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Onion Blossom Stuffed Flank Steak


The flavors of your favorite steakhouse appetizer become the star of your main course. Horseradish, French fried onions and spinach are rolled into perfectly cooked flank steak to create an ideal dinner for two.




1 lb.   Flank steak, cut against the grain in 2 strips
2 Tbsp.   Robert Rothschild Farm Onion Blossom Horseradish Dip
1/4 cup   Baby spinach
1/4 cup   French fried onions
2 tsp.   Olive oil


Preheat oven to 350°F. Pound strips of steak until 1/2-inch thick. Season both sides with salt and pepper. Spread 1 tablespoon of Robert Rothschild Farm Onion Blossom Horseradish Dip on each strip of steak. Layer half of spinach leaves on each strip of steak and top with half of the French fried onions. Roll each piece of steak tightly and tie securely with kitchen twine. In an oven-safe skillet, heat olive oil over medium-high heat. Sear steaks on each side until browned. Continue cooking by baking steaks for 15 minutes in the oven. Remove from oven and tent with aluminum foil for 15 minutes to finish cooking. Garnish with additional French fried onions, if desired.


Recipe created by Melanie Bauer,