Stuffed Flank Steak

Stuffed Flank Steak
This roasted flank steak stuffed with a delicious spinach, blue cheese, and roasted red pepper filling makes an impressive main-dish recipe for family and friends.
Makes 6
Prep 20 m
Roast 35 m
Broil 10 m



  1. 1 of 6 Heat oven to 425 degrees F.
  2. 2 of 6 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.
  3. 3 of 6 Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, bread crumbs, egg yolk, 1/4 teaspoon each of the garlic salt and the pepper.
  4. 4 of 6 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. 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.
  5. 5 of 6 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.
  6. 6 of 6 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.
Nutrition Information for Stuffed Flank Steak
Servings Per Recipe: 6
Per Serving: 92 mg chol., 6 g sat. fat, 2 g fiber, 588 mg sodium, 305 kcal cal., 36 g pro., 7 g carb., 15 g Fat, total