Flavor-Packed Spinach And Mushroom Stuffed Steak With Vodka Sauce

Flavor-Packed Spinach And Mushroom Stuffed Steak With Vodka Sauce


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Prepare this dish if you are dying to try a new and flavorful dish. Each steak is filled with delicious spinach and mushrooms all rolled up and topped with creamy vodka sauce. All of the bold flavors complement each other amazingly.

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

4 servings


  • 1 skirt steak, pounded thinly
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 Tbs. olive oil
  • 1 C. mushrooms, chopped
  • 1 clove of garlic, minced
  • 1 C. spinach
  • ¼ C. tomato paste
  • ½ C. water
  • ½ (24 oz.) jar of vodka sauce
  • 1 Tbs. parsley, chopped
  • ¼ C. peanuts

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Preheat oven to 375 minutes. Butterfly the skirt steak or pound very thinly. Season with salt and pepper. Cut steak into 4 equal pieces. In a skillet, heat 2 Tbs. of olive oil. Heat garlic and mushrooms for 5 minutes. Add spinach and cook for an additional 3 minutes. Remove from heat.

Evenly distribute spinach and mushrooms onto each slice of steak. Gently roll the steak, making sure everything stays tightly packed in. Secure with tooth picks on each end if necessary. Cook in the same skillet for 5 minutes on each side. Place in a baking dish.

In a mixing bowl, combine tomato paste, water and vodka sauce. Pour sauce over steaks.

Bake for 20-25 minutes or until desired doneness. Remove from oven and cover. Let rest for 8-10 minutes in dish. Garnish with parsley and peanuts. Serve.

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