Stuffed Flank Steak is a hearty, flavor-packed dish that turns a simple cut of beef into a beautiful, impressive meal. Tender flank steak is filled with a creamy spinach and cheese mixture, rolled tightly, then seared and baked to perfection. This Stuffed Flank Steak recipe is perfect for family dinners, weekend gatherings, or whenever you want a satisfying and elegant meal without complicated steps.
Why You’ll Love This Recipe
This Stuffed Flank Steak recipe combines bold flavors with easy preparation. The juicy beef pairs perfectly with creamy ricotta, melted mozzarella, and savory sun-dried tomatoes. It looks impressive when sliced, making it great for serving guests, yet it’s simple enough for a weeknight meal. The recipe is family-friendly, protein-rich, and full of comforting flavors everyone will enjoy.
Ingredients
1.5 lbs flank steak
1 cup spinach, chopped
0.5 cup ricotta cheese
0.5 cup mozzarella cheese, shredded
0.25 cup sun-dried tomatoes, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon olive oil
1 piece kitchen twine
Instructions
- Preheat your oven to 375°F (190°C).
- Place the flank steak on a cutting board. Using a sharp knife, carefully slice the steak horizontally without cutting all the way through, creating a pocket for the filling.
- In a large bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, sun-dried tomatoes, garlic, oregano, salt, and black pepper. Mix until well combined.
- Spread the spinach and cheese mixture evenly inside the steak pocket.
- Roll the steak tightly from one end to the other, keeping the filling inside. Tie the roll securely with kitchen twine in several places.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the Stuffed Flank Steak for 4–5 minutes on each side until browned.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the steak reaches your preferred doneness (about 130°F for medium-rare).
- Remove from the oven and allow the steak to rest for 10 minutes.
- Cut and remove the twine, then slice into 1-inch rounds and serve warm.
Tips & Tricks
Use a sharp knife when creating the pocket to avoid cutting through the steak. If the steak is very thick, gently pound it with a meat mallet before stuffing to help it roll evenly. Fresh spinach can be substituted with lightly sautéed spinach if you prefer a softer texture. For extra flavor, add a sprinkle of grated parmesan cheese to the filling.
Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Searing and Baking
Cuisine: American
Difficulty: Intermediate
Dietary Notes: High protein, halal-friendly
Notes
Serve Stuffed Flank Steak with roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal. If sun-dried tomatoes are very dry, soak them in warm water for a few minutes before chopping to soften them.
Nutrition (Approximate per serving)
Calories: 420
Protein: 38g
Carbohydrates: 5g
Fat: 27g
FAQ
How do I keep the stuffing from falling out?
Roll the steak tightly and tie it securely with kitchen twine in several places to hold the filling inside.
Can I prepare Stuffed Flank Steak ahead of time?
Yes. You can assemble and tie the steak several hours ahead, then store it in the refrigerator until ready to cook.
What temperature should flank steak be cooked to?
For medium-rare, aim for an internal temperature of about 130°F. Adjust according to your preference.
Can I add other fillings?
Yes. Mushrooms, roasted red peppers, or caramelized onions work well with the spinach and cheese mixture.
How do I slice the steak properly?
Let the steak rest after cooking, then slice it into rounds across the roll to show the filling spiral.
Storage
Store leftover Stuffed Flank Steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in a skillet over low heat. For longer storage, wrap slices tightly and freeze for up to 2 months.
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Stuffed Flank Steak with Spinach and Cheese
Ingredients
- 1.5 lbs flank steak
- 1 cup spinach chopped
- 0.5 cup ricotta cheese
- 0.5 cup mozzarella cheese shredded
- 0.25 cup sun-dried tomatoes finely chopped
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 1 piece kitchen twine
Instructions
- Preheat your oven to 375°F (190°C).
- Place the flank steak on a cutting board. Using a sharp knife, carefully slice the steak horizontally without cutting all the way through, creating a pocket for the filling.
- In a large bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, sun-dried tomatoes, garlic, oregano, salt, and black pepper. Mix until well combined.
- Spread the spinach and cheese mixture evenly inside the steak pocket.
- Roll the steak tightly from one end to the other, keeping the filling inside. Tie the roll securely with kitchen twine in several places.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the Stuffed Flank Steak for 4–5 minutes on each side until browned.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the steak reaches your preferred doneness (about 130°F for medium-rare).
- Remove from the oven and allow the steak to rest for 10 minutes.
- Cut and remove the twine, then slice into 1-inch rounds and serve warm.
Notes
Conclusion
Stuffed Flank Steak is a delicious way to transform a simple cut of beef into a flavorful, satisfying meal. With its savory spinach and cheese filling and beautifully sliced presentation, this recipe is perfect for both special occasions and cozy family dinners. Once you try it, this Stuffed Flank Steak may become one of your favorite go-to beef recipes.