How to Stuff and Cook Beef Flank Steak
Stuffed Flank Steak is a show-stopping dish that consistently impresses. It starts with fresh, vibrant ingredients. Spinach, roasted red peppers, and a touch of spicy heat combine to create a flavorful filling. Prosciutto adds a savory richness, while Parmesan cheese and breadcrumbs give it a creamy, textured finish.
The preparation is straightforward. First, wash and steam the spinach until perfectly wilted. Roast the red peppers to bring out their natural sweetness. Blend the spinach, garlic, cheese, breadcrumbs, and olive oil into a smooth, aromatic mixture. Lay the butterflied flank steak flat, season it, and layer it with prosciutto, roasted peppers, and the spinach mixture. Sprinkle with minced hot pepper for a subtle kick.
Rolling the steak into a tight bundle creates a beautiful presentation. Kitchen string keeps everything neatly in place. A quick brush of olive oil and a trip to the oven transforms the stuffed roll into a tender, juicy centerpiece.
Once cooked, slicing the steak into ¾-inch pieces makes a striking plate. Guests will marvel at both the flavor and appearance. This recipe allows you to spend time with company while it bakes. You can even experiment with different fillings to keep it exciting.
Helpful Cooking Tips
Butterfly the steak evenly – Aim for a uniform thickness to ensure even cooking and easier rolling.
Dry spinach thoroughly – Excess water can make the filling soggy. Use a towel or squeeze with a spoon.
Roast peppers with care – Blackened skins add flavor but remove them before layering to avoid bitterness.
Use a food processor for the filling – It blends garlic, spinach, breadcrumbs, and cheese evenly, giving a smooth, aromatic mixture.
Season each layer – Lightly salt and pepper the steak, prosciutto, and filling for balanced flavor throughout.
Roll tightly, but don’t overstuff – A tight roll holds its shape, but overstuffing can make slicing messy.
Tie with kitchen string – Secure the roll every couple of inches to prevent unraveling while baking.
Brush with olive oil – Keeps the exterior moist and encourages browning.
Monitor oven temperature – Bake at 350°F for medium-rare; adjust for preferred doneness to avoid overcooking.
Rest before slicing – Let the steak cool a few minutes to lock in juices and make clean slices.
Slice consistently – Aim for ¾-inch slices for elegant plating and even portions.
Experiment with fillings – Add mushrooms, sun-dried tomatoes, or different cheeses for variety.
Stuffed Flank Steak
Ingredients
- 8 ounces fresh spinach
- ½ cup dried breadcrumbs
- ½ cup freshly grated Parmesan cheese
- ¼ cup olive oil
- 2 cloves of garlic
- 3 red bell peppers roasted
- 1½ pounds flank steak butterflied
- salt and pepper to taste
- 4 ounces prosciutto
- 1 hot spicy pepper your choice cored, seeded and minced
Instructions
- Roast the red bell peppers. See above.
- Washing the spinach. It’s really important that you give the spinach a good cleaning (unless you buy the pre-washed, expensive stuff, but even then I would give it a bath in cold water). Nothing can ruin a meal faster than if you or one of your guests bite onto a hard piece of grit. Been there.
- Steam it. I use one of those metal steaming racks placed in one of my saucepans with a little bit of water. Cover and steam for 5-7 minutes until wilted. When finished, drain it well by squeezing out all the excess water with your hands or the back of a spoon.
- In your food processor, add the garlic and give it a whirl until the garlic is minced. Add the spinach, Parmesan cheese, breadcrumbs, and olive oil and puree. You should end up with an incredible aromatic mixture that has a smooth consistency.
- Preheat the oven to 350° F.
- Lay your steak out flat and season it with salt and pepper. Add a layer of prosciutto to the steak, top with a layer of roasted peppers, then make another layer with the spinach mixture and sprinkle the minced hot pepper on top.
- Now for the fun part. Starting at one end, roll the steak up like a big sushi roll making sure to pull at the ends so it doesn’t get to thick in the middle.
- Tie it with kitchen string every couple of inches. Brush or spray with some olive oil, season with salt and pepper and bake in the oven for 40 minutes for medium rare or longer if you like it more well done.
- Remove from oven and allow it to cool for a few minutes before slicing it into ¾ inch pieces and serve with your favorite side dishes.
- Once you have all the ingredients together, this dish is quick and easy to put together. Once prepared, it gives you time to spend with your guests while it cooks. Besides tasting great, the ¾ inch slices make great presentations. You may even want to try stuffing it with some different ingredients, I know I will.
Roasting Peppers
Choose your peppers – Red, yellow, or orange bell peppers work best. Look for firm, unblemished peppers.
Wash and dry – Rinse the peppers under cold water and pat them dry.
Preheat your oven – Set it to 450°F (230°C) for high, even roasting.
Prepare the peppers – You can roast them whole or halved. If halving, remove the stems, seeds, and membranes.
Oil lightly (optional) – Toss the peppers with a little olive oil to help with caramelization.
Arrange on a baking sheet – Place them cut-side down (if halved) or whole on a foil-lined sheet for easy cleanup.
Roast in the oven – Bake for 20–30 minutes, turning whole peppers occasionally. You want the skin to blister and char in spots.
Check doneness – The skin should be blackened in areas and the flesh soft.
Steam to loosen skin – Transfer the peppers to a bowl and cover with plastic wrap or place in a sealed container for 10–15 minutes.
Peel the skin – Once cooled, gently peel off the charred skin using your fingers or a small knife. Avoid rinsing, as water can dilute flavor.
Use immediately or store – Slice or chop for your recipe, or store in the fridge in an airtight container for up to 5 days.
7 Responses
I LOVE THIS RECIPE MY MOTHER USE TO DO IT WHEN WE WAS KIDS. VERY GOOD ONE.LOVE IT.
I have made this many times and the family and friends love it. Everyone thinks it takes hours to make. I would recommend you try it.
I wanted recipe for regular bread stuffing (like goes into turkey) mixed with spinach, onion, some basal/oregano and wrapped by flank steak. I have eaten in someone;s home or seen recipe somewhere.
Every website I visit for a recipe for flank steak implies flank steak is a cheap cut of meat. WRONG! I shop at Shop N’Save, a discount grocery in St. Louis and it sells for $9.99 a lb. That ain’t cheap to me. Please tell me where to shop to get “Cheap” flank steak and I’ll start shopping there.
Richard, compared to filet mignon or New York Strip Steak, I guess you can say it is less expensive but you are so right, flank steak is no longer a cheap cut of meat. Why? Because it has become so popular especially when used in fajitas, tacos, steak sandwiches, cheesesteaks and so many more ways to serve. I have been told by butchers they couldn’t give it away years ago but now it is all the rave. Thanks for bringing this point to my attention.
Ooh, definitely saving this one to try. Sounds lovely. I roast my pepoers myself when l’m using them for antipasto but no longer bother when l’m using them as an ingredient. I’ve been buying the whole roasted ones in jars for a couple of years now and they’re great – usually work out cheaper too.
I love the flavors and presentation of this recipe. I found 40 minutes in the oven to be too long; steak came out well done and a bit dry. Next time I will try 30 minutes.