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For a great stuffed flank steak recipe, you need fresh and flavorful ingredients. The best stuffing for flank steak combines cheese, vegetables, and herbs.

Stuffed Flank Steak

Elevate your dinner game with this mouth-watering stuffed flank steak recipe! Impress family and friends with a dish that’s not only visually stunning but also bursting with flavor. Discover key ingredients like spinach, ricotta, and sun-dried tomatoes, plus tips for perfect cooking. Whether for a special occasion or just because, this stuffed flank steak will delight. Click through now to explore the full recipe and bring this savory delight to your table!
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Ingredients
  

1 ½ pounds flank steak, butterflied

1 cup spinach, sautéed

½ cup ricotta cheese

½ cup sun-dried tomatoes, chopped

1 tablespoon fresh basil, chopped

1 tablespoon garlic, minced

½ cup mozzarella cheese, shredded

Salt and pepper to taste

Olive oil for searing

Kitchen twine or toothpicks

Instructions
 

Preheat your oven to 375°F (190°C).

    Prepare the spinach in a skillet over medium heat until wilted, about 3-4 minutes, then let it cool.

      In a mixing bowl, combine the sautéed spinach, ricotta cheese, sun-dried tomatoes, fresh basil, minced garlic, and mozzarella cheese. Mix well and season with salt and pepper to taste.

        Lay the butterflied flank steak flat on a clean surface. Sprinkle lightly with salt and pepper.

          Spread the cheese and spinach mixture evenly over the steak, leaving about an inch around the edges.

            Carefully roll the flank steak away from you, starting from one of the long sides, to create a log shape.

              Secure the rolled steak with kitchen twine or toothpicks to hold the filling inside.

                Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the flank steak roll on all sides until golden brown (about 3-4 minutes per side).

                  Once seared, transfer the skillet to the preheated oven and roast for 20-25 minutes for medium-rare, or until it reaches your desired doneness.

                    Remove the skillet from the oven and let the steak rest for 10 minutes before slicing into pinwheels.

                      Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                        - Presentation Tips: Serve the pinwheels atop a bed of arugula or mixed greens, drizzled with a balsamic reduction for a touch of elegance. Garnish with sprigs of fresh basil and a sprinkle of parmesan for added flavor.