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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


  • 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


  • 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.


Calories: 319kcal | Fat: 18.5g | Protein: 33g | Carbohydrates: 5g
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