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.

The key to making the most robust stuffed flank steak is the sweat out the stuffing ingredients before stuffing. It reduced water and volume, ensuring you can stuff the most into your butterflied steak.

Another tip for preparing any cut of beef, including this one, is to slice and serve it against the grain. Cutting against the grain shorness the fibers making the toughest cut of meat seem more tender and the most tender melt in your mouth.

Before you start, make sure you have cooking twine on hand. I’ve tried to secure stuffed meats with toothpicks in a pinch and it just doesn’t work.

Twine not only helps to keep the shape in a roll, bust also holds the beef fibers together, allowing it to cook more evenly.

The only slight pitfall to making a stuffed flank steak is that it is challenging to get the entire thing to rare (listen, foodie friends, I like mine nearly raw.)

It is just the nature of the beast, but even if you enjoy a rare steak like I do, the flavors do more than make up for the temperture and you can usually get the center to your desired doneness.

But on a good note, you might not get it super rare, but you will get cheesy goodness and tender steak! 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.

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.

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.

Beef Main Dishes

Carne alla Pizzaiola

5 from 4 votes

Beef Main Dishes

Balsamic Slow Cooker Pot Roast

5 from 7 votes

Beef Main Dishes

Baked Eye of Round Roast

4.20 from 15 votes

Stuffed Flank Steak

5 from 9 votes

Mushroom Cheese Stuffed Flank Steak is a delicious and succulent main dish with cheese, mushrooms and garlic.

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Resting: 5 minutes mins

Total Time: 1 hour hr

Servings: 4

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Equipment

• Garlic press
• Meat Tenderizer
• 9×13 Baking Dish
• Cooking Twine
• Favorite Chef's Knife

Ingredients

• 2 pound flank steak , butterflied* See notes
• 1 teaspoon vegetable oil
• 1 cup mushrooms , finely chopped
• 1/4 cup sweet onion , minced
• 3  cloves garlic , minced
• 2 tablespoons Italian parsley , minced
• 2 teaspoons coarse kosher salt , divided
• 1 teaspoon ground white pepper , divided
• 1/2 cup feta cheese , crumbled
• 1 tablespoon extra virgin olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 10 ounces beef consume

Instructions

• 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. Instructions on how to butterfly your roast are in the note section. You can also ask the butcher to do this for you.
• Preheat the oven to 375°F. Coat the bottom of a 9×13 inch glass baking dish with cooking spray. Set aside.
• 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, approximately 7-9 minutes. Remove the skillet from the heat and allow to cool slightly.
• Lay the butterflied flank steak out on a cutting board. Season it with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Evenly distribute the mushroom mixture, leaving about 1/2 inch along the edges. Evenly distribute the feta cheese.
• 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.
• 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 remaining 1 teaspoon of salt, 1/2 teaspoon of white pepper, smoked paprika, garlic powder and onion powder. Rub this into the tied roast and transfer it to the prepared baking dish.
• Pour the beef consume into the bottom of the baking dish (not over top of the roast).
• Bake for 35-40 minutes, or until the roast is between 125°F (rare)-140°F (medium) using a digital internal thermometer.
• Remove the roast and allow it to rest for 10 minutes before slicing into pinwheels.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Notes

If you weren’t able to find a butterflied flank steak at the store (or the butcher wasn’t able to do it for you,) you might need to prepare your flank steak.  You are aim for 1/4- 1/2 inch thickness. Lining a very sharp knife parallel with your cutting board and slice through the center of the steak, stopping just short of cutting all the way through. You should be able to open it up like a book and the surface area of the meat will have doubled.

Nutrition

Calories: 408 kcal, Carbohydrates: 3 g, Protein: 53 g, Fat: 19 g, Saturated Fat: 8 g, Cholesterol: 152 mg, Sodium: 596 mg, Potassium: 931 mg, Sugar: 1 g, Vitamin A: 250 IU, Vitamin C: 4.4 mg, Calcium: 151 mg, Iron: 4 mg

Author: Chef Jessica Anne

Calories: 408

Course: Main Course, Main Dish

Cuisine: American

Keyword: stuffed flank steak

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