Instructions
Step 1: Butterfly and Flatten the Steak
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Lay the flank steak on a cutting board. With a sharp knife, butterfly it: slice it horizontally almost in half, then open it like a book.
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Cover with plastic wrap and pound to about ½-inch thickness for even rolling.
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Season both sides with salt and pepper.
Step 2: Make the Filling
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In a skillet, sauté garlic in olive oil for 30 seconds. Add spinach until just wilted. Remove from heat.
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Spread spinach mixture evenly over the steak. Layer on cheese and roasted peppers. Sprinkle with Italian seasoning.
Step 3: Roll & Secure
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Starting from the shorter edge, tightly roll the steak up like a jelly roll.
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Tie with butcher’s twine every 1.5–2 inches (or secure with toothpicks).
Step 4: Sear & Roast
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Preheat oven to 400°F (200°C).
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Heat an oven-safe skillet over medium-high heat. Sear rolled steak on all sides until browned (about 2 minutes per side).
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Transfer skillet to oven and roast for 18–25 minutes, depending on thickness and preferred doneness.
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Rest for 10 minutes before slicing into pinwheels.
Tips for Success
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Always slice against the grain for tender bites.
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Use room temperature steak to cook more evenly.
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Letting the meat rest prevents juices from spilling out.
Variations
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Use prosciutto or cooked bacon in the filling for extra savory depth.
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Swap spinach for arugula or kale.
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Try a mushroom, goat cheese, and thyme filling for a gourmet twist.
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Grill instead of bake for a smoky, charred finish (just be sure to secure tightly).
Storage & Reheating
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Store leftovers in the fridge for up to 3 days.
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Reheat gently in a skillet or oven at 300°F until warmed through.
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Sliced leftovers make amazing sandwiches or wraps.
What to Serve With
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Garlic mashed potatoes or creamy polenta
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Roasted vegetables or asparagus
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Caesar salad or arugula with lemon vinaigrette
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A bold red wine like Cabernet Sauvignon
Nutrition Facts (Per Serving, Approximate)
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Calories: ~390
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Protein: 38 g
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Carbs: 3 g
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Fat: 25 g
FAQs
Q: Can I prep this ahead of time?
Yes — assemble the roll and refrigerate it (wrapped) up to 1 day in advance. Bring to room temp before cooking.
Q: Can I use another cut of beef?
Yes, skirt steak or a thin sirloin can work, though flank holds together best for rolling.
Q: Can this be grilled instead?
Absolutely — grill over indirect heat, turning every 5–7 minutes, until internal temp hits 130–135°F for medium-rare.
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Conclusion
This Stuffed Flank Steak is the definition of an elevated, easy dinner. With its savory spiral of melted cheese, tender greens, and bold seasoning, it’s a meal that’s as beautiful to serve as it is satisfying to eat. No fancy equipment, just steakhouse-worthy flavor from your own kitchen.
