If you’re looking for a show-stopping main course that combines hearty, savory flavors with a tender, juicy bite, this Baked Stuffed Flank Steak Recipe is going to become your new go-to. Imagine a beautifully butterflied flank steak layered with a cheesy, spinach and sun-dried tomato filling, then rolled up and baked to perfection. It’s elegant enough for guests yet straightforward enough for a comforting family dinner. The blend of mozzarella and panko gives the stuffing a delightful texture, while the garlic and olive oil enhance every mouthwatering bite. Trust me, once you try this, it will quickly become a treasured recipe in your collection.
Ingredients You’ll Need
The magic of this Baked Stuffed Flank Steak Recipe lies in its simple, fresh ingredients that each play an indispensable role. From the tender flank steak that forms the base, to the vibrant sun-dried tomatoes adding bursts of flavor, every component is chosen to complement and elevate the dish beautifully.
- Flank steak (1 ½ pounds): The perfect cut for stuffing because of its length and lean texture, providing a sturdy yet tender canvas.
- Egg yolk (1): Acts like glue to hold the stuffing ingredients together and adds richness.
- Shredded mozzarella cheese (1 ½ cups): Melts beautifully, lending a gooey, creamy texture inside the steak.
- Frozen spinach (1 cup, thawed and drained): Adds color, moisture, and nutrition; be sure to squeeze out excess water for best results.
- Chopped sun-dried tomatoes (½ cup): Brings a punch of tangy sweetness that contrasts wonderfully with the cheese and meat.
- Panko breadcrumbs (2 tbsp): Provides a slight crunch and helps bind the stuffing by absorbing moisture.
- Garlic salt (½ tsp, divided): Seasoning that enhances all the flavors without overwhelming the dish.
- Black pepper (pinch): Adds subtle heat and depth.
- Olive oil (2 tbsp): For drizzling and helping create a perfect golden crust on the outside.
How to Make Baked Stuffed Flank Steak Recipe
Step 1: Prepare the Steak
Start by preheating your oven to 425°F (220°C). This initial high heat will help seal in the juices as the steak bakes. Next, carefully butterfly the flank steak by slicing horizontally almost all the way through, then open it up like a book. This technique allows your steak to become a flat surface perfect for stuffing. Once butterflied, gently pound the meat evenly to about ¼ to ½ inch thickness. This ensures it cooks evenly and will be easy to roll without tearing.
Step 2: Make the Stuffing Mix
In a bowl, lightly whisk the egg yolk and then combine it with shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mixing these ingredients thoroughly creates a flavorful stuffing that holds together well once baked, balancing cheesiness, moisture, and texture.
Step 3: Assemble the Steak
Spread the stuffing evenly over the flattened steak, but be sure to leave about a 1-inch border free of filling around the edges. This border will help keep the stuffing inside when rolling. Sprinkle ¼ teaspoon of garlic salt and a pinch of black pepper evenly over the stuffing for that well-rounded seasoning.
Step 4: Roll and Secure
From one end, roll the steak tightly along the grain, tucking in any stray pieces of stuffing to avoid messiness during baking. Once rolled, use kitchen twine to tie the steak snugly at 2-inch intervals. This step is key; it ensures the roll maintains its shape and cooks evenly.
Step 5: Prepare and Bake
Place the rolled steak into a baking dish. Drizzle olive oil over the top and use your hands to rub it evenly around the surface—this oil helps achieve a beautiful crust. Sprinkle the remaining ¼ teaspoon garlic salt over the top to season the exterior. Bake the steak for 35 minutes to cook through and develop flavor.
Step 6: Broil for the Perfect Finish
After baking, switch your oven to broil and cook the steak for an additional 5 to 10 minutes, watching closely. This step browns the top nicely, creating a caramelized surface that’s irresistible. Don’t forget to remove the steak from the oven and let it rest uncovered for 15 minutes before slicing. Resting redistributes juices and keeps every bite moist and tender.
How to Serve Baked Stuffed Flank Steak Recipe
Garnishes
A sprinkle of freshly chopped parsley or basil adds a fresh herbal note and vibrant color that beautifully contrasts the golden crust and the rich filling. A light drizzle of balsamic reduction or a dollop of sour cream can also add zest and creaminess, elevating the overall experience.
Side Dishes
This Baked Stuffed Flank Steak Recipe pairs wonderfully with simple roasted vegetables like asparagus or green beans, which add crunch and freshness. Creamy mashed potatoes or garlic herb rice work well to soak up the flavorful juices. For a lighter touch, a tangy mixed green salad complements the richness of the steak perfectly.
Creative Ways to Present
Slice the steak crosswise into thick medallions to showcase the beautiful spiral of cheese and sun-dried tomatoes inside. Arrange slices overlapping on a large platter with scattered roasted baby potatoes or a colorful vegetable medley. For a family-style vibe, present the whole roll unsliced on the table to be carved at mealtime — the sizzling aroma and rustic presentation will impress everyone.
Make Ahead and Storage
Storing Leftovers
If you have any leftover stuffed flank steak, let it cool completely before wrapping tightly in plastic wrap or storing in an airtight container. Keep it refrigerated for up to 3 days. Leftover slices make fantastic sandwiches or can be quickly reheated for a hearty lunch.
Freezing
To freeze, wrap the cooked and cooled stuffed steak tightly in foil and then place it in a freezer-safe bag or container. It will keep well for up to 2 months. Remember to thaw it overnight in the refrigerator before reheating for best texture and flavor.
Reheating
The best way to reheat your Baked Stuffed Flank Steak Recipe is gently in the oven at 325°F (165°C) until warm throughout, about 15 to 20 minutes. This method keeps the steak tender and prevents the cheese filling from drying out. You can also microwave slices on medium power but watch carefully to avoid overcooking.
FAQs
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it briefly to wilt and then drain any excess moisture before mixing it into the stuffing to avoid sogginess.
Is flank steak the only cut I can use for this recipe?
Flank steak is ideal due to its shape and texture, but you could substitute with skirt steak or flank steak’s close relative, hanger steak, keeping in mind that thickness and cooking times might vary.
How do I prevent the stuffed steak from falling apart while rolling?
Make sure the steak is pounded evenly and roll it tightly. Using kitchen twine at regular intervals is crucial to keep everything neatly in place during cooking.
Can I make this recipe gluten-free?
Yes! Simply replace the panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to maintain the texture without gluten.
What should I look for to know when the steak is done?
The steak should reach an internal temperature of about 135°F (for medium rare) to 145°F (for medium). Resting the steak after baking ensures it stays juicy and perfectly cooked.
Final Thoughts
This Baked Stuffed Flank Steak Recipe is more than just a meal; it’s a celebration of flavor, texture, and comfort that’s easy to prepare yet looks impressively elegant. Whether you’re cooking for family or entertaining friends, this dish is sure to bring smiles and requests for seconds. So, grab your ingredients and give this fabulous recipe a try—you’ll wonder how you ever enjoyed flank steak any other way!
Print
Baked Stuffed Flank Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Baked Stuffed Flank Steak recipe features a tender flank steak butterflied and stuffed with a flavorful mixture of mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. Baked to perfection and finished under the broiler for a golden crust, it makes a delicious and impressive main dish perfect for family dinners or special occasions.
Ingredients
Steak and Stuffing
- 1 ½ pounds flank steak, butterflied
- 1 egg yolk
- 1 ½ cups shredded mozzarella cheese
- 1 cup frozen spinach, thawed, rinsed, and drained well
- ½ cup chopped sun-dried tomatoes
- 2 tablespoons panko breadcrumbs
- ½ teaspoon garlic salt, divided
- 1 pinch black pepper, to taste
For Baking
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to get it ready for baking the stuffed steak.
- Butterfly Steak: Slice the flank steak horizontally, stopping before you cut all the way through, then open it like a book to create a flat surface.
- Pound Steak: Pound the steak evenly to about ¼ to ½ inch thickness for easier rolling and even cooking.
- Prepare Stuffing: Whisk the egg yolk lightly in a bowl, then add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix until well combined.
- Spread Stuffing: Evenly spread the stuffing mixture over the steak surface, leaving a 1-inch border free of stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing.
- Roll Steak: Roll the steak tightly along the grain, tucking in any stray pieces to keep the stuffing secure.
- Tie Steak: Tie the rolled steak snugly at 2-inch intervals using cooking twine to hold its shape during baking.
- Prepare for Baking: Place the stuffed steak in a baking dish. Drizzle olive oil over the top and rub evenly, then sprinkle the remaining ¼ teaspoon garlic salt over it.
- Bake: Bake the stuffed flank steak in the preheated oven for 35 minutes.
- Broil for Browning: Switch the oven to broil and cook for an additional 5–10 minutes until the top is browned to your preference. Watch closely to avoid burning.
- Rest and Serve: Remove the steak from the oven and let it rest uncovered for 15 minutes. Slice and serve warm.
Notes
- Ensure the spinach is well drained to prevent the stuffing from becoming soggy.
- Tying the steak helps maintain its shape and prevents the stuffing from spilling out while baking.
- Adjust broiling time based on how browned you want the crust; watch carefully to avoid burning.
- Letting the steak rest before slicing helps retain juices and keep the meat tender.
