Stuffed Flank Steak with Spinach and Cheese Recipe

This stuffed flank steak is a delicious and impressive family dinner that combines tender beef with a flavorful spinach and cheese filling. It’s perfect for a special occasion or a weekend meal that feels both comforting and sophisticated.

Ingredients

• 1.5 lbs flank steak
• 1 cup spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Kitchen twine

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Place the flank steak on a cutting board. Using a sharp knife, slice the steak horizontally without cutting all the way through to create a pocket for stuffing.
3. Step 3: In a large mixing bowl, combine the chopped spinach, ricotta cheese, mozzarella cheese, sun-dried tomatoes, minced garlic, dried oregano, salt, and black pepper. Mix until well blended.
4. Step 4: Carefully stuff the cheese and spinach mixture into the pocket of the flank steak, spreading it evenly inside.
5. Step 5: Roll the flank steak tightly from one end to the other. Secure it with kitchen twine at both ends and a few points along the middle to keep the stuffing inside.
6. Step 6: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed steak for 4-5 minutes on each side until browned.
7. Step 7: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the steak reaches your preferred doneness (130°F for medium-rare).
8. Step 8: Remove from the oven and let the steak rest for 10 minutes before slicing.
9. Step 9: Cut the twine carefully, slice the steak into 1-inch rounds, and serve warm.

Tips & Variations

• For extra flavor, drizzle balsamic glaze over the sliced steak before serving and garnish with fresh basil leaves.
• You can substitute fresh spinach with kale or swiss chard for a different taste and texture.
• Use provolone or fontina cheese if you prefer a stronger cheese flavor instead of mozzarella.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to avoid drying out the meat. This dish is best enjoyed fresh but reheats well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the stuffed flank steak ahead of time?

Yes, you can stuff and roll the steak a few hours in advance and keep it refrigerated until ready to cook. Just bring it to room temperature before searing and baking.

What is the best way to ensure the steak stays juicy?

Let the steak rest for at least 10 minutes after baking to allow the juices to redistribute. Avoid overcooking by using a meat thermometer to check for your preferred doneness.

Stuffed Flank Steak with Spinach and Cheese Recipe

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★★★★★

4.6 from 734 reviews

This Stuffed Flank Steak recipe is an irresistible family dinner delight featuring a tender flank steak filled with a savory mixture of spinach, ricotta, mozzarella, sun-dried tomatoes, and aromatic spices. Perfectly seared and finished in the oven, this dish combines hearty flavors and a beautiful presentation that will impress your guests.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1.5 lbs flank steak
• 1 cup spinach, chopped
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 1/4 cup sun-dried tomatoes, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• Kitchen twine

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the steak after searing.
2. Create Steak Pocket: Place the flank steak on a cutting board. Using a sharp knife, slice the steak horizontally without cutting all the way through, forming a pocket to hold the stuffing.
3. Prepare Stuffing: In a large mixing bowl, combine chopped spinach, ricotta cheese, shredded mozzarella, sun-dried tomatoes, minced garlic, dried oregano, salt, and black pepper. Mix until evenly incorporated.
4. Stuff the Steak: Carefully stuff the prepared spinach and cheese mixture into the pocket of the flank steak, spreading it evenly to fill.
5. Roll and Tie: Roll the flank steak tightly from one end to the other, then secure it firmly with kitchen twine at both ends and several spots in the middle to keep the stuffing inside.
6. Sear the Steak: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the stuffed flank steak for 4-5 minutes on each side, forming a beautiful brown crust.
7. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the steak reaches an internal temperature of 130°F for medium-rare doneness.
8. Rest: Remove the skillet from the oven and let the steak rest for 10 minutes to allow juices to redistribute.
9. Slice and Serve: Carefully cut the kitchen twine, slice the steak into 1-inch thick rounds, and serve warm. For presentation, drizzle with balsamic glaze and garnish with fresh basil leaves.

Notes

• Ensure the knife does not cut all the way through the steak to keep the stuffing secure.
• Use a meat thermometer to check doneness for best results.
• Letting the steak rest after baking helps retain juiciness.
• Presentation can be enhanced with balsamic glaze and fresh herbs.
• Kitchen twine can be purchased at most grocery stores or butcher shops.

Keywords: stuffed flank steak, dinner recipe, family meal, spinach and cheese stuffed steak, baked steak roll