Stuffed Flank Steak Recipe

Stuffed Flank Steak Recipe

Stuffed Flank Steak Recipe.

Stuffing isn’t just for the birds! With this impressive-looking stuffed steak, you can get delicious steak juices all through your spinach and add some color to the meat on your plate, all while you add quite a substantial amount of vegetables to the meal!

Stuffed Flank Steak Recipe


  • 1 1/2 lb. flank steak;
  • 6 oz. spinach, chopped;
  • 1 bell pepper, seeds removed and chopped;
  • 1 tomato, diced;
  • 2 garlic cloves, minced;
  • Cooking fat;
  • Sea salt and freshly ground black pepper;


  1. Preheat your oven to 425 F.
  2. Lay the steak on a flat surface. Using a sharp knife held parallel to the cutting board, slice horizontally through the steak, stopping just short of the far side so you can open it up like a book.
  3. Flatten the steak to an even thickness using a rolling pin or meat hammer.
  4. Heat some cooking fat in a skillet placed over a medium heat, add the garlic, and cook for 1 minute.
  5. Add all the spinach, season to taste, and cook for 2 minutes or until the spinach is wilted.
  6. Season the steak to taste.
  7. In bowl combine the tomato, bell pepper, and spinach mixture.
  8. Press the filling all over the top of the steak.
  9. Roll up the steak to enclose the filling. If any falls out the ends, tuck it back in.
  10. Tie the steak into its rolled shape with some cotton twine.
  11. Roast the steak for 30 to 35 minutes; then finish it up by broiling for 5 minutes.
  12. Let the meat rest for a few minutes.
  13. Remove the twine, slice, and serve.


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