Stuffed Flank Steak Recipe

Closeup on a plate of cauliflower potato mash topped with two slices of stuffed goat cheese.

5 from 2 votes

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!

Course Main Dish

Cuisine American

Keyword grilled flank steak, stuffed flank steak

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 473kcal

Author Sue Ringsdorf

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!

Nutrition