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Since I’ve started this blog, our conversations about dinner typically go something like this:

Me: “I need to make a recipe for the blog. What do you want me to cook for dinner?”

Him: “Steak.”

Me: “How do you want it prepared?”

Him: “Just steak, nothing else.”

Me: “But I have to make an actual recipe for this to work.”

Him: “Okay. But I just want steak.”

This is usually the part where I throw my hands up in the air and make a dessert instead.

But not today!

Today I found a happy medium between my steak-loving boyfriend and my desire to try out new and interesting recipes to share with you.

Enter stage left: Baked Stuffed Flank Steak!

Baked Stuffed Flank Steak! Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. | HomemadeHooplah.com

Now, don’t get me wrong: I love a good steak just as much as the next red blooded American (‘Merica!) But I’m also a fan of all things cheesy and flavorful. Easy is a big draw for me, too, and I’ll tell you right now I was really surprised how easy this recipe was to make. It looks far more complicated than it actually is. Just mix the ingredients, slather on a steak, wrap it up, bake it, and you’re done – time enjoy your super flavorful dinner!

The hardest part to this whole recipe is probably butterflying the flank steak, but if you’re lucky, you just might be able to find a steak that’s already been butterflied (or have the butcher at the deli do it for you). Too easy, right?

The funny thing is that I had injured my knee the night before I planned to make this dish, so I sent The Boyfriend to the grocery store with a very specific list of instructions so he could track down everything I needed to make his not-just-plain-steak steak dinner. And being the crafty guy that he is, he managed to not only find the already butterflied flank steak (prepackaged and already rolled in the “ready to cook” section) but also scored some free cooking twine from the deli to wrap the steaks with.

I should send him to do my busy work more often.

Baked Stuffed Flank Steak! Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. | HomemadeHooplah.com

I was worried how the steak would cook through, but it was a perfect medium rare in the middle and a solid medium along the edges. However, I only broiled ours for about 5 minutes – broiling for 10 minutes would result in a more cooked steak.

And don’t even get me started on the mozzarella, spinach, and sun dried tomato stuffing – it was simply delicious. I think I could have made a big helping of it and eaten it just on its own. And I may have stolen some of the overflowing cheese stuffing, straight out of the baking dish, while I waited for the steak to “rest.” Maybe. Okay fine, you know me too well; I did exactly that, but at least I had the decency to use a fork this time.

Overall I was extremely happy with this dish, especially since I think it will likely become my go-to dinner for whenever we have company. It’s easy to assemble and cooks fast – how does that not please a crowd?Baked Stuffed Flank Steak! Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. | HomemadeHooplah.com

Baked Stuff Flank Steak! Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. | HomemadeHooplah.com
Baked Stuffed Flank Steak
Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes.
RATE THIS RECIPE:
Votes: 101
Rating: 3.38
You:
Rate this recipe!
Print Recipe
PRINT THIS RECIPE:
Servings:
4
servings
Prep:
10
minutes
Cook:
40
minutes
Passive:
15
minutes
Baked Stuffed Flank Steak
Baked Stuff Flank Steak! Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. | HomemadeHooplah.com
Spice up your boring steak dinner by baking a fine cut of meat with spinach, mozzarella, and sun dried tomatoes.
RATE THIS RECIPE:
Votes: 101
Rating: 3.38
You:
Rate this recipe!
Servings:
4
servings
Prep:
10
minutes
Cook:
40
minutes
Passive:
15
minutes
ingredients:
CHANGE QUANTITY? servings CHANGE UNITS?
instructions:
  1. Preheat oven to 425F.
  2. If you have not already done so, butterfly your steak by lining your knife up parallel with a cutting board and slicing through the center of the steak, stopping just short of cutting all the way through. This will make it so that you can open up the steak like sandwich bread, doubling the original length of the steak. Need a visual guide? Check out this video. Tip: If picking up a steak from a deli, ask if they will butterfly it for you. Also, some grocery stores might sell flank steaks that have already been butterflied. Check the prepared meats - butterflied steaks are typically rolled up (will look like a log) with a tight seal.
  3. Using a meat mallet, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
  4. In a large bowl, add egg yolk and lightly whisk with a fork. Add spinach and panko bread crumbs, mixing with the egg. Finish off by tossing in the mozzarella and sun dried tomatoes until all ingredients are thoroughly mixed.
  5. Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing. Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
  6. Roll the steak along the "grain" (the ripples in the meat), starting with the smallest end first. Roll the steak tightly and tuck in any stray pieces.
  7. Using cooking twine (100% cotton string), snugly loop & tie the twine along the steak in 2 inch intervals. String should be snug enough to slightly compress meat but not so tight it begins to cut into the steak.
  8. Place stuffed & tied flank steak on a baking sheet of your choice (I used a 9x13 baking dish). Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat. Sprinkle remaining 1/4 teaspoon garlic on top of the steak.
  9. Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste. Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
  10. Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.
things you may want (or need!) for this recipe:
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56 Responses to Baked Stuffed Flank Steak

  1. LOL!! That conversation is all too familiar! “All I want is spaghetti!!”, is his demand. I have yet to give in. 😉

    BUT, this loveliness sounds so dang good! There’s NO way that my other half wouldn’t be satisfied.

    • Haha, it’s funny how universal these “food blogger problems” can be 😀 My guy throws spaghetti in the mix every now and then, too.

    • I hope he enjoys it 🙂 When I made this recipe, I was wondering if the stuffing might be good in a pepper or maybe even as a topping on a baked potato? I was trying to think of ways I could eat more of the cheesy stuff without all the fuss of the steak 🙂 Might have to try it!

  2. Chrisy,
    That would be the conversation between my kids and I (the spouse would happily be vegetarian), except I would be saying we need to eat _______ [insert name of farm share vegetable] and they’d reply that they want steak. Damn kids are hard core carnivores.
    This steak looks yummy–I love all that cheese! I’d totally grab a fork and help myself while the steak rests.
    Thanks!

    • That’s too funny! Food blogger problems 😀 The cheese stuffing was definitely the highlight for me – I think it might even work as topping for a potato or maybe even a pasta? Will have to try it out.

  3. Oh my goodness Chrisy this looks absolutely divine!! Your boyfriend sounds like my hubby except his response is always chicken breast… lol

  4. This looks delish! Wonderful post! I would love it if you would share it at our WIW Linky Party! I hope you can join us!

    Paula
    ivyandelephants.blogspot.com

  5. Hi Chrisy love,love, love this recipe and one I will definitely try. Thank you for sharing with us at #WednesdaysWisdom and see you next week.

  6. My mom use to make a stuffed flank steak when I was a kid. Can’t wait to try this!

    By the way, I would love to have you post on my new blog hop—the Weekend Blog Hop at My Flagstaff Home (www.myflagstaffhome.com). It begins on Thursday evenings and lasts through the weekend, if you’re interested.

    Jennifer

  7. i am drooling!!! this looks so incredible – and would be a sure winner in our house!! definitely trying asap – pinning & sharing!!

  8. My late father in law used to make something like this and it was always one of my favorites. I have a book of most of his recipes where he wrote everything down, and I haven’t come across the stuffed flank steak yet. I’m very excited to see your recipe…I really want to give it a try! I am so glad you shared it with us at #FoodieFriDIY! Pinning! 🙂

  9. Oh my mouth is watering! Loooks amazzziiinnng!!! Thank you so much for sharing this delicious dish on Making Memories Mondays! 🙂
    Cathy

  10. Congratulations!
    Your recipe is featured on Full Plate Thursday today! Hope you have a very special day and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  11. Wow, this looks and sounds incredible! We love flank steak at my house, but have never made it stuffed and baked before, can’t wait to give this a try! Also this is one of my favorite posts from What’d You Do This a Weekend and will be one of my features at this week’s party, I hope you will join us again!

  12. Haha Food Blogger Problems for sure! My hubby isn’t what you would call “picky” but definitely particular. I’m glad you found a balance, maybe there’s hope for me and my guy, too! I’m glad I found this on #FoodieFriDIY

  13. My DH just doesn’t love veggies like I do. Like you, I often here “Just steak” is fine or “Steak- no sides”. I tried this on him and not only did he love it, he didn’t mind one bit that he was eating spinach or tomatoes. I did add a little blue cheese to the mixture and wow, just WOW! Thanks for an awesome recipe, this one will be a standard in our house from now on.

  14. Had flank steak in the fridge and needed to make something on the fly, I didn’t have the stuffing “stuff” on hand so I improvised and used what I had…mushrooms, onions, garlic, and Swiss along with the panko and yolk. I used the same method and had a perfectly cooked med rare! Thank you for this, YUM!

  15. So a co-worker brought me a flank steak saying she didn’t know it came 2 to a pkg and it needed to be cooked right away or it’d go bad. How can I refuse a perfectly good piece of meat when it’s free?!

    I butterflied mine and marinated it in an Asian/Filipino style marinade using soy sauce, Worcestershire sauce, honey, calamansi lime juice, garlic, ginger, & water. I let it soak in this overnight. I stuffed it w/a mixture of shiitake mushrooms, garlic, spinach, scallions, panko, brown sugar, sesame oil & seeds, soy sauce, beef stock, calamansi zest, and shredded mozzarella. I seared it first, then broiled it for 5-7 min. Then i sautéed sliced potatoes & onions in butter & soy sauce & transferred to a plate & set aside. Then I made a sauce/gravy using the marinade & a little beef stock that I reduced and added a bit of cornstarch to thicken. I added the onions & potatoes to the sauce & let simmer. Poured over the steak roll & served.

    Yours sounds so much simpler. Gonna have to try that!

    • Wow – it might have been more work, but your method sounds DELICIOUS! This recipe might be easier, but there’s definitely something to be said for food that gets the full TLC treatment 😀

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Hi, I'm Chrisy!

Welcome to my office, my kitchen, my studio, and my workbench. My name is Chrisy and I'm a little bit of everything these days, from amateur cook to novice homemaker to full time dog wrangler.   read more →

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Subscribe for recipe updates and receive two FREE mini cookbooks as a thank you!
@ 2014-2015 Chrisy Toombs / Homemade Hooplah   |   Powered by Headway Themes and WP Ultimate Recipe and WPopt   |   Privacy Policy