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stuffed flank steak

Stuffed Flank Steak

Discover how to make a juicy and flavorful stuffed flank steak with easy step-by-step instructions. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 flank steak (about 2 pounds) Flank steak
  • 2 cups Fresh spinach, chopped
  • 1 cup Mozzarella cheese, shredded
  • 1 cup Mushrooms, finely chopped
  • 2 cloves Garlic, minced
  • 2 tablespoons Olive oil
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Equipment

  • Sharp knife for butterflying
  • Skillet or grill
  • Cast-iron pan optional for indoor cooking
  • Butcher’s twine or toothpicks
  • Meat thermometer

Method
 

  1. Lay the flank steak flat on a cutting board and season both sides with salt, pepper, and Italian seasoning.
  2. Let the steak sit for 10 minutes after seasoning.
  3. In a skillet over medium heat, warm the olive oil and sauté the garlic until fragrant.
  4. Add the mushrooms and cook until golden brown, then toss in the spinach until wilted.
  5. Remove the filling from heat and let it cool slightly.
  6. Spread the mushroom-spinach mixture evenly over the flank steak and sprinkle mozzarella cheese on top.
  7. Carefully roll the steak tightly and secure it with butcher’s twine or toothpicks.
  8. Preheat the grill to medium-high heat for cooking or preheat an oven to 375°F if cooking indoors.
  9. Sear the steak for 4-5 minutes per side, then move to indirect heat or transfer to the oven until the internal temperature reaches 135°F for medium-rare.

Nutrition

Calories: 350kcalCarbohydrates: 5gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 300mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

For extra tenderness, marinate the flank steak in olive oil, lemon juice, and herbs for an hour before assembling. Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze individual portions. When reheating, avoid microwaving; use a low oven or stovetop method. Add a splash of broth or water to maintain moisture. Don’t overstuff the steak as it can make rolling difficult, and always let the steak rest after cooking to lock in juices. Use a meat thermometer for perfect doneness!
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