Stuffed Flank Steak
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Additional Time
5 mins
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Total Time
1 hr
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Servings
4
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Calories
408 kcal
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Course
Main Course
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Cuisine
American
Stuffed Flank Steak
Description
This recipe begins by tenderizing and flattening a 2-pound flank steak to an even thickness for rolling. The filling combines finely chopped mushrooms, sweet onion, garlic, and parsley cooked down to concentrate their flavors, along with crumbled feta cheese for creaminess and tang. Seasoning includes kosher salt and white pepper to enhance the natural beef taste. The steak is then rolled with the filling inside, secured, and baked in a broth-infused environment to retain moisture.
The resulting dish pairs the rich texture of beef with a flavorful mushroom and cheese stuffing, offering a contrast of juicy and creamy elements. This preparation suits a main course where the filling adds complexity without overwhelming the meat’s profile.
Butterflying the flank steak yourself involves slicing through nearly but not completely through the meat to open it like a book, creating a thin surface ideal for stuffing. If unavailable, ask the butcher for pre-butterflied steak. The steak should be approximately 1/4 to 1/2 inch thick to roll easily without tearing.
Ingredients
- 2 pound flank steak , butterflied* See notes
- 1 teaspoon vegetable oil
- 1 cup mushrooms , finely chopped
- 1/4 cup sweet onion , minced
- 3 cloves garlic , minced
- 2 tablespoons Italian parsley , minced
- 2 teaspoons kosher salt divided, coarse
- 1 teaspoon ground white pepper , divided
- 1/2 cup feta cheese , crumbled
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 10 ounces beef consomme
Instructions
- Use a meat mallet to tenderize and flatten the 2 pound flank steak. The thinner the steak, the easier it will be to roll, but you also want to avoid making holes. Instructions on how to butterfly your roast are in the note section. You can also ask the butcher to do this for you.
- Preheat the oven to 375°F. Coat the bottom of a 9x13 inch glass baking dish with cooking spray. Set aside.
- Heat the 1 teaspoon vegetable oil in a medium skillet over medium heat. Add the chopped 1 cup mushrooms, chopped 1/4 cup sweet onion, minced 3 cloves garlic and chopped 2 tablespoons Italian parsley, cooking until reduced in volume by at least half, approximately 7-9 minutes. Remove the skillet from the heat and allow to cool slightly.
- Lay the butterflied flank steak out on a cutting board. Season it with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Evenly distribute the mushroom mixture, leaving about 1/2 inch along the edges. Evenly distribute the crumbled 1/2 cup feta cheese
- Roll the steak along the grain into a roll. Fasten with the cooking twine. The twine should be tight enough to hold it in a roll, but not so tight that your filling is being pushed out.
- Rub the exterior of the roast with the 1 tablespoon extra virgin olive oil on the exterior of your rolled flank steak. In a small bowl, mix together the remaining 1 teaspoon of salt, 1/2 teaspoon of white pepper, s1 teaspoon smoked paprika , 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Rub this into the tied roast and transfer it to the prepared baking dish.
- Pour the 10 ounces beef consume into the bottom of the baking dish (not over top of the roast).
- Bake for 35-40 minutes, or until the roast is between 125°F (rare)-140°F (medium) using a digital internal thermometer.
- Remove the roast and allow it to rest for 10 minutes before slicing into pinwheels.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- If the butterfly cut is unavailable, slice the flank steak horizontally without cutting all the way through to open like a book for stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 408 kcal
% Daily Value*
| Calories | 408kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 53g | 106% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 152mg | 51% |
| Sodium | 596mg | 25% |
| Potassium | 931mg | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 4.4mg | 5% |
| Calcium | 151mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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