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Spinach Stuffed Flank Steak

Servings
6
Prep Time
20 minutes
Cook Time
80 minutes
Featuring
Aroma® 2.5Qt Whatever Pot – AMC-130 (also on Amazon) (also on Amazon)
Ingredients
- 2 lb beef flank, cut across the grain into 6 pieces
- 2 cups mushrooms, sliced
- 1 cup sweet onion, sliced
- 4 oz. cream cheese, softened
- 2 cups spinach
- 3 tbsp butter
- Salt and pepper, to taste
- ½ cup beef broth
- 1/4 cup beer
- Olive oil
Directions
- Preheat the inner pot of your appliance on HIGH heat. Add butter and allow it to melt, spreading evenly on the surface of the inner pot.
- Stir in the sliced onion and mushrooms, and sauté until the onions are translucent and the mushrooms have reduced in size. Once sautéed, manually switch the cooker to Keep Warm.
- Mix in the softened cream cheese and spinach to the onion and mushroom mixture.
- Take about 2/3 of the cheese and vegetable mixture out of the inner pot and set it aside. Add beef broth to the remaining mixture in the inner pot.
- Switch the cooker to MID/MEDIUM heat and stir until the beef broth and cheese mixture are combined, forming a thick sauce.
- Meanwhile, pat dry the beef flank slices with a paper towel, and season all sides with salt and pepper.
- Coat one side of each steak with the reserved cream cheese and vegetable mixture.
- Roll the steak tightly to completely enclose the filling. Use cooking twine or toothpicks to secure the rolls.
- Replace the inner pot with the grill pan, and preheat the grill pan on HIGH heat with a light coating of olive oil.
- Once the oil is preheated, place the steak rolls onto the grill pan and sear on all sides (about 2-3 minutes per side).
- Pour in the beer and reduce the heat to LOW. Simmer for about 15 minutes, flipping the beef rolls halfway through to prevent sticking.
- Serve the beef rolls while hot, accompanied by the leftover cream cheese sauce.