Goat Cheese and Kale Stuffed Flank Steak

A new month, a new recipe involving kale… SO easy. And, of course, delicious. I am pretty sure I found a way to use kale in four very different ways last week and I did not hear one peep of complaint from my tireless taste testers. For this recipe, I had some flank steak rubbed with cajun seasoning sitting in the refrigerator looking for love. I have a fear of using the broiler and I don’t know how to use the gas grill at our house so that left me with one option: bake it. (We can address my broiling and grilling issues in another post…)

I was worried about the steak getting too tough if I just put it in the oven at 350 degrees so I “butterflied” the meat – sliced it down the middle to create butterfly wings – and then laid some fresh kale and about a tablespoon of delicious herbed goat cheese from The Looking Glass Creamery located not too far away in Asheville, North Carolina. I had picked up the kale at the farmers market the week before and it was still looking bright green and delicious. I used toothpicks to keep the steak closed around the kale and cheese.

After I stuffed and toothpicked the flank steak, I placed them in a pie dish (my favorite piece of dinner cookware) and cooked it at 350 degrees for 30 minutes.

I served the stuffed flank steak with quinoa and baby carrots. Enjoy!

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