Stuffed Flank Steak

Stuffed Flank Steak is impressive looking yet relatively easy to make. It’s filled with delicious cheese, roasted bell peppers, and spinach. Everyone will be asking for seconds! It pairs nicely with Instant Pot Wild Rice. It’s a beautiful presentation, especially for entertaining. But you don’t need to wait for a dinner party to serve this, it works great for a regular family meal too. 

Are you a steak lover? Flank steak is a pretty affordable cut of red meat. So if you have a larger family, or you’re entertaining, this is a great way to enjoy some red meat. It’s the same cut of meat I use in my Steak Fajitas. 

Good to know before you start

• For Flank Steak Pinwheels you’ll need about 1 1/2 pounds of flank steak butterflied. Have your butcher butterfly it for you. They’re experts and it saves you a step! I’ve included instructions on how to do it just in case that’s not an option.
• You’ll need frozen spinach thawed. Take it out of the freezer a day ahead so it’s ready for you. Just let it thaw in a bowl in the fridge
• This recipe calls for charred peppers– I love doing these myself because the flavor is amazing, but, they sell roasted peppers in a jar, so if that’s easier for you, go for it.
• The steak is tied up with kitchen twine. Have this out and ready before you begin.

How to butterfly the steak

It sounds fancy, but this just means to slice it horizontally, in half, but not all the way through, you want it to open like a book. You’re making the steak thinner. 

1. Lay the steak out on a cutting board with the shorter end closest to you. It should be somewhat rectangular shaped, and you want to cut on the long side.
2. Put your hand on top to hold the steak in place, using a long sharp knife, lay it halfway down the edge of the steak, keeping it level with the cutting board.
3. Begin slicing the steak horizontally. Once you get a little ways in, it helps to grab the edge that you just cut and slowly peel that back as you cut. Stop cutting when you are about an inch from the end. DON’T CUT ALL THE WAY THROUGH. Open the steak up like a book. Now it’s ready to stuff. 

Charring the peppers

• Char the peppers by placing them on a rimmed baking sheet and placing them under the broiler on high. The skin will turn completely black. You’ll need to turn the peppers so all sides are charred.
• Using tongs, remove the peppers from the oven and place them in a bowl. Cover the bowl tightly with plastic wrap, let it rest 15 minutes. 
• After the peppers have rested, and are cool enough to touch, peel off the char, remove the stem and seeds, and dice.

How to make Stuffed Flank Steak

STEP ONE: Prep ingredients

Char the peppers and butterfly the steak. While the peppers are resting, combine the rest of the stuffing ingredients in a bowl. Once you’ve finished with the peppers, add them in and stir it.

STEP TWO: Stuff the steak

Spread the spinach mixture over the meat, leaving a one-inch border around the edges. Starting with the long edge, roll the steak up and secure it with 3 pieces of kitchen twine. Sprinkle the roll with salt and pepper.

STEP THREE: Cook 

Place the stuffed flank steak on a rimmed baking sheet and bake in a 425° oven for 35 minutes. Then move the pan to the broiler. My broiler is in the top of my oven, so I move the pan to the upper third rack and turn the broiler on. Broil for 10 minutes, turning once. This will brown up the meat and give it a golden crust. 

Notes:

• To get a head start, you can prepare the peppers the day before, store in an airtight container in the refrigerator
• Thaw the spinach the day before or well before you start your recipe.
• Use the cheese of your choice. We love blue cheese, but goat cheese also tastes wonderful! You can even use shredded mozzarella or provolone. 
• For a low carb option, substitute almond flour or oat flour for the bread crumbs
• Use 2 sets of tongs to turn the meat halfway through it’s broiling time. Take it out the oven, use a pair of tongs in each hand and grab the ends of the steak roll, turn it halfway, and put it back in the oven. 

More Steak Recipes

Grilled Steak Fajitas

Tender juicy steak loaded with flavor, topped with crisp peppers and onions and all the fajita fixin’s. These grilled flank steak fajitas will feed a crowd.

Sheet Pan Steak and Veggies

An easy flavorful steak dinner in minutes! Sheet Pan Steak and Veggies is an easy weeknight meal, or a fuss free fancy dinner. Tender steak and perfectly roasted vegetables smothered in a homemade Boursin cheese sauce.  

Check out this recipe

Homemade Philly Cheesesteak

Now you can have the popular Philly Cheesesteak sandwiches at home! Tender steak, green peppers, and onions smothered in melted cheese! This will become one of your go-to dinner recipes!

Check out this recipe

Let me know that you enjoyed this recipe by giving me a 5-star rating.

Let’s be friends! You can follow me on YouTube, Pinterest, Facebook, and Instagram.

Stuffed Flank Steak Recipe

Stuffed Flank Steak

These flank steak pinwheels are stuffed with blue cheese, spinach and roasted peppers.  They’re easy enough for a weeknight meal, yet impressive enough for your next dinner party.

4 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: flank steak, low carb, stuffed steak

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Servings: 8 people

Calories: 269kcal

Author: Chellie Schmitz

Cost: $30

Equipment

• kitchen twine

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 egg yolk
• 1 pkg frozen spinach, thawed and extracted of water
• 2 cloves garlic, minced
• 1/2 cup blue cheese
• 1/2 cup bread crumbs
• 2 tbsp lemon juice from half of a lemon
• 1 tbs balsamic vinegar
• 1 1/2 lbs. Flank Steak butterflied
• salt & pepper, to taste

Instructions

• Turn the broiler on high.  Place the bell peppers on a baking sheet and place under the broiler. Turn every few minutes until both peppers are completely black
• Remove from the broiler and place in a bowl and cover with plastic wrap for 10 minutes.
• Turn off the broiler and preheat the oven to 425.
• Combine egg yolk, spinach, garlic, lemon juice, vinegar, cheese, and bread crumbs in a bowl.  Set aside
• Once the peppers are cool enough to touch, peel off blackened skin, it should come off easily.  Dice the peppers and add them to the spinach mixture.
• Butterfly the steak (or have the butcher do it!) and lay it out.  Spread the spinach mixture on top leaving a one inch boarder around the edges.
• Roll steak up and secure with kitchen twine.
• Sprinkle Salt and Pepper over the steak roll.
• Bake for 35 minutes.  
• Turn on the broiler again and bake for 10 minutes more, turning once.  This browns up the meat beautifully.
• Remove from the oven and let rest for 10 minutes, slice and serve.

Notes

• Have your butcher butterfly the steak for you.
• To get a head start, thaw the spinach and prepare the peppers the day before, store in an airtight container in the refrigerator.
• You can use jarred roasted peppers in place of roasting them yourself.
• substitute goat cheese, shredded mozzarella, or provolone cheese for the blue cheese.
• For a low carb option, substitute almond flour or oat flour for the bread crumbs
• Use 2 sets of tongs to turn the meat halfway through it’s broiling time. Take it out the oven, use a pair of tongs in each hand and grab the ends of the steak roll, turn it halfway, and put it back in the oven. 

 

 

 

Nutrition

Calories: 269kcal | Carbohydrates: 12g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 321mg | Potassium: 680mg | Fiber: 2g | Sugar: 2g | Vitamin A: 6340IU | Vitamin C: 66.2mg | Calcium: 167mg | Iron: 3.4mg

Tried this recipe?I love to see what’s on YOUR table! Mention @artfrommytable or tag #artfrommytable on your favorite social.