Stuffed Flank Steak

Roll it up! I’m taking all of the traditional steak accompaniments of caramelized onions and sautéed mushrooms, and stuffing it all into a cheesy stuffed flank steak pinwheels.

 

Your Shopping List

The ingredient list for this stuffed flank steak is quite simple. A full list of ingredients with measurements for beef pot pie is available in the printable recipe card below.

• Flank steak – You want to make sure your steak is butterflied. You can ask your butcher to do it, or check the notes of the recipe card for instructions to do it on your own.
• Vegetable oil – This is what we use to sauté the mushrooms, onions and garlic. Any neutral oil will work.
• Mushrooms – You can use any variety of mushrooms you’d like. I like to use button mushrooms.
• Sweet onion – I like using a sweet onion like yellow onion for flavor, but you can use a white onion if you prefer.
• Garlic – It’s always best to use fresh garlic cloves instead of pre-minced jarred garlic. The flavor is more pungent.
• Italian parsley – Freshly chopped parsley add both freshness and flavor to the filling of this stuffed flank steak.
• Seasoning – I use a blend of coarse kosher salt, ground white pepper, smoked paprika, garlic powder and onion powder to season this flank steak.
• Feta cheese – I like using feta, a harder cheese, instead of soft cheese for this recipe because it has less tendency to melt and drip out. You can use mozzarella or Swiss, if you prefer.
• Extra virgin olive oil – Once stuffed, we rub the flank steak with oil to allow the seasonings to stick.

This is How We Do It

This stuffed flank steak is a labor of love, but the end result is more than worth it! Just follow these simple steps.

1. Tenderize and flatten steak. Use a meat mallet to tenderize and flatten the flank steak. The thinner the steak, the easier it will be to roll, but you also want to avoid making holes. 
2. Prepare oven and baking dish. Preheat the oven and coat the bottom of a 9×13 inch glass baking dish with cooking spray. Set aside.
3. Sauté mushrooms, onion, garlic and parsley. Heat the vegetable oil in a medium skillet over medium heat. Add the mushrooms, onion, garlic and parsley, cooking until reduced in volume by at least half. Remove the skillet from the heat and allow to cool slightly.
4. Season steak with salt and pepper. Lay the butterflied flank steak out on a cutting board. Season it with the salt and the white pepper.
5. Top with mushroom mixture and cheese. Evenly distribute the mushroom mixture, leaving about 1/2 inch along the edges. Evenly distribute the feta cheese.
6. Roll and tie. Roll the steak along the grain into a roll. Fasten with the cooking twine. The twine should be tight enough to hold it in a roll, but not so tight that your filling is being pushed out.
7. Rub with oil and top with seasoning. Rub the exterior of the roast with the olive oil on the exterior of your rolled flank steak. In a small bowl, mix together the salt, white pepper, smoked paprika, garlic powder and onion powder. Rub this into the tied roast and transfer it to the prepared baking dish.
8. Add beef consume to baking dish. Pour the beef consume into the bottom of the baking dish (not over top of the roast).
9. Bake until the roast is between 125°F (rare)-140°F (medium) using a digital internal thermometer.
10. Allow to rest before slicing. Remove the roast and allow it to rest before slicing into pinwheels.

Make it A Meal

This stuffed flank steak is also great for serving at dinner parties, as the cut of meat won’t cost you pennies on the dollar compared to buying individual steaks for all your guests.

And the classic flavors can be combined with any side dishes or even an additional protein like grilled shrimp or small broiled lobster tails.

Some of my favorite sides to serve this stuffed flank steak with are creamy mashed potatoes, green beans or broccoli and a nice side salad. Garlic bread or dinner rolls are always a good option too.

Storage and Freezing

How to Store

You can store any leftover steak in an airtight container in the refrigerator for up to five days.

Can I Freeze Stuffed Flank Steak?

You sure can! Cooked steak can be stored in the freezer for up to three months in an airtight container.

More Easy Beef Recipes

You seem like the type of foodie friend who also enjoys a good beef recipe. Here are a few more that you can put on your weekly menu.