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Sundried Tomato Stuffed Flank Steak

A juicy and tender flank steak stuffed with sundried tomatoes, spinach, onions, garlic and olive oil. This is Keto, Whole30 and Paleo compliant.

  • Total Time: 50 minutes
  • Yield: 6 People 1x



Flank Steak

  • 1 large flank steak
  • 1/2 cup coconut aminos
  • 2 1 tsp garlic powder
  • salt and pepper
  • 1/3 cup chopped onions


  • 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


  1. 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.
  2. 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.
  3. In a blender, add the stuffing mixture, spinach, olive oil, seasonings, lemon juice, garlic cloves and sundried tomatoes. Blend until creamy.
  4. 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.
  5. 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.
  6. Bake in the oven for 40-50 minutes, or until desired doneness.
  7. Remove steak and allow to rest for 5-10 minutes before serving.
  • Author: Ashley McCrary
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish