3 Delicious Stuffed Flank Steak Recipes

Stuffed Flank Steak Recipe

Flank steak is one of those cuts of meat that’s custom built for the grill. When cooked right, it has a mild, beefy flavor and lean texture. It’s best when sliced thinly across the grain as it can be pretty tough.

When I’m preparing flank steaks at home, what I generally like to do is butterfly the flank steak and stuff it with creative ingredients that pack a lot of flavor in a tiny rolled package.

Flank steak used to be a fairly inexpensive cut of meat, despite not technically being “steak.” Instead, this popular cut of beef comes from the cow’s belly muscles. It’s a flavorful piece of meat and is very lean, containing almost no fat and is thus lower in calories than many other cuts.

A stuffed flank steak pinwheel is one of the fastest-cooking and most impressive-looking pieces of meat you can throw on the grill. In other words, it’s the kind of meal you make when you want to impress the neighbors.

I tried my hand at making three recipes, and these did not disappoint. I hope you enjoy!

Stuffed Flank Steak Recipes

Spinach and Sundried Tomato Flank Steak

Course: Main Course
Cuisine: American
Keyword: cheese, flank steak, spinach, steak
Servings: 8
Calories: 319kcal

Ingredients

  • 2 lbs flank steak butterflied
  • 1-2 cups spinach
  • ½ cup sundried tomatoes chopped
  • 2 cups mozzarella cheese shredded
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Preheat grill to high heat.
  • Place butterflied steak on a cutting board.
  • Put parchment paper on top of steak and gently flatten with a mallet.
  • Add spinach, sundried tomatoes, and mozzarella cheese, being mindful to leave a slight border around the edges of the meat.
  • Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
  • Tie roll with kitchen twine at one-inch intervals.
  • Brush outside of meat with EVOO and add salt and pepper, to taste.
  • Place steak on grill, browning on each side for two minutes.
  • Cook until internal temp reaches 135 to 140 for medium rare or 140 to 145 for medium.
  • Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
  • Slice into pinwheels and serve immediately.

Nutrition

Calories: 319kcal | Carbohydrates: 5g | Protein: 33g | Fat: 18.5g
Tried this recipe?Let us know how it was!

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Feta Fajita Rolled Flank Steak

Fire up the grill and spice things up with this tasty fajita rolled flank steak.
Course: Main Course
Cuisine: American, Mexican
Keyword: fajita, flank steak
Servings: 8
Calories: 284kcal

Ingredients

  • 2 lbs flank steak butterflied
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 1 orange pepper sliced
  • ½ cup red onion sliced
  • 1 cup feta cheese
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Preheat grill to high heat.
  • Place butterflied steak on a cutting board.
  • Put parchment paper on top of steak and gently flatten with a mallet.
  • Add peppers, onion, and feta cheese, being mindful to leave a slight border around the edges of the meat.
  • Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
  • Tie roll with kitchen twine at one-inch intervals.
  • Brush outside of meat with EVOO and add salt and pepper, to taste.
  • Place steak on grill, browning on each side for two minutes.
  • Cook until internal temp reaches 135 to 140 for medium rare and 140 to 145 for medium.
  • Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
  • Slice into pinwheels and serve immediately.

Nutrition

Calories: 284kcal | Carbohydrates: 4g | Protein: 27g | Fat: 17.5g
Tried this recipe?Let us know how it was!

Crab-Stuffed Flank Steak

Stuffed flank steak stuffed with crab meat — you need to try this!
Course: Main Course
Cuisine: American
Keyword: crab, flank steak
Servings: 8
Calories: 414kcal

Ingredients

Meats

  • 2 lbs flank steak butterflied
  • 4 oz cream cheese room temperature
  • 2 cups crab meat
  • 1 tbsp extra virgin olive oil

Cream Sauce

  • 2 tbsp butter
  • 3 garlic cloves minced
  • ½ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup fresh parsley chopped

Instructions

  • Preheat grill to high heat.
  • Place butterflied steak on a cutting board.
  • Put parchment paper on top of steak and gently flatten with a mallet.
  • Combine crab meat with cream cheese and mix well. Spread on flank steak.
  • Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
  • Tie roll with kitchen twine at one-inch intervals.
  • Brush outside of meat with EVOO and add salt and pepper, to taste.
  • Place steak on grill, browning on each side for two minutes.
  • Cook until internal temp reaches 135 to 140 for medium rare and 140 to 145 for medium.
  • Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
  • Slice into pinwheels.

For Cream Sauce

  • Combine all ingredients over the stove top and heat until warm.
  • Serve atop sliced flank steak.
  • Enjoy!

Nutrition

Calories: 414kcal | Carbohydrates: 2.6g | Protein: 30g | Fat: 31g
Tried this recipe?Let us know how it was!