Stuffed flank steak is the epitome of gourmet home cooking combining tender, flavorful beef with rich, savory fillings that make each bite unforgettable. Whether you’re planning an intimate dinner, a family feast, or a festive occasion, this dish elevates your culinary game with both visual appeal and irresistible flavor. Known for its robust texture and versatility, flank steak is the ideal canvas for a variety of delicious fillings, from garlic herb cheese blends to spinach, mushrooms, and sun-dried tomatoes. This recipe will guide you through every essential step, helping you create a dish that’s both restaurant-worthy and soul-satisfying.

Ingredients for the Best Stuffed Flank Steak

For the Flank Steak:

1.5 to 2 pounds flank steak, butterflied
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
1 teaspoon smoked paprika
1 teaspoon garlic powder
Butcher’s twine (for tying)

For the Filling:

2 cups fresh spinach, chopped
1 cup mushrooms, finely diced
1/2 cup sun-dried tomatoes, chopped
1/2 cup crumbled feta cheese or goat cheese
1/2 cup shredded mozzarella
3 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon fresh parsley, chopped
1 teaspoon Italian seasoning
Salt and pepper, to taste

Step-by-Step Directions

Step 1: Prepare the Flank Steak

Lay the flank steak flat on a cutting board. Using a sharp knife, carefully butterfly the steak—cutting horizontally so it opens like a book. Be cautious not to cut all the way through. Cover with plastic wrap and pound evenly to about 1/2-inch thickness using a meat mallet. This ensures even cooking and a larger surface area for stuffing.

Step 2: Season the Meat

Drizzle both sides of the steak with olive oil, then season generously with salt, pepper, smoked paprika, and garlic powder. Let it rest while you prepare the filling to absorb the seasoning.

Step 3: Make the Filling

In a skillet over medium heat, sauté garlic and mushrooms in a drizzle of olive oil for about 5 minutes until softened. Add spinach and cook until wilted. Stir in sun-dried tomatoes, balsamic vinegar, and Italian seasoning. Cook for an additional 2 minutes, then remove from heat and let cool slightly.

Once cooled, mix in crumbled feta, mozzarella, and parsley. Season to taste with salt and pepper. The mixture should be flavorful but not overly moist to prevent sogginess.

Step 4: Assemble the Steak Roll

Spread the filling evenly across the butterflied steak, leaving a 1-inch border around the edges. Carefully roll the steak tightly from one short end to the other, like a jelly roll. Secure with butcher’s twine at 2-inch intervals.

Step 5: Sear and Roast

Preheat your oven to 375°F (190°C).

Heat a cast iron skillet or oven-safe pan over medium-high heat. Add a bit of oil and sear the rolled steak on all sides until nicely browned—about 2–3 minutes per side.

Transfer the skillet to the oven and roast for 25–30 minutes, or until the internal temperature reaches 130°F for medium-rare or 140°F for medium.

Step 6: Rest and Slice

Let the steak rest for 10 minutes, tented with foil, before slicing. This ensures the juices redistribute and the filling sets for perfect presentation.

Using a sharp knife, slice into 1-inch thick pinwheels, revealing the vibrant layers of meat and filling.

Tips for Perfect Stuffed Flank Steak

Choose the Right Cut

Opt for prime or choice flank steak with a deep red color and even marbling. Avoid cuts with excessive sinew or connective tissue.

Don’t Overstuff

While it’s tempting to add extra filling, overstuffing can make rolling difficult and lead to spillage during cooking.

Let It Rest

Resting the steak after roasting is critical for juiciness and flavor. Cutting too early will cause the juices to run out and dry out the meat.

Experiment with Fillings

Try combinations like:

Prosciutto, arugula, and provolone
Roasted red peppers and fontina
Caramelized onions and blue cheese

Each variation offers a unique flavor profile to keep your dinner exciting.

What to Serve with Stuffed Flank Steak

Pair your steak with sides that enhance its bold flavors:

Garlic mashed potatoes or roasted baby potatoes
Grilled asparagus or sautéed green beans
Herbed couscous or wild rice pilaf
A crisp arugula salad with balsamic vinaigrette

Conclusion

Stuffed flank steak is a spectacular dish that delivers both in flavor and presentation. It’s a meal that satisfies meat lovers while allowing endless creativity with the filling. Whether you’re celebrating a special occasion or simply treating yourself to a gourmet night in, this recipe guarantees applause at the dinner table. With simple steps and quality ingredients, you’ll create a show-stopping centerpiece that tastes as good as it looks.

FAQs

Can I prepare it ahead of time?

Yes. Assemble and roll the steak a day in advance. Wrap tightly in plastic wrap and refrigerate. Sear and roast just before serving.

Can I grill instead of roast?

Absolutely. Sear over high heat on the grill for 3–4 minutes per side, then finish over indirect heat for 20–25 minutes until desired doneness.

Can I freeze stuffed flank steak?

Yes. After assembling (before cooking), wrap tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge before cooking.

What’s the best internal temperature?

For tender and juicy results, aim for 130°F (medium-rare) to 140°F (medium). Use a meat thermometer for accuracy.

What other cheeses work well?

Try provolone, gorgonzola, fontina, or cheddar, depending on the flavor you’re going for.

Stuffed Flank Steak