18 Delicious Stuffed Flank Steak Recipes for Every Occasion

Stuffed flank steak is the ultimate canvas for creativity in the kitchen, offering endless possibilities to impress at any gathering or cozy family dinner. Whether you’re craving something cheesy, spicy, or packed with fresh herbs, our roundup of 18 mouthwatering recipes has got you covered. Dive in to discover your next show-stopping meal that’s sure to delight every palate at the table!

Spinach and Feta Stuffed Flank Steak

Many evenings, I find myself craving something hearty yet elegant, and that’s when this Spinach and Feta Stuffed Flank Steak comes to mind. It’s a dish that feels special enough for company but is surprisingly simple to pull off on a busy weeknight.

Ingredients

• 1.5 lbs flank steak
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 cloves garlic, minced
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the steak.
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper. Tip: For easier rolling, score the steak lightly with a knife in a crosshatch pattern.
3. In a bowl, mix together the chopped spinach, feta cheese, minced garlic, and dried oregano. Tip: Squeeze out excess moisture from the spinach to prevent the stuffing from becoming soggy.
4. Spread the spinach and feta mixture evenly over the flank steak, leaving a small border around the edges.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine or toothpicks at 1-inch intervals. Tip: Rolling the steak with the grain will make it easier to slice against the grain later.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Remove the steak from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

Flavorful and tender, this stuffed flank steak is a showstopper when sliced to reveal the vibrant green and white swirl of spinach and feta. Serve it alongside roasted potatoes or a crisp salad for a complete meal that’s sure to impress.

Blue Cheese and Walnut Stuffed Flank Steak

Very few dishes manage to strike the perfect balance between elegance and comfort quite like this one. I remember the first time I tried making it; the kitchen was a mess, but the flavors were unforgettable. It’s become my go-to for impressing guests without spending all day in the kitchen.

Ingredients

• 1.5 lbs flank steak
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, garlic powder, and onion powder.
3. Spread the crumbled blue cheese and chopped walnuts evenly over one side of the steak, leaving a small border around the edges.
4. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals to keep the filling inside.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the steak from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful dish.

The combination of creamy blue cheese and crunchy walnuts inside the tender flank steak is a textural dream. Try serving it sliced over a bed of arugula for a peppery contrast that elevates the dish even further.

Mushroom and Swiss Stuffed Flank Steak

Very few dishes bring the comfort and elegance of a well-prepared stuffed flank steak to the table. I remember the first time I tried making it; the kitchen was a mess, but the result was a tender, flavorful masterpiece that had everyone asking for seconds. Now, it’s a go-to for special occasions, and I’ve picked up a few tricks along the way to make it foolproof.

Ingredients

• 1.5 lbs flank steak
• 1 cup sliced mushrooms
• 1 cup shredded Swiss cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, garlic powder, and onion powder.
3. Heat olive oil in a skillet over medium heat and sauté the mushrooms until they’re soft and golden, about 5 minutes.
4. Spread the sautéed mushrooms evenly over the seasoned flank steak, then sprinkle the shredded Swiss cheese on top.
5. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals to keep the filling inside.
6. Place the rolled steak in a baking dish, pour beef broth around it to keep the meat moist, and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Let the steak rest for 10 minutes before slicing to allow the juices to redistribute, ensuring every slice is juicy and flavorful.

Unbelievably tender and packed with the earthy flavors of mushrooms and the creamy melt of Swiss cheese, this dish is a showstopper. Serve it sliced atop a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as beautiful as it is delicious.

Sun-Dried Tomato and Basil Stuffed Flank Steak

Every time I think about making something special for dinner, this Sun-Dried Tomato and Basil Stuffed Flank Steak comes to mind. It’s a dish that feels fancy but is surprisingly straightforward to prepare, and it’s always a hit with my family. I remember the first time I made it; the aroma filled the kitchen, and everyone knew it was going to be a good night.

Ingredients

• 1.5 lbs flank steak
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Kitchen twine for tying

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper.
3. In a bowl, mix together the sun-dried tomatoes, basil, garlic, and Parmesan cheese.
4. Spread the mixture evenly over one side of the flank steak, leaving a 1-inch border around the edges.
5. Roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals. Tip: Make sure the roll is tight to prevent the filling from falling out during cooking.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the steak roll on all sides until browned, about 2 minutes per side. Tip: Searing locks in the juices, ensuring a moist and flavorful steak.
7. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer for the most accurate results.
8. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, making every bite succulent.

Sun-Dried Tomato and Basil Stuffed Flank Steak is a dish that’s as beautiful as it is delicious, with the vibrant colors of the filling peeking through each slice. Serve it atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s sure to impress.

Prosciutto and Mozzarella Stuffed Flank Steak

Oh, the joy of discovering a recipe that feels like a hug in every bite! That’s exactly how I felt when I first tried making Prosciutto and Mozzarella Stuffed Flank Steak. It’s a dish that combines the richness of prosciutto with the creamy melt of mozzarella, all wrapped up in a tender flank steak. Perfect for a dinner that feels special without requiring you to spend all day in the kitchen.

Ingredients

• 1.5 lbs flank steak
• 4 slices prosciutto
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, and garlic powder.
3. Layer the prosciutto slices evenly over the top of the steak, followed by a generous sprinkle of mozzarella cheese.
4. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to keep the filling inside.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Very few dishes offer the same level of satisfaction as slicing into this stuffed flank steak to reveal the layers of prosciutto and melted mozzarella. The contrast between the crispy exterior and the tender, juicy interior is simply irresistible. Serve it alongside a crisp salad or roasted vegetables for a meal that’s sure to impress.

Caramelized Onion and Gorgonzola Stuffed Flank Steak

Yesterday, I found myself staring at a beautiful piece of flank steak in my fridge, pondering how to transform it into something extraordinary. That’s when the idea of stuffing it with caramelized onions and gorgonzola struck me—a combination that never fails to impress.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 2 large onions, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled gorgonzola cheese
• 1/4 cup breadcrumbs
• 2 tbsp chopped fresh parsley
• 1 tsp garlic powder
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onions, salt, and pepper, cooking until caramelized, about 20 minutes. Stir occasionally to prevent burning.
3. While the onions cook, lay the flank steak flat on a cutting board. Using a sharp knife, make a horizontal cut through the middle of the steak, stopping about 1 inch from the opposite edge, to create a pocket.
4. In a bowl, mix the caramelized onions, gorgonzola, breadcrumbs, parsley, and garlic powder. Stuff this mixture into the pocket of the flank steak, then secure the opening with toothpicks.
5. Heat the remaining 1 tbsp olive oil in the skillet over medium-high heat. Sear the stuffed flank steak for 3-4 minutes on each side, until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
7. Remove the steak from the oven, let it rest for 10 minutes before slicing. Pour the beef broth into the skillet to deglaze, scraping up any browned bits for a quick sauce.

What makes this dish stand out is the melt-in-your-mouth tenderness of the flank steak paired with the rich, creamy gorgonzola and sweet onions. Serve it over a bed of mashed potatoes or alongside roasted vegetables for a complete meal that’s sure to wow.

Roasted Red Pepper and Goat Cheese Stuffed Flank Steak

Yesterday, I found myself staring at a beautiful flank steak in my fridge, wondering how to transform it into something extraordinary. That’s when I remembered the jar of roasted red peppers and the creamy goat cheese sitting in my pantry—ingredients that scream flavor and elegance.

Ingredients

• 1.5 lbs flank steak
• 1 cup roasted red peppers, drained and patted dry
• 4 oz goat cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Kitchen twine for tying

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and season both sides with salt, black pepper, garlic powder, and onion powder.
3. Spread the goat cheese evenly over the surface of the steak, leaving a 1-inch border around the edges.
4. Arrange the roasted red peppers on top of the goat cheese in a single layer.
5. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Remove the steak from the oven and let it rest for 10 minutes before slicing.

After resting, the steak reveals a stunning spiral of red peppers and melted goat cheese. The flavors are rich and tangy, with the peppers adding a sweet smokiness. Serve it sliced over a bed of arugula for a light, yet satisfying meal.

Bacon and Cheddar Stuffed Flank Steak

Sometimes, all you need is a hearty meal that feels like a hug on a plate, and that’s exactly what this Bacon and Cheddar Stuffed Flank Steak delivers. I remember the first time I made this dish for a family gathering; the compliments didn’t stop coming, and now it’s a requested favorite. It’s the perfect blend of savory bacon, sharp cheddar, and tender steak that makes every bite unforgettable.

Ingredients

• 1.5 lbs flank steak
• 6 slices bacon
• 1 cup shredded cheddar cheese
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the steak.
2. Lay the flank steak flat on a cutting board and season both sides with salt, black pepper, and garlic powder.
3. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side, then drain on paper towels and crumble.
4. Sprinkle the crumbled bacon and shredded cheddar cheese evenly over the seasoned flank steak.
5. Carefully roll the steak tightly around the filling, starting from one of the longer sides, and secure with kitchen twine at 1-inch intervals.
6. Heat olive oil in an oven-proof skillet over medium-high heat and sear the stuffed steak roll on all sides until browned, about 2 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Remove from the oven and let rest for 10 minutes before slicing to allow the juices to redistribute.

Every slice reveals a beautiful spiral of melted cheese and bacon, making it as visually appealing as it is delicious. The flank steak stays juicy and tender, while the filling adds a smoky, cheesy depth that’s hard to resist. Serve it alongside a crisp salad or roasted vegetables for a complete meal that’s sure to impress.

Artichoke and Parmesan Stuffed Flank Steak

Sometimes, the best dinners come from a little creativity in the kitchen, like the time I decided to stuff flank steak with artichokes and Parmesan. It’s a dish that feels fancy but is surprisingly simple to make, perfect for impressing guests or treating yourself on a weeknight.

Ingredients

• 1.5 lbs flank steak
• 1 cup chopped artichoke hearts
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, and garlic powder.
3. Spread the chopped artichoke hearts evenly over one side of the steak, followed by the grated Parmesan cheese.
4. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to keep the filling inside.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2 minutes per side.
6. Pour beef broth into the skillet around the steak, then transfer the skillet to the preheated oven.
7. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 10 minutes before slicing.

Flavorful and juicy, this stuffed flank steak is a showstopper with its cheesy, artichoke-filled center. Serve it sliced atop a bed of creamy polenta or alongside roasted vegetables for a complete meal that’s as beautiful as it is delicious.

Pesto and Ricotta Stuffed Flank Steak

Craving something that’s both impressive and surprisingly simple to make? I recently stumbled upon this pesto and ricotta stuffed flank steak recipe during a weekend dinner party, and it was a hit. The combination of creamy ricotta and vibrant pesto rolled into tender flank steak is a game-changer for any home cook looking to elevate their meal.

Ingredients

• 1.5 lbs flank steak
• 1 cup ricotta cheese
• 1/2 cup pesto
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides evenly with salt and black pepper.
3. Spread the ricotta cheese evenly over the top side of the flank steak, leaving a 1-inch border around the edges.
4. Dollop the pesto over the ricotta, then use a spoon or spatula to spread it evenly.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to keep it together.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.

The stuffed flank steak comes out incredibly juicy, with the pesto and ricotta creating a creamy, herby center that contrasts beautifully with the savory meat. Serve it sliced atop a bed of arugula for a fresh, colorful presentation that’s sure to impress.

Apple and Brie Stuffed Flank Steak

Nothing beats the combination of sweet and savory, especially when it comes to a dish that’s as impressive as it is delicious. I remember the first time I tried stuffing flank steak with apple and brie; it was a game-changer for my dinner parties. The melty brie and crisp apple slices create a flavor explosion that’s hard to resist.

Ingredients

• 1.5 lbs flank steak
• 1 cup thinly sliced apples
• 4 oz brie cheese, sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, garlic powder, and onion powder.
3. Arrange the sliced apples and brie cheese evenly over one side of the flank steak, leaving a small border around the edges.
4. Carefully roll the steak tightly around the filling, starting from the side with the filling. Tip: Use toothpicks to secure the roll if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Letting the steak rest for 10 minutes before slicing ensures juicy results.
7. Remove the toothpicks, slice the steak into 1-inch thick pieces, and serve immediately. Tip: Drizzle with a balsamic reduction for an extra flavor boost.

The contrast between the tender flank steak and the gooey, sweet filling is simply irresistible. Serve it alongside a crisp green salad or roasted vegetables for a meal that’s as beautiful as it is tasty.

Jalapeno and Cream Cheese Stuffed Flank Steak

Back when I first stumbled upon the idea of stuffing flank steak with jalapeno and cream cheese, I was skeptical. But let me tell you, the combination of spicy jalapenos and creamy cheese wrapped in tender steak is a game-changer for any dinner table.

Ingredients

• 1.5 lbs flank steak
• 4 oz cream cheese, softened
• 2 jalapenos, seeded and diced
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with garlic powder, onion powder, salt, and black pepper.
3. Spread the softened cream cheese evenly over one side of the steak, leaving a small border around the edges.
4. Sprinkle the diced jalapenos over the cream cheese layer for that perfect kick.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to hold its shape.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Vibrant and bursting with flavors, this Jalapeno and Cream Cheese Stuffed Flank Steak is a showstopper. The cream cheese mellows the heat from the jalapenos, while the steak remains juicy and tender. Serve it sliced over a bed of quinoa or alongside roasted vegetables for a complete meal.

Fig and Prosciutto Stuffed Flank Steak

Zesty flavors and hearty meals are my go-to when I’m looking to impress at dinner parties, and this Fig and Prosciutto Stuffed Flank Steak is no exception. I remember the first time I tried it at a friend’s gathering; the combination of sweet figs and salty prosciutto wrapped in tender steak was unforgettable.

Ingredients

• 1.5 lbs flank steak
• 4 slices prosciutto
• 1/2 cup dried figs, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, and garlic powder.
3. Arrange the prosciutto slices evenly over the steak, leaving a 1-inch border around the edges.
4. Sprinkle the chopped figs over the prosciutto.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side.
7. Pour beef broth into the skillet around the steak, then transfer to the preheated oven.
8. Roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
9. Remove from oven and let rest for 10 minutes before slicing.

Resting the steak ensures the juices redistribute, making every slice succulent. The contrast of the crispy prosciutto against the sweet figs and tender steak creates a symphony of flavors. Serve it atop a bed of arugula for a peppery contrast or alongside roasted vegetables for a hearty meal.

Garlic and Herb Stuffed Flank Steak

My kitchen smells like a gourmet restaurant right now, all thanks to the Garlic and Herb Stuffed Flank Steak I just pulled out of the oven. It’s one of those dishes that looks fancy but is surprisingly simple to make, perfect for impressing guests or treating yourself to a special meal.

Ingredients

• 1.5 lbs flank steak
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme, chopped
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup spinach, chopped
• 1/2 cup feta cheese, crumbled

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper.
3. In a small bowl, mix together the minced garlic, rosemary, thyme, and olive oil to create a herb paste.
4. Spread the herb paste evenly over one side of the flank steak.
5. Layer the chopped spinach and crumbled feta cheese on top of the herb paste.
6. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
7. Place the rolled steak on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Let the steak rest for 10 minutes before slicing to allow the juices to redistribute.

This Garlic and Herb Stuffed Flank Steak is a showstopper with its juicy interior and crispy, flavorful exterior. Try serving it with a side of roasted vegetables or a light salad to complete the meal.

Olive Tapenade Stuffed Flank Steak

Last weekend, I found myself staring at a beautiful piece of flank steak, wondering how to transform it into something extraordinary. That’s when I remembered the jar of olive tapenade sitting in my fridge, and the idea for this dish was born. It’s a perfect blend of savory and rich flavors that’ll make any dinner feel special.

Ingredients

• 1.5 lbs flank steak
• 1 cup olive tapenade
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cloves garlic, minced
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak.
2. Lay the flank steak flat on a cutting board and season both sides with salt and black pepper.
3. Spread the olive tapenade evenly over one side of the steak, leaving a small border around the edges to prevent spillage.
4. Roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals. Tip: If the steak is too thick, you can butterfly it to make rolling easier.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Add the rolled steak and sear on all sides until golden brown, about 2-3 minutes per side.
6. Add minced garlic to the skillet and sauté for 30 seconds until fragrant, then pour in the beef broth.
7. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer for the most accurate results.
8. Remove the skillet from the oven and let the steak rest for 10 minutes before slicing. Tip: Resting allows the juices to redistribute, ensuring a moist and flavorful dish.

Every slice of this Olive Tapenade Stuffed Flank Steak reveals a beautiful spiral of flavors, with the tapenade adding a briny depth to the tender beef. Serve it atop a bed of creamy mashed potatoes or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Chorizo and Manchego Stuffed Flank Steak

Yesterday, I found myself staring at a beautiful piece of flank steak in my fridge, wondering how to turn it into something spectacular for dinner. That’s when I remembered the chorizo and Manchego stuffed flank steak I had at a friend’s party last month—utterly delicious and surprisingly simple to make at home.

Ingredients

• 1.5 lbs flank steak
• 1 cup chorizo, cooked and crumbled
• 1 cup Manchego cheese, shredded
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and season both sides with salt, black pepper, garlic powder, and smoked paprika.
3. Spread the cooked chorizo and shredded Manchego cheese evenly over one side of the flank steak.
4. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals. Tip: Make sure the roll is tight to prevent the filling from leaking out during cooking.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed flank steak on all sides until golden brown, about 2-3 minutes per side. Tip: Searing locks in the flavors and gives the steak a beautiful crust.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer to ensure perfect doneness.
7. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, making the steak more tender and flavorful.

Finally, the chorizo and Manchego stuffed flank steak is ready to serve. The combination of spicy chorizo and creamy Manchego cheese creates a burst of flavors with every bite, while the flank steak remains juicy and tender. Serve it sliced over a bed of roasted vegetables or alongside a crisp salad for a complete meal.

Pepperoni and Pizza Stuffed Flank Steak

After a long day of experimenting in the kitchen, I stumbled upon a creation that’s become a family favorite—imagine all the flavors of a pepperoni pizza packed into a juicy flank steak. It’s the kind of dish that makes you wonder why you haven’t been stuffing your steaks with pizza toppings all along.

Ingredients

• 1.5 lbs flank steak
• 1 cup shredded mozzarella cheese
• 1/2 cup pepperoni slices
• 1/4 cup pizza sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the steak.
2. Lay the flank steak flat on a cutting board and season both sides with garlic powder, Italian seasoning, salt, and black pepper.
3. Spread the pizza sauce evenly over the top side of the steak, leaving a small border around the edges.
4. Layer the shredded mozzarella cheese and pepperoni slices on top of the pizza sauce.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to hold its shape.
6. Heat olive oil in an oven-safe skillet over medium-high heat and sear the rolled steak on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Let the steak rest for 10 minutes before slicing to allow the juices to redistribute, ensuring a moist and flavorful bite.

Perfectly sliced, this Pepperoni and Pizza Stuffed Flank Steak reveals a spiral of cheesy, pepperoni-filled goodness that’s as impressive to look at as it is delicious to eat. Serve it alongside a crisp salad or roasted vegetables for a meal that’s sure to impress.

Sweet Potato and Sage Stuffed Flank Steak

Wondering what to do with that flank steak sitting in your fridge? I was in the same boat last Sunday, craving something hearty yet sophisticated. That’s when I stumbled upon this Sweet Potato and Sage Stuffed Flank Steak recipe, a dish that’s as fun to make as it is to eat.

Ingredients

• 1.5 lbs flank steak
• 1 cup mashed sweet potato
• 2 tbsp fresh sage, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth

Instructions

1. Preheat your oven to 375°F (190°C).
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper.
3. Spread the mashed sweet potato evenly over one side of the steak, then sprinkle with chopped sage.
4. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the steak roll on all sides until browned, about 2 minutes per side.
6. Pour beef broth into the skillet around the steak, then transfer to the preheated oven.
7. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Remove from the oven and let rest for 10 minutes before slicing.

Just imagine slicing into this masterpiece, revealing the vibrant sweet potato and sage filling. The flank steak is tender and juicy, perfectly complemented by the earthy sweetness of the filling. Serve it atop a bed of arugula for a pop of color and freshness, or alongside roasted vegetables for a cozy dinner.

Conclusion

Great flavors await in these 18 stuffed flank steak recipes, perfect for any gathering or cozy night in. We’ve rounded up a variety of fillings to suit every taste, ensuring your next meal is anything but ordinary. Don’t forget to try your favorites, share your thoughts in the comments, and pin the recipes you love on Pinterest. Happy cooking!

Bella Bacinos