Stuffed Flank Steak Recipe
This Stuffed Flank Steak Recipe is filled with spinach, mushrooms, roasted red peppers, and goat cheese – then rolled and grilled to perfection. This impressive yet easy dinner is perfect for entertaining or a special family meal!
Flank Steak Pinwheels
Nothing spells summer more than a hot, smoky grill. We grew up in the Midwest, and I can still imagine how I felt when Dad fired up the backyard grill on a perfectly warm evening. He’d have his Gin and Tonic in one hand, and a grilling spatula in the other, calling us outside to stand over the grill with him. Makes me smile thinking about it.
Even today when we fire up the grill, I tend to want to gather outside. Pop open a beer or make grapefruit gin cocktails (a new fave), chat with my man, and take in all the sights and smells of grilling.
While my dad’s specialty was rotisserie chicken, ours varies between these steak pinwheels, Mushroom Beef Burgers, Beef Kabobs on the Grill, and Smoked Spatchcock Chicken.
Why we love this recipe:
- Flavor-packed – The stuffing adds layers of savory, cheesy goodness that makes every bite delicious.
- Juicy and tender – When cooked properly, the flank steak stays moist and melts in your mouth.
- Impressive presentation – Rolled and sliced, it looks fancy and perfect for entertaining.
- Customizable – You can stuff it with different types of cheese and/or veggies and customize it to your liking!
Ingredients needed for Stuffed Flank Steak:
You’ll need a handful of simple ingredients for this steak recipe. I recommend asking your local butcher to butterfly the flank steak.
- Flank Steak – I used a two pound flank steak. This serves approximately four people, but I recommend making two of these if serving a group or big eaters.
- Cheese – Goat cheese is the perfect flavor for stuffing steak. One of our favorites for sure!
- Jarred Peppers – Use about 1/2 cup of jarred roasted red peppers.
- Fresh Veggies – You’ll need to sauté some onion, mushrooms, spinach, and garlic.
- Olive Oil – A bit for sautéing the veggies and a bit more for drizzling over the steak.
- Seasonings – Kosher salt, freshly ground black pepper, and garlic powder.
How to make Stuffed Flank Steak:
Step 1
Butterfly the steak. Use a sharp knife to carefully butterfly the flank steak—take your time to avoid cutting all the way through or poking holes in the meat. Once opened, use a meat tenderizer to pound it evenly thinner. Season both sides generously with kosher salt, freshly ground black pepper, and garlic powder.
NOTE: If you prefer, you can also have your butcher butterfly the steak for you to save a step.
Step 2
Make the stuffing. Heat a pan over medium heat and add olive oil. Add onions and mushrooms and sauté for a few minutes. Then add garlic and stir for 30 seconds. Add baby spinach, salt and pepper – and cook until spinach is wilted. Remove from heat, and add roasted red peppers.
Add the warm veggies to a bowl with the goat cheese and use your hands or a hand mixer to combine.
Step 3
Add filling and roll the steak. Spread the stuffing all over the butterflied flank steak, leaving some space around the edges. Carefully roll up the steak and try to keep the stuffing inside. Then wrap some kitchen twine around the steak, securing it in several places. Add seasonings to outside of steak roll – kosher salt, black pepper, and garlic powder.
*NOTE: When rolling the steak, make sure you go in the correct direction so that when you slice it, you can cut AGAINST the grain. This will ensure a tender steak.
Step 4
Grill stuffed flank steak. Preheat outdoor grill to 400 degrees. Once it’s hot, place the stuffed flank steak on the grill. Top with seasoned salt, if desired. Close the lid, and rotate meat occasionally (and carefully) to all sides, until done. Some of the stuffing will most likely fall out, but the goal is to keep most of it inside. 😀
**NOTE: The meat will take longer to cook than average, because of the thickness of the roll. Make sure you check the temperature for your desired doneness.
Here are the recommended internal temperatures for flank steak:
- Rare: 120–125°F – cool red center
- Medium-rare: 130–135°F – warm red center, tender and juicy
- Medium: 140–145°F – warm pink center, slightly firmer
- Medium-well: 150–155°F – mostly brown with a hint of pink
- Well done: 160°F+ – fully cooked through, little to no pink
Step 5
Let rest. Remove steak from grill (and scoop up any filling that spilled out) and let rest for at least 10 minutes before slicing.
Step 6
Serve. Slice the meat ACROSS the grain and serve with your choice of sides.
Store leftovers in an airtight container in your refrigerator for 3-4 days. Reheat gently.
Why flank steak?
Flank Steak is one of my favorite cuts of beef to cook with. I use it in my Flank Steak Fajita Salad, my Beef and Broccoli Stir Fry, and it also makes awesome tacos and burritos.
Flank steak is a cut from the abdominal muscles or lower chest of the cow. It comes from a well-exercised part, and can be tough unless it’s cut across the grain, sometimes marinated, and quickly cooked and then thinly cut.
Recipe FAQs:
Use a sharp knife and slice horizontally through the middle of the steak, stopping just before cutting all the way through. Open it like a book, then pound it gently with a meat mallet to make it even in thickness.
Popular fillings include a mix of spinach, garlic, herbs, and cheese (like mozzarella, provolone, goat cheese, or feta). You can also add sautéed mushrooms, roasted peppers, or even sun-dried tomatoes for extra flavor.
Roll the steak tightly, starting from one long side, and secure it with kitchen twine or toothpicks.
Absolutely. You can prepare and roll the steak a day in advance, keep it tightly wrapped in the fridge, and grill it right before serving.
To bake stuffed flank steak, sear it first in a hot skillet to brown all sides, then transfer it to a 375°F oven and bake for 25–30 minutes, until it reaches your desired temp. Let it rest for 10 minutes before slicing against the grain into thick pinwheels.
What to serve with Stuffed Flank Steak:
- A cocktail – To begin, I believe you need to have a cocktail while grilling. It’s something my Dad taught me over the years, and I agree (as long as you are 21 and able). We love some nice Frozen Gin and Tonics
- A salad – You could make our Healthy Broccoli Salad, my favorite Spinach Salad, or some Creamy Potato Salad.
- Potatoes – Try our Small Potatoes on the Grill, some Loaded Twice Baked Potatoes, or some Roasted Potatoes and Brussels Sprouts (with bacon).
Kitchen Tools Used: (Affiliate Links)
xoxo ~Sue
Stuffed Flank Steak Recipe
Ingredients
- 2 pounds flank steak – butterflied
- 1 Tablespoon olive oil
- 1/3 cup onion – diced
- 1 cup sliced Bella mushrooms
- 2 cups baby spinach leaves
- 3 cloves garlic – minced
- kosher salt and freshly ground black pepper – to taste
- 1/2 cup roasted red peppers – jarred and sliced
- 6-8 oz. goat cheese
- kosher salt, freshly ground black pepper, garlic powder – or other grilling seasonings
Instructions
- Butterfly the steak. Use a sharp knife to carefully butterfly the flank steak—take your time to avoid cutting all the way through or poking holes in the meat. Once opened, use a meat tenderizer to pound it evenly thinner. Season both sides generously with kosher salt, freshly ground black pepper, and garlic powder.NOTE: If you prefer, you can also have your butcher butterfly the steak for you to save a step.2 pounds flank steak
- Make the stuffing. Heat a pan over medium heat and add olive oil. Add onions and mushrooms and sauté for a few minutes. Then add garlic and stir for 30 seconds. Add baby spinach, salt and pepper – and cook until spinach is wilted. Remove from heat, and add roasted red peppers.Add the warm veggies to a bowl with the goat cheese and use your hands or a hand mixer to combine.1 Tablespoon olive oil, 1/3 cup onion, 1 cup sliced Bella mushrooms, 3 cloves garlic, 2 cups baby spinach leaves, kosher salt and freshly ground black pepper, 1/2 cup roasted red peppers, 6-8 oz. goat cheese
- Add filling and roll the steak. Spread the stuffing all over the butterflied flank steak, leaving some space around the edges. Carefully roll up the steak and try to keep the stuffing inside. Then wrap some kitchen twine around the steak, securing it in several places. Add seasonings to outside of steak roll – kosher salt, black pepper, and garlic powder.*NOTE: When rolling the steak, make sure you go in the correct direction so that when you slice it, you can cut AGAINST the grain. This will ensure a tender steak.kosher salt, freshly ground black pepper, garlic powder
- Grill stuffed flank steak. Preheat outdoor grill to 400 degrees. Once it’s hot, place the stuffed flank steak on the grill. Top with seasoned salt, if desired. Close the lid, and rotate meat occasionally (and carefully) to all sides, until done. Some of the stuffing will most likely fall out, but the goal is to keep most of it inside.
- Let rest. Remove steak from grill (and scoop up any filling that spilled out) and let rest for at least 10 minutes before slicing.
- Serve. Slice the meat ACROSS the grain and serve with your choice of sides.
Notes
- If you prefer, you can also have your butcher butterfly the steak for you to save a step.
- When rolling the steak, make sure you go in the correct direction so that when you slice it, you can cut AGAINST the grain. This will ensure a tender steak
- The meat will take longer to cook than average, because of the thickness of the roll. Make sure you check the temperature for your desired doneness.
- Some of the filling may fall out while grilling. The goal is to keep MOST of it inside!
Just bought my butchers twine! Love this recipe!
That’s great news, Josh!
Amazing! Due to the roll thickness, leave it on for a few more minutes than you think and don’t worry about having some cheese run out. Adds flavor to your next grill outing!
Great advice! 🙂