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Cooking School: Stuffed Flank Steak

  • What You Need

    Makes: 6 servings

    Prep: 20 minutes

    Roast: at 425 degrees F. for 35 minutes

    Broil: 10 minutes


    1 flank steak (1 1/2 to 2 pounds)

    1 package frozen chopped spinach, thawed

    1/2 cup crumbled blue cheese

    1 jar (7 ounces) roasted red peppers, drained and chopped

    2 tablespoons seasoned dry bread crumbs

    1 egg yolk

    3/4 teaspoon garlic salt

    3/4 teaspoon ground black pepper

    1 tablespoon olive oil

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  • Alexandra Grablewski

    Perfect Cut

    Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.

  • Alexandra Grablewski

    Prepare Filling

    In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper. Season steak with an additional 1/4 teaspoon each of the garlic salt and pepper. Press filling onto steak, leaving a 1-inch border on all sides.

  • Alexandra Grablewski

    Roll and Cook

    Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from left to right. Tuck any loose filling back into ends. Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining 1/4 teaspoon each garlic salt and pepper. Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.