Looking for a delicious and impressive main course for your next party? Why not try cooking a stuffed flank steak? This dish is visually stunning and bursting with flavor. By stuffing the steak with a flavorful filling and rolling it up before cooking, you’ll create a dish as beautiful as it is tasty. Plus, rolled stuffed flank steak is surprisingly easy to make, so you can impress your guests without spending all day in the kitchen. Keep reading for our favorite stuffed flank steak recipe!
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How to Butterfly and Stuff Flank Steak
Butterflying and stuffing flank steak may seem like a daunting task, but with a few simple steps, it’s actually quite easy. Here’s how to do it:
- Lay your flank steak cuts flat on a cutting board, with the grain running vertically.
- Make a horizontal cut along one of the long sides of the steak. Remember not to cut all the way through.
- Open up the steak like a book and use a rolling pin or meat tenderizer to pound it until it’s an even thickness.
Now that you know how to butterfly and stuff flank steak, you’re ready to try out some delicious stuffed flank steak recipes!
Stuffing Ideas
The possibilities for cooking stuffed flank steak are endless, but here are a few of our favorite ideas to get you started:
- Spinach and feta make a creamy yet fresh-tasting filling.
- Mushrooms and onions are perfect for creating a savory stuffing.
- Sundried tomato and basil are perfect for bringing out Mediterranean flavors.
- Philly cheesesteak stuffing is smoky and dairy at the same time.
No matter what filling you choose, or whether you’re cooking the stuffed flank steak in the oven or on a grill, you will always end up with delicious flavors as long as you choose stuffing ingredients that you love.
Tips and Tricks
Here are some tips and tricks to help you butterfly and stuff flank steak like a pro:
- A dull knife will make the task difficult, so make sure your knife is sharp before getting started.
- If you don’t have butcher’s twine, you can always use toothpicks to secure the roll. Just make sure you remove them all before serving. It helps to count how many toothpicks go into the roll so you can count them when you take them out.
- Filling the flank steak with too much filling can cause the whole thing to burst and get ruined during cooking, so aim for a thin layer that covers most of the surface of the flattened steak.
Best method to cook stuffed flank steak
Searing the stuffed flank steak on the stovetop before finishing it in the oven is a great way to achieve a perfectly cooked dish. The high heat of the skillet helps to create a crispy outer layer that locks in all those flavorful juices while finishing it off in the oven ensures that it cooks evenly throughout without drying out.
Stuffed Flank Steak Recipe
If you’re looking for a show-stopping main course to impress your family or guests, this stuffed flank steak recipe is a perfect choice. Check out this stuffed flank steak recipe that’s guaranteed to hit the spot.
Ingredients
- 2 lb flank steak
- 2 tablespoons olive oil
- 2 cups fresh spinach leaves, chopped
- ½ cup sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- ½ cup grated parmesan cheese
- Salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F.
- On a large cutting board, pound the steak cuts with a meat mallet until they’re evenly thin.
- Heat olive oil over medium heat on a skillet or pan. Add spinach, sun-dried tomatoes, and garlic; sauté for about five minutes.
- Remove the pan from heat and stir in parmesan cheese.
- Spread the spinach mixture evenly onto one side of the flank steak.
- Roll up the steak tightly and secure it with kitchen twine or toothpicks.
- Season the outside of the stuffed flank steak with salt and pepper to taste.
- Heat an oven-safe skillet over high heat and add olive oil. Once hot, sear the stuffed flank steak until browned on all sides.
- Transfer the skillet to the oven for approximately 25 minutes or until the desired doneness is achieved.
- Allow it to rest for about five minutes before removing kitchen twine or toothpicks and slicing it into rounds.
- Garnish with fresh parsley leaves (optional) before serving.
Notes
To prevent the steak from drying, rest before slicing. This redistributes the juices inside and keeps the steak juicy and tender. If you have leftovers, you can store them in an airtight container in the fridge for up to three days. Reheat in the oven or microwave before serving.
You can pair this dish with roasted vegetables, mashed potatoes, or a side salad. When shopping for flank steak, go for premium cuts for the best results.
Conclusion
Stuffed flank steak is a delicious and impressive dish that can be easily customized to your taste. Whether you’re hosting a dinner party or want to impress your family, this recipe will surely be a hit. With its juicy and tender meat, flavorful stuffing, and beautiful presentation, this dish will surely please any crowd. So next time you’re in the mood for something special, give this stuffed flank steak recipe a try!
Stuffed Flank Steak
Ingredients
- 2 lb flank steak
- 2 tbsp olive oil
- 2 cups fresh spinach leaves, chopped
- 1/2 cup sun-dried tomatoes, chopped
- 4 garlic cloves, minced
- 1/2 cup grated parmesan cheese
- salt, to taste
- freshly ground black pepper, to taste
Instructions
- Preheat your oven to 375°F
- On a large cutting board, pound the steak cuts with a meat mallet until they’re evenly thin
- Heat olive oil over medium heat on a skillet or pan. Add spinach, sun-dried tomatoes, and garlic; sauté for about five minutes
- Remove the pan from heat and stir in parmesan cheese
- Spread the spinach mixture evenly onto one side of the flank steak
- Roll up the steak tightly and secure it with kitchen twine or toothpicks
- Season the outside of the stuffed flank steak with salt and pepper to taste
- Heat an oven-safe skillet over high heat and add olive oil. Once hot, sear the stuffed flank steak until browned on all sides
- Transfer the skillet to the oven for approximately 25 minutes or until the desired doneness is achieved
- Allow it to rest for about five minutes before removing kitchen twine or toothpicks and slicing it into rounds
- Garnish with fresh parsley leaves (optional) before serving