Stuffed Flank Steak with Sundried Tomatoes
Published Jul 15, 2018 Updated Aug 29, 2025
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This stuffed flank steak is the kind of dinner that looks gourmet enough for a steakhouse, but y’all won’t believe how simple it is to make at home! Rolled with sundried tomatoes and spinach, this juicy, oven-baked steak transforms an ordinary cut into something extraordinary.
Why You’ll Love This Recipe
If you’ve been craving a holiday flank steak recipe, or just want a show-stopper for Sunday dinner, this is the one to try. It’s become a date night tradition in my house, and my husband swears it’s his favorite meal.
I love meals that feel special without fuss. That’s why I keep coming back to this recipe. A flank steak on its own can feel tough or ordinary, but once you butterfly, roll, and fill it with sundried tomatoes and spinach, you’ve got a beef roulade that slices into pinwheel-like spirals of flavor.
For me, weekends are all about slowing down, cooking something with love, and gathering at the table. This stuffed flank steak checks every box. It’s simple enough for a weeknight if you prep ahead, but impressive enough to bring to your holiday table too. I love pairing it with lighter sides like my Mashed Cauliflower, or mixing it into a spread with salads like my Grilled Peach Steak Salad.
Another reason this recipe is a winner? It’s so versatile. You can keep the filling classic with spinach and tomatoes, or switch things up and serve alongside bold flavors like my Chimichurri Steak and Veggie Sheet Pan.
And if you love the “stuffed” concept, don’t miss my Philly Cheesecake Stuffed Peppers for another easy dinner.
Ingredients You’ll Need
For the flank steak:
- Flank steak: A lean and flavorful cut that rolls well; choose a uniform thickness for even cooking. Skirt steak can work, but the cook time will vary.
- Coconut aminos: Adds savory-sweet depth to the marinade. You can substitute tamari or low-sodium soy sauce if not gluten-free.
- Garlic powder: Distributes evenly in the marinade without burning. Substitute 1-2 minced garlic cloves if preferred.
- Chopped onions: Adds sweetness and a little crunch inside the roll. Swap with finely diced shallot or red onion if you prefer.
For the stuffing:
- Olive oil: Binds the filling and keeps it moist during roasting. You can also use avocado oil.
- Spinach: Wilts into the roll for color and nutrients.
- Sundried tomatoes: Concentrated tomato umami and chew. Use oil-packed or rehydrate dry-packed in warm water.
- Lemon juice: Brightens the rich filling.
- Garlic cloves: Adds a savory punch throughout the filling.
This combination creates a flavorful, creamy filling that keeps the steak juicy and tender. Sundried tomatoes bring richness, spinach adds freshness, and olive oil ties it all together. If you like a little creaminess, flank steak with cheese such as goat cheese or mozzarella is also delicious.
How to Make Stuffed Flank Steak
Step 1: Marinate the steak. Place the flank steak in a zip-top bag with coconut aminos, garlic, salt, and pepper. Marinate overnight for best flavor.
Step 2: Butterfly and flatten. Preheat oven to 425°F. Remove the steak, lay it between parchment, and pound with a mallet until even, about ½ inch thick.
Step 3: Prepare the stuffing. Blend spinach, sundried tomatoes, olive oil, garlic, lemon juice, salt, and pepper until creamy.
Step 4: Assemble. Spread the stuffing mixture evenly over the steak. Sprinkle with onions and a little extra spinach.
Step 5: Roll and tie. Roll tightly along the grain, starting with the smaller end. Secure with cooking twine in the center and at both ends. These steak roll-ups should be snug, but not so tight the filling squeezes out.
Step 6: Bake. Place seam-side down on a lightly oiled baking sheet. Bake 40-50 minutes, until internal temp reaches 135°F for medium rare or 145°F for medium.
Step 7: Rest and slice. Let rest 5-10 minutes before slicing into beautiful flank steak pinwheels.
Mac’s Pro Tip
Tips for Success
- Butterflying without tearing: Use a sharp knife and keep the blade level. Stop about ½ inch from the edge so the steak opens like a book.
- Preventing dryness: Don’t overcook – flank steak cooks quickly. Aim for medium rare for the juiciest results.
- Rolling securely: Roll with the grain, not against, and tie firmly. This keeps your beef roulade intact and presentation-worthy.
- Flavor boost: For extra depth, try a quick sear in a hot skillet before baking. Y’all, a seared and baked flank steak has an incredible crust.
Storage and Make Ahead
Make ahead: You can assemble the rolled flank steak a day in advance, keep it tied and wrapped in plastic, then bake before serving.
Leftovers: Store in an airtight container for up to 3 days. Slice cold for salads or reheat gently in the oven.
Freezer option: Freeze the raw, stuffed steak tightly wrapped. Thaw overnight in the fridge, then bake as directed.
Perfect Pairings
This stuffed steak shines brightest with simple, flavorful sides. Here are a few favorites to complete the meal:
- Southern Green Beans – Slow-simmered with smoky flavor, they’re a classic side that pairs perfectly with juicy steak.
- Garlic Mashed Potatoes – Creamy and buttery, ideal for soaking up the steak’s juices.
- Air Fryer Brussels Sprouts – Crispy, caramelized sprouts add a fresh, slightly sweet balance.
- Jicama Steak Tacos with Lime Crema – Tuck leftovers into these delicious steak tacos for an easy and flavorful meal.
- Simple Side Salad – A light, crunchy salad brings color and freshness to the plate.
Whether it’s a date night or a holiday flank steak recipe for the family, these sides turn your stuffed steak into a full feast.
Recipe FAQs
Roll tightly and secure with kitchen twine in at least three places. Don’t overfill the stuffing.
Yes! Grill over medium-high heat, turning often, until cooked to desired doneness. Grilled stuffed steak has a smoky flavor you’ll love.
Simple veggies, roasted potatoes, or a crisp cucumber salad balance the richness.
Absolutely! You can use mushrooms, peppers, or cheese to make tasty variations.
This oven baked flank steak proves that dinner doesn’t have to be complicated to feel special. It’s elegant enough for date night, hearty enough for a Sunday dinner recipe, and festive enough to bring to the holiday table.
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Stuffed Flank Steak with Sundried Tomatoes
Ingredients
Flank Steak
- 1 large flank steak
- 1/2 cup coconut aminos
- 2 1 tsp garlic powder
- salt and pepper
- 1/3 cup chopped onions
Stuffing
- 1 cup olive oil
- 3 cups spinach
- 1/2 cup sundried tomatoes
- 2 tbsp lemon juice
- 2 tsp salt
- 1 tsp pepper
- 3 garlic cloves
Instructions
- In a large ziplock bag, add 1 flank steak. In a small bowl add ½ cup coconut aminos, 1 tsp salt, 1 tsp pepper, and 1 tsp garlic. Mix together with a fork until combined. Pour the marinade into the bag with the flank steak. Let this bag marinate in the refrigerator overnight for best taste.
- Preheat oven to 425°F. Remove the flank steak from the marinade and place in between two pieces of parchment paper. Using a meat mallet, even out the thickness of the steak, beat until 1/2 inch thick.
- In a blender, add the stuffing mixture, spinach, olive oil, seasonings, lemon juice, garlic cloves and sundried tomatoes. Blend until creamy.
- Cover a baking sheet with a light layer of olive oil. Transfer the flank steak to the baking sheet. Top the flank steak with the sun-dried tomato mixture, spreading it out evenly. Sprinkle top of stuffing with ⅓ cup chopped onions and a little chopped spinach.
- Roll the steak along the “grain” starting with the smallest end first. Roll the steak tightly. Using cooking twin tie the twine along the steak. I will tie in the middle and at each end. Tie tightly, but not too tight to where the stuffing is falling out.
- Bake in the oven for 40-50 minutes, or until desired doneness.
- Remove steak and allow to rest for 5-10 minutes before serving.
Notes
Tips for Success
- Butterflying without tearing: Use a sharp knife and keep the blade level. Stop about ½ inch from the edge so the steak opens like a book.
- Preventing dryness: Don’t overcook – flank steak cooks quickly. Aim for medium rare for the juiciest results.
- Rolling securely: Roll with the grain, not against, and tie firmly. This keeps your beef roulade intact and presentation-worthy.
- Flavor boost: For extra depth, try a quick sear in a hot skillet before baking. Y’all, a seared and baked flank steak has an incredible crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This dish is amazing!! I’m making it now for the 4th time 🙂 It comes out cooked perfectly every time
Girl I know, right!!!! It’s certainly a family favorite in our home too. Thanks so much for the kind feedback. Thrilled you love it!!!
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