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Flank steak roll stuffed with spinach peppers and blue cheese, sliced like pinwheels

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.
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 people
Calories 269kcal
Cost $30


  • kitchen twine


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 egg yolk
  • 1 pkg frozen spinach, thawed and extracted of water
  • 2 cloves garlic, minced
  • ½ cup blue cheese
  • ½ cup bread crumbs
  • 2 tablespoon lemon juice from half of a lemon
  • 1 tbs balsamic vinegar
  • 1 ½ lbs. Flank Steak butterflied
  • salt & pepper, to taste


  • 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.



  • 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. 


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