Cranberry Cream Cheese Stuffed Flank Steak

It was our annual Spode Christmas dinner with my Dad and Penny tonight, so needed to find a new yummy festive meal!!  This was perfect!!!  Tasted so yummy and was quick and easy!!  We so fancy :)  We made this with stuffing, Strawberry Romaine Salad, and edamame!! 

Ingredients

• 4 Pounds flank steak
• 1 Teaspoon sea salt 
• 1 Cup cranberry jelly
• ¼ Cup balsamic vinegar
• 2 Sprigs rosemary
• 1 white onion sliced
• 1 Tablespoon garlic minced
• 1 Cup Bleu cheese
• ½-1 Tablespoon peppercorns fresh cracked

Cranberry Filling

• ½ Cup cranberries
• 1 Tablespoon fresh rosemary
• 1 shallot small
• ¼ Cup walnuts chopped
• 1 Cup Bleu cheese crumbled
• 4 Ounces cream cheese softened
• 1 Teaspoon black pepper

Instructions

• Prepare marinade. Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic. Seal and let marinate for at least 3 hours, or up to 8.
• Remove steak, season with salt and pepper and bring to room temp.
• Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
• Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
• Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
• Meanwhile, heat a frying pan over medium high heat.
• Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
• Sear for 2 minutes per side
• Preheat oven to 350 degrees F.
• Place into the oven and bake for 20 minutes for medium rare.
• Remove steak and rest for 10 minutes
• Slice and serve.