Introduction
If you’re looking to impress your family or guests with a dish that combines sophistication, flavor, and ease, look no further than Stuffed Flank Steak. This recipe transforms a simple flank steak into a beautiful, flavorful centerpiece by filling it with a savory mixture of herbs, cheese, and vegetables. As you slice through the steak, the stuffing is revealed in all its glory—juicy, tender, and bursting with flavor. It’s the kind of dish that feels like a special treat but doesn’t require a lot of effort to prepare. Whether for a family dinner, holiday feast, or a special celebration, Stuffed Flank Steak is sure to elevate the meal and impress everyone at the table.
I came across this recipe while looking for a way to bring something fresh and exciting to a dinner party. After a few tweaks to my own taste, it quickly became a family favorite. It’s an ideal way to enjoy the rich, beefy flavor of flank steak while introducing layers of texture and flavor with a simple stuffing. Not only does it make a stunning presentation, but the best part is that it’s incredibly easy to prepare—especially when you have the right ingredients and a few simple steps.
What I love most about this dish is how versatile it is. You can customize the stuffing based on what you have in your pantry or what flavors you’re craving. Whether you prefer a cheesy spinach filling or a blend of herbs and mushrooms, the sky’s the limit. This dish is also perfect for those who want a little bit of elegance in their meal without spending hours in the kitchen.
Why You’ll Love This Recipe
- Elegant and Impressive: The presentation of the stuffed steak is sure to wow your guests, making it perfect for special occasions or intimate dinners.
- Simple Ingredients, Big Flavor: With just a few basic ingredients, the stuffing delivers big flavor that complements the rich, tender beef.
- Customizable Stuffing: You can make this dish your own by swapping out ingredients based on your preferences—add some mushrooms, garlic, or even sun-dried tomatoes for a personal touch.
- Juicy and Tender Steak: The flank steak cooks to perfection, staying juicy and flavorful with each slice. The searing step locks in the juices, while the oven finishes the cooking process.
- Easy to Prepare: Despite its impressive look, this dish is relatively simple to prepare, requiring just a few straightforward steps.
- Perfect for Entertaining: The steak makes for an ideal main course when you’re hosting a dinner party or holiday gathering, serving as both the star and the conversation piece.
Preparation Time and Servings
- Total Time: 1 hour (20 minutes prep, 40 minutes cooking)
- Servings: 4-6
- Nutrition Facts (per serving):
- Calories: 450
- Protein: 45g
- Carbs: 8g
- Fat: 30g
Ingredients
- 1 flank steak (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/4 cup sun-dried tomatoes (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup beef broth (for deglazing)
- Fresh herbs for garnish (optional)
Step-by-Step Instructions
Step 1: Prepare the Flank Steak
Start by preheating your oven to 400°F (200°C). Lay the flank steak on a large cutting board and, using a sharp knife, carefully slice the steak horizontally to create a pocket, being careful not to cut all the way through. You want to create enough space for the stuffing, but not so much that the steak falls apart. Once the pocket is made, season both sides of the steak generously with salt and pepper.
Step 2: Make the Stuffing
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until softened. Then, add the spinach and cook for another 2-3 minutes until wilted. If you’re using sun-dried tomatoes, add them in at this stage. Remove from heat and let the mixture cool slightly.
In a bowl, combine the ricotta cheese, Parmesan, breadcrumbs, and the sautéed spinach mixture. Stir well to combine, ensuring that the stuffing is well-mixed. Season with dried oregano, basil, salt, and pepper. Taste the mixture and adjust the seasoning as needed.
Step 3: Stuff the Flank Steak
Take the stuffing mixture and spoon it into the pocket of the flank steak. Use a spoon to spread the filling evenly, making sure it fills the entire cavity. Once the steak is stuffed, fold the steak back over and, using kitchen twine, tie the steak together to secure the stuffing. You can also use toothpicks if you prefer.
Step 4: Sear the Steak
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the stuffed flank steak to the skillet. Sear the steak on all sides, about 3-4 minutes per side, until it’s nicely browned. This helps to lock in the juices and gives the steak a flavorful crust.
Step 5: Roast the Steak
Once the steak is seared, transfer the skillet to the preheated oven. Roast the steak for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. If you prefer your steak more done, you can continue to cook it to your desired level of doneness.
Step 6: Rest the Steak
Remove the stuffed flank steak from the oven and let it rest for about 10 minutes before slicing. This resting period ensures the juices redistribute, keeping the meat moist and tender.
Step 7: Serve
After resting, carefully slice the steak into 1-inch thick slices, exposing the beautiful stuffing inside. Garnish with fresh herbs, such as parsley or thyme, if desired. Serve the steak with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
How to Serve
Side Dishes: Pair your Stuffed Flank Steak with roasted garlic mashed potatoes, sautéed green beans, or a crisp, tangy arugula salad. The richness of the steak pairs well with lighter sides that balance out the heaviness of the meat.
Wine Pairing: A rich red wine like Cabernet Sauvignon or Merlot is an excellent choice to complement the flavors of the beef and the savory stuffing. If you prefer white wine, a full-bodied Chardonnay can also work well.
Sauces: You can serve the steak with a light sauce or drizzle for added flavor. Consider a balsamic glaze or a simple red wine reduction to enhance the taste.
Additional Tips
- Use a Meat Thermometer: To ensure the steak is cooked to your desired doneness, always use a meat thermometer to check the internal temperature.
- Don’t Overstuff: While it’s tempting to fill the steak with more stuffing, be careful not to overstuff it. You want to ensure the steak holds together well during cooking.
- Resting Time: Don’t skip the resting step. Letting the steak rest ensures that the juices redistribute, making it juicier and more flavorful.
- Customizing the Stuffing: Feel free to customize the stuffing by adding ingredients like sautéed mushrooms, roasted red peppers, or even crumbled sausage. The stuffing possibilities are endless.
- Freezing Leftovers: If you have leftovers, slice the stuffed steak and store it in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 2 months.
Recipe Variations
- Vegetarian Version: If you’re looking for a vegetarian alternative, swap out the meat for a large portobello mushroom and stuff it with spinach, ricotta, and Parmesan for a similar flavor profile.
- Cheese Swap: If you prefer a different cheese, try swapping ricotta for goat cheese or cream cheese for a tangier flavor.
- Herb Infusion: Experiment with different herbs like rosemary, thyme, or fresh basil to complement the stuffing’s flavors. Fresh herbs will add an aromatic touch to the dish.
- Spicy Kick: Add a pinch of red pepper flakes to the stuffing for a bit of heat, balancing the rich cheese and beef.
Storage and Leftovers
Leftover Stuffed Flank Steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply slice the steak and warm it in a skillet over medium heat for a few minutes, or in the microwave if you’re in a pinch.
You can also freeze leftover slices of stuffed steak for up to 2 months. Wrap the slices in plastic wrap and aluminum foil before freezing. To reheat, thaw in the fridge overnight and then warm through in the oven or skillet.
Conclusion
Stuffed Flank Steak is a dish that combines the best of both worlds: tender, flavorful beef and a stuffing that’s bursting with flavor. It’s perfect for impressing guests at a dinner party or treating your family to a special meal that doesn’t require hours of preparation. With its versatile stuffing options and the rich, satisfying flavor of the steak, this dish is bound to become a go-to in your cooking repertoire. Whether you’re celebrating a holiday or just want to make an ordinary night feel extraordinary, Stuffed Flank Steak is the recipe you’ll want to keep on hand.
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Stuffed Flank Steak: A Showstopper for Any Occasion
- Total Time: 1 hour
Description
Stuffed Flank Steak is a show-stopping, flavorful dish that’s perfect for special occasions or family dinners. This recipe features a tender flank steak, expertly rolled and stuffed with a savory mixture of herbs, cheese, and vegetables, creating a delicious burst of flavors in every bite. The steak’s slightly chewy texture is complemented by the rich, herb-filled stuffing, and when roasted or grilled, it becomes juicy and succulent. Whether you stuff it with spinach and cheese, mushrooms, or even a blend of roasted peppers and garlic, Stuffed Flank Steak is a versatile dish that can be easily tailored to your preferences. Serve it with roasted vegetables, mashed potatoes, or a fresh salad, and you’ve got a meal that’s bound to impress. This dish may look complex, but it’s surprisingly easy to prepare and is sure to become a favorite at the dinner table.
Ingredients
- 1 flank steak (about 1.5 lbs)
- 2 tablespoons olive oil
- 1 cup fresh spinach, chopped
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1/2 onion, finely chopped
- 1/4 cup sun-dried tomatoes (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup beef broth (for deglazing)
- Fresh herbs for garnish (optional)
Instructions
Step 1: Prepare the Flank Steak
Start by preheating your oven to 400°F (200°C). Lay the flank steak on a large cutting board and, using a sharp knife, carefully slice the steak horizontally to create a pocket, being careful not to cut all the way through. You want to create enough space for the stuffing, but not so much that the steak falls apart. Once the pocket is made, season both sides of the steak generously with salt and pepper.
Step 2: Make the Stuffing
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3 minutes until softened. Then, add the spinach and cook for another 2-3 minutes until wilted. If you’re using sun-dried tomatoes, add them in at this stage. Remove from heat and let the mixture cool slightly.
In a bowl, combine the ricotta cheese, Parmesan, breadcrumbs, and the sautéed spinach mixture. Stir well to combine, ensuring that the stuffing is well-mixed. Season with dried oregano, basil, salt, and pepper. Taste the mixture and adjust the seasoning as needed.
Step 3: Stuff the Flank Steak
Take the stuffing mixture and spoon it into the pocket of the flank steak. Use a spoon to spread the filling evenly, making sure it fills the entire cavity. Once the steak is stuffed, fold the steak back over and, using kitchen twine, tie the steak together to secure the stuffing. You can also use toothpicks if you prefer.
Step 4: Sear the Steak
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Once hot, add the stuffed flank steak to the skillet. Sear the steak on all sides, about 3-4 minutes per side, until it’s nicely browned. This helps to lock in the juices and gives the steak a flavorful crust.
Step 5: Roast the Steak
Once the steak is seared, transfer the skillet to the preheated oven. Roast the steak for 20-25 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare, or 145°F (63°C) for medium. If you prefer your steak more done, you can continue to cook it to your desired level of doneness.
Step 6: Rest the Steak
Remove the stuffed flank steak from the oven and let it rest for about 10 minutes before slicing. This resting period ensures the juices redistribute, keeping the meat moist and tender.
Step 7: Serve
After resting, carefully slice the steak into 1-inch thick slices, exposing the beautiful stuffing inside. Garnish with fresh herbs, such as parsley or thyme, if desired. Serve the steak with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450 kcal
- Fat: 30g
- Carbohydrates: 8g
- Protein: 45g
