Flank Steak Florentine

Flank Steak Florentine Recipe

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Lynette !


My local grocery store sells this pre-made at the butcher case. I thought I'd see if I could come up with a tastier version!


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25 Min
1 Hr 50 Min


  • 2 lb
    flank steak, (2 1-pound steaks)
  • 10 oz
    package frozen, chopped spinach
  • 1 large
    egg, lightly beaten
  • 3/4 c
    soft breadcrumbs
  • 1/2 c
    shredded sharp cheddar cheese
  • 1/2 tsp
    rubbed sage
  • 1/4 tsp
  • 1 dash(es)
    black pepper
  • 2 Tbsp
    vegetable oil
  • 8 oz
    can tomato sauce
  • 1/2 c
    burgundy wine
  • 1/2 c
    onion, chopped
  • 1 clove
    garlic, minced
  • 1/4 c
  • 2 Tbsp
    all-purpose flour

How to Make Flank Steak Florentine


  1. Pound stead to 1/4 inch thickness, using a meat mallet or a rolling pin. Set aside.
  2. Cook the spinach according to the package directions. Drain well. Combine spinach, egg, and the next 5 ingredients in a medium bowl; stir well. Spread half of the spinach mixture over each flank steak to within 1 inch of the sides. Roll up the steaks , starting with the short sides. Tie with heavy kitchen string at 2-inch intervals.
  3. Brown the steaks in hot oil in a large skillet over medium heat. Place the steaks in an ungreased 11 x 7 x 1 1/2 inch baking dish.
  4. Combine the tomato sauce, wine, onion, and garlic; pour over the steaks. Cover and bake at 350° for 1 1/2 hours. Remove the steaks to a serving platter, reserving the tomato sauce mix. Set aside and keep warm.
  5. Add enough water to the tomato mixture to measure 1 3/4 cups. Place tomato sauce mixture in a small saucepan. Combine 1/4 cup water and flour, stirring until smooth. Stir the flour mixture into the tomato sauce mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
  6. To serve, slice the steak diagonally across the grain into 1 inch slices. Serve with the tomato gravy.

Printable Recipe Card

About Flank Steak Florentine

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Southern

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