If you’re craving a show-stopping main course that effortlessly combines rich flavors and impressive presentation, this Baked Stuffed Flank Steak Recipe is an absolute winner. Tender flank steak envelops a melty, savory filling of mozzarella, spinach, and sun-dried tomatoes, adding layers of creamy texture and vibrant taste. It’s a dish that looks elegant for special occasions but is surprisingly straightforward to prepare, making it perfect for a comforting family dinner or when feeding friends who love hearty, flavorful food.
Ingredients You’ll Need
For this recipe, I love how each ingredient plays a crucial role without overwhelming your pantry. From the wholesome protein to the fresh and savory stuffing components, everything is simple yet essential for building those satisfying layers of taste and texture.
- Flank steak (1 ½ pounds): The star cut, perfect for butterflying and rolling, giving you a generous canvas for stuffing.
- Egg yolk (1): Acts as a binder that holds the stuffing ingredients together beautifully.
- Shredded mozzarella cheese (1 ½ cups): Provides that irresistible gooey and melty cheese pull.
- Frozen spinach, thawed and drained (1 cup): Adds a mild earthy flavor and lovely color contrast inside the steak.
- Chopped sun-dried tomatoes (½ cup): Brings a sweet tartness that’s packed with umami complexity.
- Panko breadcrumbs (2 tablespoons): Adds just a hint of crunch and helps soak up moisture in the stuffing.
- Garlic salt (½ teaspoon, divided): Sprinkled inside and on top, boosting savory depth with a subtle hint of garlic.
- Black pepper (a pinch): Seasoned to your taste for a classic peppery warmth.
- Olive oil (2 tablespoons): Rubbing on the outside creates a beautifully browned crust while baking.
How to Make Baked Stuffed Flank Steak Recipe
Step 1: Prepare the Steak
Start by preheating your oven to 425°F (220°C) so it’s ready to lock in all those incredible flavors. Then, butterfly the flank steak carefully by slicing horizontally through the middle without cutting all the way through, allowing you to open it like a book. This technique creates the perfect flat surface to hold your delicious stuffing.
Step 2: Pound the Steak Evenly
Next, gently pound the opened steak until it’s evenly about ¼ to ½ inch thick. This ensures even cooking and makes rolling the meat with the filling inside so much easier and neater. Just a few light taps will do the trick without tearing the meat.
Step 3: Mix the Stuffing
While the steak is getting ready, whip up the stuffing by whisking the egg yolk lightly in a bowl. Then add the shredded mozzarella, thawed and drained spinach, sun-dried tomatoes, and panko breadcrumbs. Mix everything together well so every bite bursts with cheesy, savory goodness.
Step 4: Spread and Season the Stuffing
Carefully spread the stuffing mixture evenly over the steak, leaving about a 1-inch border along the edges free of filling to help with rolling. Sprinkle ¼ teaspoon of garlic salt and a pinch of black pepper over the stuffing for that extra savory pop of flavor inside.
Step 5: Roll and Tie the Steak
Roll the steak tightly along the grain, tucking in any stray filling to keep things tidy. Then, use cooking twine to tie the roll snugly at 2-inch intervals to hold the shape during baking. This step is key for keeping all those wonderful flavors sealed inside the steak.
Step 6: Season and Bake
Place your stuffed flank steak seam side down in a baking dish. Drizzle olive oil on top and rub it evenly over the surface to help achieve a gorgeous golden crust. Sprinkle the remaining ¼ teaspoon garlic salt over the steak. Pop it into your preheated oven and bake until the steak is cooked to your preferred doneness and that cheese filling is ooey-gooey and bubbly.
How to Serve Baked Stuffed Flank Steak Recipe
Garnishes
To complement the hearty steak and its rich filling, fresh garnishes like chopped parsley or basil bring a splash of green freshness. A light drizzle of balsamic glaze can add a tangy sweetness that contrasts beautifully with the savory components, making every bite exciting.
Side Dishes
Serving this Baked Stuffed Flank Steak Recipe alongside roasted vegetables or a crisp garden salad balances the meal with freshness and different textures. Creamy mashed potatoes or buttery polenta make fantastic, comforting companions that soak up any juicy steak juices.
Creative Ways to Present
Slicing the rolled steak into thick rounds reveals the beautiful spiral of cheese and vegetables inside—perfect for impressing guests at a dinner party. Serve these as individual portions on warm plates with a sprinkling of flaky sea salt for extra flair. You can also add a side of quick pickled veggies to cut through the richness with a tangy snap.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, wrap them tightly in foil or an airtight container and store in the refrigerator for up to three days. This keeps the steak moist and ensures the flavors stay vibrant for your next meal.
Freezing
You can freeze the fully cooked stuffed steak by wrapping it securely in plastic wrap and foil or placing it in a freezer-safe container. It stays best when used within two months. Thaw overnight in the fridge before reheating to preserve its texture and taste.
Reheating
To reheat, wrap the steak in foil and warm it gently in a 325°F oven until heated through. This method prevents the meat from drying out and keeps the cheesy filling delightfully melty. Avoid microwaving as it can make the steak tough and the filling rubbery.
FAQs
Can I use fresh spinach instead of frozen for the stuffing?
Absolutely! If using fresh spinach, cook it down in a pan first to remove excess moisture, then squeeze out as much liquid as you can before mixing it into the stuffing. This helps prevent a soggy steak.
How long should I bake the stuffed flank steak?
Baking time usually ranges between 25 to 35 minutes at 425°F, depending on the thickness of your steak and your preferred doneness. Using a meat thermometer aiming for about 135°F internal temp will give you medium-rare perfection.
Can I prepare the steak stuffing in advance?
Definitely! You can mix the stuffing ingredients up to a day ahead and keep it refrigerated. Assembling the stuffed steak a few hours before baking helps flavors meld wonderfully.
What if I don’t have panko breadcrumbs?
You can substitute regular breadcrumbs or crushed crackers. Panko adds that extra crunch, but any binder will work to keep the filling together nicely.
Is there a way to make this recipe dairy-free?
Yes, swap the mozzarella for a dairy-free cheese alternative that melts well. Just be sure to choose one that suits your taste and melts smoothly for the best texture inside the steak.
Final Thoughts
This Baked Stuffed Flank Steak Recipe is truly one of those dishes that feels like a warm hug on a plate. Combining simple ingredients into something truly spectacular, it’s a recipe you’ll want to return to again and again whenever you want to wow your loved ones or simply treat yourself. So go ahead and give it a try—your kitchen will thank you, and your taste buds will be dancing with joy!
Print
Baked Stuffed Flank Steak Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A flavorful and hearty baked stuffed flank steak recipe featuring a delicious filling of mozzarella cheese, spinach, sun-dried tomatoes, and panko breadcrumbs. The steak is butterflied, filled, rolled, and baked to perfection for an impressive main dish perfect for family dinners or special occasions.
Ingredients
Steak
- 1 ½ pounds flank steak, butterflied
- 2 tablespoons olive oil
- ½ teaspoon garlic salt, divided
- 1 pinch black pepper, to taste
- Cooking twine for tying
Stuffing
- 1 egg yolk
- 1 ½ cups shredded mozzarella cheese
- 1 cup frozen spinach, thawed, rinsed, and drained well
- ½ cup chopped sun-dried tomatoes
- 2 tablespoons panko breadcrumbs
- ¼ teaspoon garlic salt
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the stuffed flank steak.
- Butterfly the Steak: Carefully slice the flank steak horizontally without cutting all the way through, then open it like a book to create a flat surface.
- Pound the Steak: Use a meat mallet to pound the steak evenly to about ¼ to ½ inch thickness, ensuring an even layer for stuffing.
- Prepare the Stuffing: In a bowl, whisk the egg yolk lightly. Add shredded mozzarella, thawed and drained spinach, chopped sun-dried tomatoes, and panko breadcrumbs. Mix thoroughly to combine all ingredients.
- Spread the Stuffing: Evenly spread the stuffing mixture over the steak, leaving a 1-inch border around the edges free from stuffing. Sprinkle ¼ teaspoon garlic salt and black pepper over the stuffing for seasoning.
- Roll the Steak: Starting from one side, roll the steak tightly along the grain, tucking in any stray pieces to make a compact roll.
- Tie the Roll: Secure the rolled steak by tying it snugly at 2-inch intervals with cooking twine to keep its shape while baking.
- Season and Oil: Place the stuffed and tied steak in a baking dish. Drizzle the olive oil over it and rub evenly. Sprinkle the remaining ¼ teaspoon garlic salt on top for extra flavor.
- Bake: Bake in the preheated oven at 425°F (220°C) for approximately 25-30 minutes, or until the steak is cooked to your desired level of doneness and the cheese inside is melted.
- Rest and Serve: Remove the steak from the oven and let it rest for 5-10 minutes before slicing to retain juices. Serve warm.
Notes
- Ensure the spinach is well-drained to avoid soggy stuffing.
- You can substitute mozzarella with provolone or fontina for a different flavor.
- Use kitchen scissors to remove the cooking twine before serving.
- Adjust baking time based on steak thickness and desired doneness.
- For extra flavor, marinate the steak briefly before stuffing if desired.
