Stuffed Flank Steak with Sundried Tomatoes
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.
Servings: 6 People
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
Calories: 421kcal | Carbohydrates: 10g | Protein: 12g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Cholesterol: 23mg | Sodium: 1899mg | Potassium: 615mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1489IU | Vitamin C: 11mg | Calcium: 45mg | Iron: 3mg