Stuffed Flank Steak Family Dinner

Stuffed flank steak makes any family dinner feel like a special occasion. The tender beef juicy and flavorful from the melted cheese spinach and savory sun-dried tomatoes always draws praise around my table. This is the kind of meal that looks impressive without demanding hours in the kitchen.

Slicing into the steak and seeing those beautiful pinwheel layers never gets old. I remember the first time I served this at Sunday dinner and everyone wanted seconds before I had even sat down.

Ingredients

• Flank steak: about one and a half pounds Tender and perfect for rolling When choosing look for a piece with even thickness and bright red color for best results
• Spinach: one cup chopped Adds earthy freshness Packed spinach tightly into the cup for accurate measure and opt for baby spinach with minimal stems
• Ricotta cheese: half cup Makes the filling creamy Use whole milk ricotta if possible for the richest flavor
• Mozzarella cheese: half cup shredded Melts into gooey goodness Pick a low-moisture block and shred it fresh for best melt
• Sun-dried tomatoes: quarter cup finely chopped Give bursts of tangy and sweet flavor Oil-packed tomatoes bring more richness
• Garlic: three cloves minced Brings a punch of aromatic flavor Use fresh cloves and chop as finely as possible
• Dried oregano: one teaspoon Infuses classic Italian herb notes Choose a vibrant green variety for full aroma
• Salt: one teaspoon Enhances all the flavors Use kosher salt for more even seasoning
• Black pepper: half teaspoon Adds slight heat and earthiness Freshly ground is always better
• Olive oil: one tablespoon For a golden brown sear Choose extra virgin for the best taste
• Kitchen twine: Essential for holding the rolled steak together Ask your butcher for a couple of long strands if you do not have any at home

Instructions

Slicing the Steak:

Lay the flank steak flat on a sturdy cutting board Use your sharpest knife to cut horizontally along the middle of the steak stopping just before you slice all the way through You are aiming to create a wide pocket that will hold the filling Be sure to keep your knife parallel to the cutting board and work patiently so the steak remains in one piece

Making the Filling:

Add chopped spinach ricotta mozzarella sun-dried tomatoes garlic dried oregano salt and black pepper to a large mixing bowl Use a sturdy spoon or spatula to mix until the combination is thick creamy and evenly blended The filling should be uniform with no large clumps of cheese or spinach

Stuffing the Steak:

Very gently open the pocket in the steak you created Work handfuls of the filling into every corner and edge spreading evenly but not overstuffing If filling spills out press it back inside Smooth out the layer so each slice bakes up neat and pinwheel-shaped

Rolling and Securing:

Beginning with the short end roll the stuffed steak up as tightly as possible without squeezing out the filling Keep the roll uniform and secure with kitchen twine Tie at each end and once or twice in the center so the steak maintains its shape during searing and baking

Searing the Steak:

Heat olive oil in a large oven-safe skillet over medium-high Sear the rolled steak for four to five minutes per side For the deepest flavor and beautiful coloring rotate the meat to brown each surface thoroughly This step helps to lock in juiciness

Baking in the Oven:

Transfer the entire skillet directly to your oven Preheated to three hundred seventy five degrees Bake for twenty to twenty five minutes Use a meat thermometer for perfect doneness Medium-rare is about one hundred thirty degrees in the thickest part If you prefer it more well done add five to ten more minutes

Resting and Slicing:

Remove the steak from the oven and let it rest in the skillet for at least ten minutes This lets all the juices redistribute making each slice succulent Cut away the twine carefully Slice the roll into one inch rounds with a sharp knife and arrange on a platter Serve immediately while hot

One of my favorite parts about this recipe is the sun-dried tomatoes They brighten each bite and give a special tang that my dad always raves about There is something about slicing into the beautiful spiral that turns dinner into a celebration at our house

Storage Tips

Let leftovers cool before transferring to an airtight container Refrigerate for up to three days You can reheat gently in a covered dish at three hundred degrees or warm individual slices in a nonstick skillet with a splash of beef broth to keep them juicy For longer storage wrap tightly in foil and freeze slices for up to two months

Ingredient Substitutions

If you prefer you can swap spinach for kale or arugula Use feta instead of ricotta for a salty punch Sundried tomatoes may be replaced by roasted red peppers even olives work for a briny layer of flavor Just keep the overall filling amount about the same

Serving Suggestions

Serve with creamy mashed potatoes fresh green beans or a crisp Italian salad A drizzle of balsamic glaze brings a touch of sweetness and acidity side dishes that soak up the steak juices are extra delicious I sometimes add roasted baby carrots for color

Cultural Context

Stuffed meats have roots across many cuisines Italian cooks often make braciole beef rolled with cheese herbs and breadcrumbs This take is more streamlined and hearty Stuffed flank steak became a classic in American home kitchens because it is simple reliable and spectacular to present

Seasonal Adaptations

In summer try adding fresh basil or roasted bell peppers In cooler months sauté mushrooms with the spinach for earthy comfort For holiday flair add a handful of toasted pine nuts to the filling

Helpful Notes

Using block mozzarella and shredding it yourself makes the filling creamier Ask your butcher to butterfly the steak if cutting it yourself feels tricky Always let the steak rest before slicing so it stays juicy

Success Stories

This recipe has converted steak skeptics in my family even kids who usually dodge their greens They love how the spinach disappears into the cheesy filling and everyone wants to help roll it up At a dinner party last winter a friend confessed she had never eaten flank steak before but she asked for the recipe as soon as she tried her first bite

Freezer Meal Conversion

After baking and resting the rolled steak wrap it tightly in foil then place in a freezer bag Label and freeze for up to two months To serve thaw in the refrigerator overnight Warm in the oven at three hundred fifty degrees covered until hot throughout For best results slice after reheating not before

This stuffed flank steak is sure to wow your family and friends at any meal. Slice serve and enjoy all the cheesy savory flavors in every bite.

Recipe FAQs

→ How do you keep the stuffing from falling out of the steak?

Secure the rolled steak tightly with kitchen twine in several spots to keep the filling contained during cooking.

→ Can you prepare the stuffed flank steak in advance?

Yes, assemble and roll the steak ahead of time, then refrigerate until ready to sear and bake.

→ What other vegetables can be added to the filling?

You can add chopped roasted peppers, artichoke hearts, or sautéed mushrooms for extra flavor.

→ What’s the best way to slice the stuffed steak?

Let the steak rest, remove the twine, then use a sharp knife to cut firm slices about 1 inch thick.

→ How can you tell if the flank steak is cooked to medium-rare?

Use a meat thermometer; the internal temperature should reach 130°F for a juicy, tender result.