Stuffed Flank Steak with Sundried Tomatoes
Published Jul 15, 2018 Updated Nov 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, butterflied: 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.
- Egg
- Shredded mozzarella cheese (or dairy-free cheese)
- Greek yogurt (or dairy-free yogurt)
- Cream cheese or dairy-free cream cheese
- Frozen spinach, thawed, squeezed dry
- Sun-dried tomatoes, chopped, oil drained: Concentrated tomato umami and chew. Use oil-packed or rehydrate dry-packed in warm water.
- Gluten-free panko breadcrumbs
- Garlic cloves, minced
- Chopped sweet onion: Adds sweetness and a little crunch inside the roll. Swap with finely diced shallot or red onion if you prefer.
- Parsley, finely chopped or 2 tsp dried
- Lemon zest
- Crushed red pepper flakes (optional, for heat)
- Salt & black pepper, to taste
- Cooking Twine: This holds the stuffing inside the flank steak while cooking.
- Fresh rosemary
Garlic Green Beans
- Fresh green beans, trimmed
- Olive oil or butter
- Garlic cloves, minced
- Salt & black pepper, to taste
- Lemon juice
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.
- 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.
More Delicious Dinner Recipes
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Stuffed Flank Steak with Sundried Tomatoes
Ingredients
Stuffed Flank Steak
- 2 pounds flank steak butterflied
- 1 large egg
- 1 cup shredded mozzarella cheese or dairy-free cheese
- 1 tbsp plain Greek yogurt or dairy-free yogurt
- 1 tbsp cream cheese or dairy-free cream cheese
- 1 cup frozen spinach thawed, squeezed dry
- ½ cup sun-dried tomatoes chopped, oil drained
- 3 tbsp gluten-free panko breadcrumbs
- 3 cloves garlic minced
- ¼ cup chopped sweet onion
- 2 tbsp parsley finely chopped or 2 tsp dried
- ½ tsp lemon zest
- 1 tsp lemon juice
- ¼ tsp crushed red pepper flakes optional, for heat
- Salt & black pepper to taste
- Cooking Twine
- Fresh rosemary
Garlic Sautéed Green Beans
- 1 lb fresh green beans trimmed
- 2 tbsp olive oil or butter
- 3 garlic cloves minced
- Salt & black pepper to taste
- 1 tsp lemon juice
Instructions
Flank Steak
- Butterfly Flank Steak: Lay the steak on a cutting board and pat dry. Slice horizontally through the thickest part, stopping ~½ inch from the edge. Open like a book. Cover with plastic wrap and gently pound with a meat tenderizer or mallet until even. Season both sides with salt and pepper.
- Make the Filling: In a medium bowl, combine the egg, mozzarella, Greek yogurt, cream cheese, spinach, sun-dried tomatoes, panko, garlic, onion, parsley, lemon zest, lemon juice, and crushed red pepper flakes. Mix until well combined.
- Fill and Roll: Spread the filling evenly over the tenderized flank steak, leaving about a 1-inch border around the edges. Starting from the long side, carefully roll the steak up into a tight log. Secure with kitchen twine or toothpicks to hold the shape.
- Sear the Roll: Heat a large oven-safe skillet with a drizzle of olive oil over medium-high heat. Sear the steak roll on all sides until browned, about 2–3 minutes per side.
- Bake: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 40-45 minutes, or until the steak reaches your desired doneness (135°F for medium-rare, 145°F for medium).
- Rest & Slice: Remove from the oven, tent loosely with foil, and let rest for 10 minutes before slicing. Serve: Garnish with fresh rosemary and serve warm with garlic green beans
Green Beans Instructions
- Blanch: Boil trimmed green beans 2–3 min until bright green, then plunge into ice water.
- Sauté: Heat olive oil or butter, cook garlic 30 sec, add beans, toss 2–3 min.
- Season & Serve: Salt, pepper, optional lemon juice, and sprinkle with nuts if desired.
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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