Prepare to fall in love with Baked Stuffed Flank Steak—a vibrant, flavor-stuffed showstopper perfect for a cozy weeknight dinner or an impressive special occasion. This irresistible Italian-American main starts with a tender, butterflied flank steak that gets filled to the brim with fresh spinach, roasted red peppers, melty provolone, aromatic basil, and a garlicky punch, then is rolled, tied, seared, and finished in the oven. Every slice reveals a dramatic swirl of color and flavor that’s as delicious as it is stunning. If you’re looking for a dish that earns rave reviews and brings everyone to the table, Baked Stuffed Flank Steak is the one to try.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple ingredients can transform a humble flank steak into a feast! Each component of this Baked Stuffed Flank Steak recipe works together to create layers of texture, color, and bold, savory taste that elevate your meal.
- Flank steak (1 1/2 pounds, butterflied): The ideal cut—lean, flavorful, and perfect for rolling up all those tasty fillings.
- Fresh spinach leaves (1 cup): Add a fresh, green pop that keeps every bite light and vibrant.
- Roasted red peppers (1/2 cup, sliced): Sweet, smoky, and juicy—these bring gorgeous color and big flavor.
- Provolone cheese (1/2 cup, shredded): Cheese makes everything better, and provolone delivers a mild, gooey richness that melts beautifully.
- Sun-dried tomatoes (1/4 cup, chopped): Tiny bursts of tangy umami that liven up every slice.
- Fresh basil (2 tablespoons, chopped): Absolutely essential for that signature Italian aroma and freshness.
- Garlic (2 cloves, minced): Sautéed just until fragrant, it infuses the whole dish with savory depth.
- Olive oil (2 tablespoons, divided): For sautéing, searing, and keeping everything moist and flavorful.
- Salt (1 teaspoon): Enhances every element and pulls all those big flavors together.
- Black pepper (1/2 teaspoon): Adds a gentle kick that plays perfectly with the steak and veggies.
- Dried oregano (1/2 teaspoon): A pinch of this classic herb gives an earthy, Mediterranean twist.
- Kitchen twine: It may not be edible, but it’s the secret ingredient to keeping your steak roll picture-perfect in the oven.
How to Make Baked Stuffed Flank Steak
Step 1: Prep and Pound the Flank Steak
Start by preheating your oven to 375°F (190°C) so it’s ready when you are. Lay the butterflied flank steak flat on a cutting board and cover it with plastic wrap—this not only protects the meat but also keeps your kitchen clean. Gently pound the steak with a meat mallet until evenly 1/2 inch thick. This helps ensure your Baked Stuffed Flank Steak cooks evenly and is easy to roll. Season both sides with salt, pepper, and oregano for a flavor-packed canvas.
Step 2: Sauté the Garlic
Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and sauté until just fragrant, about one minute—keep an eye on it so it doesn’t burn! This quick step releases all those aromatic oils that will infuse your filling with savory depth.
Step 3: Layer the Fillings
Now the fun part begins! Evenly distribute the fresh spinach leaves over your steak, followed by the roasted red peppers, shredded provolone, chopped sun-dried tomatoes, and fresh basil. Drizzle or spoon over that warm sautéed garlic and oil for extra flavor. The artful layering guarantees every bite has a little bit of everything that makes Baked Stuffed Flank Steak so special.
Step 4: Roll and Secure
Starting from one long side, gently roll the steak up into a tight log, keeping all those irresistible fillings tucked safely inside. Grab your kitchen twine and tie the roll at 2-inch intervals—secure, but not too tight, so the filling stays put without squeezing out. This step is crucial for those gorgeous pinwheel slices at the end!
Step 5: Sear for Flavor
In an oven-safe skillet, heat your remaining tablespoon of olive oil over medium-high heat. Carefully place the stuffed steak in the pan, searing on all sides until deep golden brown, about 2–3 minutes per side. This not only creates incredible flavor but also locks in the juices, setting you up for that perfect finish.
Step 6: Bake to Perfection
Transfer your skillet to the preheated oven and bake for 25–30 minutes, or until the internal temperature registers 135°F for medium-rare or 145°F for medium. The gentle oven heat ensures the steak stays tender and the cheese gets perfectly melty without overcooking.
Step 7: Rest and Slice
Don’t skip this last step! Once your Baked Stuffed Flank Steak is out of the oven, let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in moist, luscious meat. Remove the twine, then slice the steak into 1-inch thick rounds to reveal the beautiful layers inside.
How to Serve Baked Stuffed Flank Steak
Garnishes
Give your Baked Stuffed Flank Steak the spotlight it deserves by showering it with a few simple garnishes. Fresh basil sprigs or chopped parsley add color and a bright finishing touch. A light drizzle of extra virgin olive oil or a sprinkle of flaky sea salt right before serving can make each slice pop, enhancing flavor and presentation without overwhelming the dish.
Side Dishes
This dish pairs masterfully with a variety of classic sides. Garlic mashed potatoes or creamy polenta are cozy choices that soak up all those delicious steak juices. If you’re feeling lighter, a crisp arugula salad with a balsamic vinaigrette perfectly balances the richness of the steak. Roasted seasonal vegetables make an easy, colorful addition that rounds out the meal.
Creative Ways to Present
Present slices of Baked Stuffed Flank Steak fanned out on a platter to show off the gorgeous spiral effect of the stuffing. For a more elegant dinner party, serve individual pinwheels atop a bed of sautéed greens or a vibrant tomato coulis. Mini skewers with bite-sized rounds make for an impressive appetizer when you want to wow a crowd.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, let the steak cool completely before wrapping it tightly in foil or storing in an airtight container in the fridge. Baked Stuffed Flank Steak keeps well for up to three days, making it just as tempting the next day and perfect for quick lunches or midnight snacks.
Freezing
Want to make Baked Stuffed Flank Steak ahead? Great news: it freezes beautifully! Wrap the cooked, cooled steak whole or in slices with plastic wrap and foil. It’ll stay fresh in your freezer for up to two months. When you’re ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
For the juiciest results, place slices of Baked Stuffed Flank Steak in a covered baking dish with a splash of broth or water. Warm gently in a 300°F oven until just heated through. You can also use the microwave in a pinch, but low and slow is best to maintain tenderness and keep the cheese gooey.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its shape and flavor, you can also use skirt steak or even a thinly butterflied sirloin. Just make sure the cut is thin enough to roll and not too fatty so it cooks evenly.
What other fillings can I add to my Baked Stuffed Flank Steak?
The filling is endlessly customizable! Try sautéed mushrooms, crumbled feta, caramelized onions, or even spinach-artichoke spread. Play with your favorite cheeses or veggies to make it your own.
Do I need to marinate the steak before stuffing?
The steak is delicious as is thanks to the seasoning, but if you want an extra punch of flavor, a brief marinate in olive oil, garlic, and herbs never hurts. Just be sure to blot off excess marinade before stuffing to avoid sogginess.
Can I grill Baked Stuffed Flank Steak instead of baking?
Yes! Grilling adds smoky char and is perfect for summer. Sear the rolled steak on the hottest part of the grill for a few minutes on each side, then finish over indirect heat until the desired internal temperature is reached.
How do I prevent the filling from falling out while slicing?
Resting the steak is key—the cheese will set slightly, and the juices will redistribute. Use a sharp serrated knife and slice gently; tying the roll tightly before cooking also helps keep everything beautifully intact.
Final Thoughts
If you’re looking to impress your friends, family, or just want to treat yourself, Baked Stuffed Flank Steak is it—reliable, unforgettably delicious, and surprisingly simple. Give it a try and discover just how easy it is to turn every dinner into a celebration!
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Baked Stuffed Flank Steak Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in a flavorful and impressive dish with this Baked Stuffed Flank Steak recipe. This tender flank steak is filled with a savory combination of spinach, roasted red peppers, provolone cheese, sun-dried tomatoes, and fresh herbs, creating a delicious meal perfect for a special dinner.
Ingredients
Flank Steak:
- 1 1/2 pounds flank steak (butterflied)
Filling:
- 1 cup fresh spinach leaves
- 1/2 cup roasted red peppers (sliced)
- 1/2 cup provolone cheese (shredded)
- 1/4 cup sun-dried tomatoes (chopped)
- 2 tablespoons fresh basil (chopped)
- 2 cloves garlic (minced)
- 2 tablespoons olive oil (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- kitchen twine for tying
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Prepare the steak: Pound the butterflied flank steak to 1/2-inch thickness and season with salt, pepper, and oregano.
- Prepare the filling: Sauté garlic, then layer spinach, red peppers, provolone, tomatoes, basil, and garlic on the steak.
- Roll the steak: Roll the steak tightly into a log and secure with twine.
- Sear and bake: Sear the steak, then bake for 25–30 minutes until desired doneness.
- Rest and slice: Rest the steak before slicing into rounds.
Notes
- You can customize the filling with mushrooms, feta cheese, or caramelized onions.
- For a smokier flavor, grill instead of baking.
- Always rest the steak before slicing to retain juices.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 slices
- Calories: 330
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 85 mg
