When you're in the kitchen with Chef Felicia, she's going to put you to work and teach you something new. Today she teaches how to makes Stuffed Flank Steak and Stuffed Chicken in the WFMY News 2 Kitchen. Enjoy!
STUFFED FLANK STEAK
• 1 ½ to 2 pounds flank steak trimmed
• 3 tablespoon olive oil
• 1 shallot finely chopped
• ½ pound spinach, washed, stemmed and chopped
• ¾ cup fresh bread crumbs
• ¼ pound Gorgonzola or other blue cheese, crumbled
• Salt and pepper
• 1/2 cup cremini mushrooms, cleaned and sliced
• 1/2 cup roasted red peppers
-In a large skillet, add olive oil and sauté shallots, mushrooms, red pepper, and spinach until tender.
- Remove from heat, and set aside.
- in a medium mixing bowl combine breadcrumbs, sautéed mixture, and Gorgonzola cheese. Stir together until mixed well.
- Layout flank steak flat onto a baking sheet lined with plastic wrap.
Lay out flank steak flat onto a baking sheet lined with plastic wrap.
- Spread mixture from end to end on top of flank steak evenly down the center.
-Using plastic wrap to help you, roll the flank steak to completely cover the filling. -Cover the flank steak completely with the plastic wrap tightly and place into the refrigerator for at least an hour to set up.
- In a large skillet, Place 1 to 2 tablespoons of olive oil and he pan to medium high.
- Remove flank steak roll from plastic wrap, season lightly with salt and pepper and place in heated skillet.
- Sear each side, turning a quarter of a turn every 2 to 3 minutes.
- Finish the steak to desired doneness; either in the oven, grill, or covered on the stovetop.
- Once desired doneness is reached, remove steak from heat and allowed to rest 5 to 10 minutes.
- Slice and enjoy!
Warm Spinach Salad
• 8-10oz fresh spinach, washed and drained
• 1tbsp olive oil
• 1-2 cloves fresh garlic, crushed
• Juice from 1/2 lemon
• Salt and Pepper to taste
- Heat olive oil over medium high heat in a large skillet.
- Add spinach to skillet; along with garlic, lemon juice, and salt and pepper.
- Toss lightly over heat for 2-3 minutes.
- Remove from heat and serve.
STUFF CHICKEN BREAST
• 4 large chicken breast
• 2 cups fresh spinach, washed and drained
• 1 clove garlic, minced
• 1 shallot, finely chopped
• 1/2 cup mushrooms, chopped
• 1/2 cup feta cheese crumbles
• 2 tbsp olive oil
• salt and pepper to taste
- Place chivken breast in a zip top bag, or between 2 layers of plastic wrap.
- Pound chicken breast until even and flat.
- Sprinkle both sides of each chicken breast with salt and pepper. Set aside.
- Over medium high heat, heat olive oil.
- Add shallots, garlic, mushrooms, and spinach. Sauté until tender.
- Remove from heat and add feta cheese.
- Set mixture aside and allow to cool.
- Fill each chicken breast with mixture and roll to cover filling.
- In remaining olive oil, brown chicken breast, turning on each side; until desired browned is reached.
- Finish cooking each breast either in the oven, stovetop, or on the grill.
- Serve and enjoy!
Check out Chef Felicia's book “Confessions of a Deep Fry Master” and more recipes on her Facebook Live Page.
You can also follow Chef Felicia @Deepfriedtalk on Instagram.