3 Delicious Stuffed Flank Steak Recipes

Stuffed Flank Steak Recipe
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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

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Servings: 8
Course: Main Course
Cuisine: American
Calories: 319
Ingredients Method

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

Method
 

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

Feta Fajita Rolled Flank Steak

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

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

Method
 

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

Crab-Stuffed Flank Steak

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

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

Method
 

  1. Preheat grill to high heat.
  2. Place butterflied steak on a cutting board.
  3. Put parchment paper on top of steak and gently flatten with a mallet.
  4. Combine crab meat with cream cheese and mix well. Spread on flank steak.
  5. Roll steak tightly with the grain going the length of the roll, starting with the side closest to you.
  6. Tie roll with kitchen twine at one-inch intervals.
  7. Brush outside of meat with EVOO and add salt and pepper, to taste.
  8. Place steak on grill, browning on each side for two minutes.
  9. Cook until internal temp reaches 135 to 140 for medium rare and 140 to 145 for medium.
  10. Remove steak from the grill, cover with aluminum foil, and let rest for 10 minutes.
  11. Slice into pinwheels.
For Cream Sauce
  1. Combine all ingredients over the stove top and heat until warm.
  2. Serve atop sliced flank steak.
  3. Enjoy!
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Cristina is a Metabolic Effect L3 Nutrition Consultant and a Precision Nutrition L2 Nutrition Coach. Cristina's passion is to help others discover how great their bodies are meant to feel. Whether you're looking to improve your diet, increase energy levels, manage stress, or simply lead a more balanced life, Cristina provides the guidance, support, and tools necessary to make lasting changes. When she isn’t in the kitchen creating nutritious and delicious recipes, or leading one of our Shape-Up Challenges, Cristina enjoys soaking up the sun on the coast of the Carolinas while raising her two amazing daughters, who are active in soccer and volleyball. Cristina is a firm believer that the most effective way to teach children is through our own actions, which is the driving force behind always seeking new ways to enhance personal health and well-being.

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