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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



  • 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


  • 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!


Calories: 414kcal | Fat: 31g | Protein: 30g | Carbohydrates: 2.6g
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