Baked Stuffed Flank Steak
Stuffed Flank Steak is an easy way to make a simple cut of beef into a dinner that looks as good as it tastes. Tender flank steak is rolled around a cheesy spinach filling, then baked until juicy and ready to slice into beautiful pinwheels. It’s a great recipe for family dinners, holidays, or anytime you want to serve something a little more special.
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🍽️ Recipe Name: Baked Stuffed Flank Steak
⏲️ Ready In: About 1 hour 5 minutes
👥 Serves: 4 to 6
🔥 Calories: 372 per serving (estimated)
🥕 Ingredient Highlights: Flank steak, spinach, mozzarella, Parmesan, roasted red peppers, and cream cheese
📖 Dietary Info: Gluten-free, high-protein
👩🍳 Difficulty: Moderate
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Reasons You’ll Love This Recipe
- Every Slice Is Full of Flavor: Rolling the filling inside the steak creates flavorful pinwheels with spinach, cheese, and roasted red peppers in every bite.
- An Easy Special Occasion Dinner: This recipe looks elegant enough for guests while using simple ingredients and straightforward steps.
- Butterflying Creates Even Cooking: Pounding the steak to an even thickness helps it cook evenly and makes rolling much easier.
- Perfect for Make-Ahead Meals: Assemble the stuffed steak ahead of time and refrigerate until you’re ready to bake.
If you love easy steak dinners, try my Sheet Pan Steak Fajitas for a quick weeknight meal. My Instant Pot Fajitas are just as fast using the pressure cooker. Milanesa Steak is another great pick if you want a crispy, breaded cutlet instead.
Stuffed Flank Steak Recipe Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Flank Steak: Butterflying and pounding the steak creates an even surface that’s easy to roll and cooks evenly.
- Salt: Seasons the beef and enhances the overall flavor.
- Black Pepper: Adds a mild peppery finish.
- Garlic Powder: Gives the steak an extra layer of flavor.
- Italian Seasoning: Adds herbs that pair perfectly with the filling.
- Olive Oil: Used to sauté the spinach and garlic.
- Fresh Spinach: Wilts down into a tender filling while adding color and freshness.
- Garlic: Fresh minced garlic adds bold flavor to the filling.
- Mozzarella Cheese: Melts into the filling and creates a creamy texture.
- Parmesan Cheese: Adds a salty flavor that complements the mozzarella.
- Roasted Red Peppers: Bring a slightly sweet flavor and vibrant color.
- Cream Cheese: Helps bind the filling together so it stays inside the steak while baking.
Substitutions and Variations
- Use Provolone Cheese: Swap the mozzarella for provolone for a slightly sharper flavor.
- Add Mushrooms: Sauté chopped mushrooms with the spinach for extra texture and flavor.
- Make It Spicy: Stir crushed red pepper flakes into the filling for a little heat.
- Try Sun-Dried Tomatoes: Replace the roasted red peppers with chopped sun-dried tomatoes for a richer flavor.
How to Make Stuffed Flank Steak (Step-by-Step Directions)
STEP 1: Preheat the oven to 375°F. Butterfly the flank steak on a cutting board to create an even thickness. Cover with plastic wrap and pound it to about 1/2 inch thick. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
STEP 2: Heat olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the spinach and cook until wilted.
STEP 3: Remove the skillet from the heat. Stir in the mozzarella, Parmesan, roasted red peppers, and cream cheese until combined.
STEP 4: Spread the filling evenly over the steak, leaving a 1 inch border around the edges. Starting from one long side, roll the steak tightly into a log. Secure with kitchen twine or toothpicks at 1 to 2 inch intervals.
STEP 5: Place the rolled steak seam side down in a baking dish. Roast for 35 to 40 minutes. The internal temperature should reach 135°F for medium-rare or 145°F for medium.
STEP 6: Remove from the oven and let the steak rest for 10 minutes. Cut into rounds and serve warm.
Tips for Making Stuffed Rolled Flank Steak
- Pound the Steak Evenly: An even thickness makes rolling easier and helps the steak cook uniformly.
- Leave a Border Around the Filling: Keeping about an inch around the edges helps prevent the filling from spilling out.
- Roll Tightly: A tight roll creates neat pinwheel slices after baking.
- Rest Before Slicing: Letting the steak rest helps keep the juices inside the meat.
Common Mistakes to Avoid When Making Stuffed Flank Steak in the Oven
- Overfilling the Steak: Too much filling makes the steak difficult to roll and can cause it to burst while cooking.
- Skipping the Twine: Properly securing the roll helps it hold its shape throughout baking.
- Overcooking the Steak: Use a meat thermometer to avoid dry, tough beef.
- Slicing Immediately: Resting the steak first keeps the juices from running onto the cutting board, leaving the steak dry.
How to Store
- Storage: Store leftover stuffed flank steak in an airtight container in the refrigerator for up to 4 days.
- Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm slices in a 325°F oven, covered with foil, until heated through, or microwave in short intervals.
Serving Suggestions
Serve stuffed flank steak with Air Fryer Hasselback Potatoes for a crisp side. A cool Cucumber Dill Salad balances the rich filling. Crescent Roll Garlic Bread with Parmesan is perfect for soaking up the juices.
Stuffed Flank Steak FAQs
Yes, roll and stuff it up to a day ahead, then cover and refrigerate until you are ready to bake.
Pull it at 135°F for medium-rare or 145°F for medium, then let it rest before slicing.
Yes, sear it over indirect heat on the grill until it reaches your desired temperature.
Other Stuffed Recipes You May Enjoy
- Try my Chorizo Stuffed Poblano Peppers for a flavorful dinner filled with bold spices and plenty of cheesy goodness.
- My Avocado Caprese Salad is a fresh and colorful side dish that pairs perfectly with hearty meals.
- Shepherd’s Pie Baked Potato combines two comfort food favorites into one filling meal that’s easy to make.
- Apple Feta Stuffed Pork Tenderloin is another elegant main dish that’s perfect for holidays and special occasions.
- Creamy Chicken Stuffed Poblano Enchiladas are packed with a rich, creamy filling that’s perfect for family dinners.
Stuffed Flank Steak
Ingredients
- 1 ½ to 2 pounds flank steak
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon olive oil
- 2 cups fresh spinach chopped
- 3 cloves garlic minced
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ cup roasted red peppers chopped
- 2 tablespoons cream cheese softened
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Place the flank steak on a cutting board. Butterfly the steak so it opens into an even layer. Cover with plastic wrap and gently pound it to approximately 1/2-inch thick.
- Season both sides of the steak evenly with the salt, black pepper, garlic powder, and Italian seasoning.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the chopped spinach and cook until wilted. Remove the skillet from the heat.
- Add the mozzarella cheese, Parmesan cheese, roasted red peppers, and softened cream cheese to the spinach mixture. Stir until everything is evenly combined.
- Spread the filling over the steak, leaving about a 1-inch border around the edges.
- Starting from one of the long sides, roll the steak tightly into a log. Secure the roll with kitchen twine or toothpicks every 1 to 2 inches.
- Place the stuffed flank steak seam-side down in a baking dish.
- Roast for 35 to 40 minutes, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare or 145 degrees Fahrenheit for medium.
- Remove the steak from the oven and let it rest for 10 minutes before slicing.
- Slice into pinwheels and serve warm.
Notes
- Pat the Steak Dry: Blot the flank steak with paper towels before seasoning so the spices stick better and the outside browns nicely.
- Bring the Steak Closer to Room Temperature: Let the steak sit out for 20 to 30 minutes before assembling to help it cook more evenly.
- Use Freshly Shredded Cheese: Freshly shredded mozzarella melts more smoothly than pre-shredded cheese, which contains anti-caking agents.
- Place the Seam Side Down: Position the rolled steak with the seam facing down in the baking dish to help it stay tightly rolled while it cooks.
- Slice with a Sharp Serrated Knife: A sharp knife cuts through the pinwheels cleanly without pulling out the filling.
Nutrition Information
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Final Thoughts
Rolled stuffed flank steak is an easy way to turn a budget-friendly cut of beef into an impressive meal. The savory spinach, cheese, and roasted red pepper filling keeps every slice flavorful, while the rolled presentation makes it perfect for entertaining or family dinners. Once you make this stuffed flank steak recipe, it’s sure to become a favorite for holidays and special occasions.
