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chickpea spinach stuffed steak

Chickpea Spinach Stuffed Steak Rolls

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Main
Cuisine Fusion
Servings 4 servings

Equipment

  • 1 Cutting board
  • 1 Chef's knife
  • 1 meat mallet
  • 8 toothpicks or 8 kitchen twine ties
  • 1 Medium Skillet
  • 1 large oven-safe skillet or baking dish
  • 1 Mixing bowl
  • 1 Spatula
  • 1 Basting brush optional
  • 1 instant-read thermometer optional

Ingredients
  

  • 4 each flank steak cutlets pounded 1/4-inch thin
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 can chickpeas 15 ounces, drained and rinsed
  • 4 cups baby spinach roughly chopped
  • 1/4 cup sun-dried tomatoes finely chopped
  • 1/4 cup feta cheese crumbled
  • 2 tablespoons fresh parsley chopped
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 tablespoon olive oil for searing
  • 1/2 cup low-sodium beef broth

Instructions
 

  • Place the steak cutlets between parchment and pound to an even 1/4-inch thickness.
  • Heat 1 tablespoon olive oil in the medium skillet over medium heat and sauté onion until translucent, 3 to 4 minutes.
  • Add garlic, smoked paprika, cumin, and red pepper flakes and cook until fragrant, 30 seconds.
  • Stir in chickpeas and lightly mash about half with the spatula to create a chunky mixture, 1 minute.
  • Add spinach and cook until wilted, then remove from heat and stir in sun-dried tomatoes, feta, parsley, lemon zest, and lemon juice.
  • Season the filling with half of the salt and pepper and let cool 2 minutes.
  • Lay steaks flat, season the inside with remaining salt and pepper, and divide the filling evenly over each, leaving a 1-inch border.
  • Roll steaks tightly from the short end and secure each roll with toothpicks or twine.
  • Preheat oven to 375°F (190°C).
  • Heat 1 tablespoon olive oil in the oven-safe skillet over medium-high heat and sear rolls on all sides until browned, 4 to 5 minutes total.
  • Pour beef broth into the skillet around the rolls and transfer to the oven.
  • Bake until the internal temperature reaches 130°F for medium-rare or 140°F for medium, about 8 to 10 minutes.
  • Transfer rolls to a cutting board and rest for 5 minutes.
  • Remove toothpicks or twine and slice each roll into 1-inch pinwheels to serve.

Notes

Choose long, even pieces of flank or thin-cut sirloin to make rolling easier, and always pound to an even thickness for consistent cooking. If your steaks are small, make more rolls rather than overstuffing to prevent bursting. The filling should be slightly cool before rolling to help it stay put; chilling it for 5 minutes works well. Searing adds flavor, but don’t overcook in the oven—use a thermometer for best results. Swap feta for goat cheese or omit for dairy-free, and add chopped olives for brininess. If you don’t have an oven-safe skillet, sear in a pan and finish in a baking dish. Save pan juices to spoon over the sliced rolls, and serve with a bright side like lemony couscous or a crisp salad.
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