Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. It’s easy to tailor to your tastes, too!

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Baked Stuffed Flank Steak! Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too! | HomemadeHooplah.com

About Baked Stuffed Flank Steak

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 filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too! | 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!

Baked Stuffed Flank Steak! Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too! | HomemadeHooplah.com

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 an old friend of mine 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 filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too! | 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?

notes & tips for this stuffed steak recipe

  • Before attempting this recipe, make sure you have some cooking twine handy. Trust me on this, you’ll be amazed what you’ll use it for once you have some in your kitchen.
  • For this recipe, you can either buy a steak and butterfly it (see this video for a tutorial) or you can check the deli counter. Sometimes they are selling flank steaks or steaks that have already been butterflied. You might even find a nice person behind the counter who will butterfly a steak for you. You never know until you ask!
  • If you’d like to add a little more flavor to this flank steak, check the comments. Some readers have had some very tasty suggestions!

Baked Stuffed Flank Steak! Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too! | HomemadeHooplah.com

Recipe Details

Baked Stuffed Flank Steak! Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too! | HomemadeHooplah.com
3.73 from 141 votes

Baked Stuffed Flank Steak

10 mins prep + 40 mins cook + 15 mins Resting Time
415 kcal
Yields: 4 servings
Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun-dried tomatoes. It's easy to tailor to your tastes, too!

Ingredients 

  • 1-2 lb flank steak, butterflied
  • 1 egg yolk
  • 1 and 1/2 cup mozzarella cheese, grated or shredded
  • 1 cup spinach, frozen pkg - thawed, rinsed, and well drained
  • 1/2 cup sun-dried tomatoes, roughly chopped
  • 1/2 tsp garlic salt, divided
  • 1 pinch black pepper, to taste
  • 2 tbsp olive oil

Instructions

  • Preheat oven to 425 degrees F.
  • 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.
  • Using a meat tenderizer, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving.

Nutrition

Serving: 1serving | Calories: 415kcal | Carbohydrates: 13g | Protein: 37g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 150mg | Sodium: 693mg | Potassium: 947mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1172IU | Vitamin C: 7mg | Calcium: 274mg | Iron: 4mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




104 comments

    • Jackie
    • 5 stars

    Made it with feta cheese instead and added bacon, amazing!

    • Danielle
    • 5 stars

    I love this! I always hate when my boyfriend says he wants to have steaks…I’m like “but I can’t post a recipe for steak…” This is a great compromise, plus it sounds delicious! You’re lucky, when I send the boyfriend to the store, I typically never get what I actually needed – LOL!

    • Sandy Leo

    Hi, I was just wondering if I am reading the cook time correctly? At 425 for 35 minutes, plus under the broiler for 5-10 seems like a lot for steak. I have been looking for a good flank steak recipe and all I have read say 15 minutes total-just confused as I am not much of a cook. Please email me at [email protected]. Thanks!

      • Chrisy

      Hey Sandy! The cook time is a bit longer for this than a normal flank steak because it’s all rolled up. The density means it has to be cooked a bit longer to reach the middle 😀

    • JC

    Made this last night for dinner…. AMAZING! I modified with my preferred spices and cheese, but I followed the basic recipe instructions and it was a delicious success. Thank you!

    • Thanks for writing in, JC! I’m so glad it turned out well 😀

      • Sandy

      What spices and cheese did you use?

    • Del

    I get my flank steak from Costco, just the right thickness for this recipe

    • Great tip, Del! I’m heading to Costco today – looks like I’m going to check out their meat counter while I’m there 😀

    • elizabeth miller

    Any sauce recommendations to accompany this?

    • Courtney

    Would it be possible to sub goat cheese for the mozzarella?

      • Courtney Love

      Also if I wanted to double the recipe will that change the cook time if they are in the same pan

    • Mitzi

    What would you change if all you had was fresh spinach?

    • Mitzi

    Any suggestions on a change if you have fresh spinach over frozen?

      • Jennifer

      I just made this recipe using fresh spinach and simply threw in 3-4 big handfuls with the filling. It turned out great!

    • Joanne

    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 😀

    • Whitney

    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!

    • Awesome, I’m glad Whitney! 😀 I’ll have to try your method next time, sounds delish!

    • Jamie H

    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.

    • Ciao Florentina

    Absolutely perfectly executed ! I wanna dive straight into that plate, even tough I’m a vegetarian !

    • Sarah

    Wow this looks A-MAZING! Yumm!

    • Erin @ Thanks for Cookin’!

    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

    • Joy @ Joy Love Food

    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!

    • Jennifer

    Thanks so much for bringing this post over to the Weekend Blog Hop at My Flagstaff Home!

    Jennifer

    • Miz Helen

    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

    • Pug @ Pug’s Modern Life

    Okay, usually I’m with your boyfriend in the STEAK IS PERFECT ON IT’S OWN camp… but daaaaaaaaaaaaaaaaaaayum. Converted!

    • Haha, thanks! It certainly converted him 😀

    • Cathycathy

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