4 equal pieces.
Heat the oil in a large cast-iron skillet over high heat until shimmering. Add the steaks cut-side down and sear until the bottoms are well-browned, about 2 minutes. Flip and sear until the other side is well-browned, about 2 minutes more.
Transfer the skillet to the oven and bake until an instant-read thermometer registers 120°F for medium-rare or 130°F for medium, 10 to 15 minutes. Transfer the steak roll-ups to a plate and let rest for 5 minutes before removing the twine and toothpicks and serving.
Make ahead: The roll-ups can be formed and stored in the refrigerator for a few hours before cooking.
Storage: Leftover can be stored in an airtight container in the refrigerator for up to 3 days.
- Food styling by Barrett Washburne