If you’re looking for a hearty and impressive dinner, this Stuffed Flank Steak is an excellent choice. Tender flank steak is filled with a savory mushroom, onion, garlic, parsley, and feta cheese mixture before being rolled, seasoned, and baked to perfection. Whether you’re preparing a holiday meal or a comforting family dinner, this stuffed flank steak recipe delivers restaurant-quality results with simple ingredients.
Why You’ll Love This Recipe
- Tender, juicy, and full of flavor
- Easy enough for weekend dinners
- Perfect for holidays and special occasions
- Delicious mushroom and feta filling
- Beautiful pinwheel presentation
- Naturally low in carbohydrates
- Great for meal prep and leftovers
Ingredients
- 2 pounds flank steak, butterflied
- 1 teaspoon vegetable oil
- 1 cup mushrooms, finely chopped
- 1/4 cup sweet onion, minced
- 3 garlic cloves, minced
- 2 tablespoons fresh Italian parsley, minced
- 2 teaspoons coarse kosher salt, divided
- 1 teaspoon ground white pepper, divided
- 1/2 cup crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 10 ounces beef consommé
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Place the butterflied flank steak on a cutting board and gently pound it with a meat mallet until evenly thin.
- Heat the vegetable oil in a skillet over medium heat.
- Add the mushrooms, onion, garlic, and parsley. Cook for 7–9 minutes until most of the moisture has evaporated. Let cool slightly.
- Season the steak with 1 teaspoon salt and 1/2 teaspoon white pepper.
- Spread the mushroom mixture evenly over the steak, leaving about 1/2 inch around the edges.
- Sprinkle the feta cheese evenly across the filling.
- Carefully roll the steak tightly from one end and secure with kitchen twine every 1–2 inches.
- Rub the outside with olive oil.
- Combine the remaining salt, white pepper, smoked paprika, garlic powder, and onion powder, then coat the outside of the roast evenly.
- Place the rolled Stuffed Flank Steak into the prepared baking dish.
- Pour the beef consommé around the roast rather than over the top.
- Bake for 35–40 minutes or until the internal temperature reaches:
- 125°F for rare
- 130–135°F for medium-rare
- 140°F for medium
- Remove from the oven and let rest for 10 minutes.
- Slice into thick pinwheels and serve immediately.
Tips & Tricks
- Ask your butcher to butterfly the flank steak if needed.
- Avoid overfilling the steak to prevent the filling from spilling out.
- Tie securely with kitchen twine to keep the roll intact.
- Let the filling cool before assembling.
- Always allow the meat to rest before slicing to retain its juices.
- Use an instant-read thermometer for perfect doneness.
Details
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baked
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Low Carb, Gluten-Free
Notes
- Substitute spinach for part of the mushrooms for extra color.
- Goat cheese or mozzarella can replace feta.
- Fresh rosemary or thyme adds wonderful flavor.
- Serve with mashed potatoes, roasted vegetables, or a fresh garden salad.
Nutrition (Approximate Per Serving)
- Calories: 405
- Protein: 42g
- Carbohydrates: 5g
- Fat: 24g
- Fiber: 1g
- Sugar: 2g
- Sodium: 760mg
FAQ
Can I prepare Stuffed Flank Steak ahead of time?
Yes. Assemble the steak up to one day in advance, cover tightly, and refrigerate until ready to bake.
Can I freeze it?
Yes. Freeze before or after baking for up to three months.
What temperature should flank steak be cooked to?
Medium-rare is ideal at 130–135°F for the juiciest texture.
Can I use another cheese?
Absolutely. Goat cheese, provolone, mozzarella, or Swiss all work well.
What sides pair well with this recipe?
Roasted potatoes, steamed green beans, asparagus, buttered rice, or a crisp Caesar salad are all excellent choices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze sliced portions for up to 3 months.
Reheat gently in a 325°F oven with a splash of beef broth or consommé to keep the meat moist.
Similar Recipes
Stuffed Flank Steak
Ingredients
- 2 pounds flank steak butterflied
- 1 teaspoon vegetable oil
- 1 cup mushrooms finely chopped
- 1/4 cup sweet onion minced
- 3 garlic cloves minced
- 2 tablespoons fresh Italian parsley minced
- 2 teaspoons coarse kosher salt divided
- 1 teaspoon ground white pepper divided
- 1/2 cup crumbled feta cheese
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 10 ounces beef consommé
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Place the butterflied flank steak on a cutting board and gently pound it with a meat mallet until evenly thin.
- Heat the vegetable oil in a skillet over medium heat.
- Add the mushrooms, onion, garlic, and parsley. Cook for 7–9 minutes until most of the moisture has evaporated. Let cool slightly.
- Season the steak with 1 teaspoon salt and 1/2 teaspoon white pepper.
- Spread the mushroom mixture evenly over the steak, leaving about 1/2 inch around the edges.
- Sprinkle the feta cheese evenly across the filling.
- Carefully roll the steak tightly from one end and secure with kitchen twine every 1–2 inches.
- Rub the outside with olive oil.
- Combine the remaining salt, white pepper, smoked paprika, garlic powder, and onion powder, then coat the outside of the roast evenly.
- Place the rolled Stuffed Flank Steak into the prepared baking dish.
- Pour the beef consommé around the roast rather than over the top.
- Bake for 35–40 minutes or until the internal temperature reaches:
- 125°F for rare
- 130–135°F for medium-rare
- 140°F for medium
- Remove from the oven and let rest for 10 minutes.
- Slice into thick pinwheels and serve immediately.
Notes
- Substitute spinach for part of the mushrooms for extra color.
- Goat cheese or mozzarella can replace feta.
- Fresh rosemary or thyme adds wonderful flavor.
- Serve with mashed potatoes, roasted vegetables, or a fresh garden salad.
Conclusion
This Stuffed Flank Steak is an elegant yet approachable recipe that transforms simple ingredients into an unforgettable meal. The savory mushroom filling, creamy feta cheese, and perfectly seasoned beef create a delicious combination that’s ideal for family dinners, holidays, or entertaining guests. Once you try this recipe, it’s sure to become a favorite in your collection.