Stuffed Flank Steak is an elegant and easy recipe perfect for family dinners, holiday meals, or just a delicious weeknight dinner! Tenderized flank steak is stuffed with mushrooms, spinach, and goat cheese and baked to perfection! This is a showstopper and FULL of flavor!
Everyone needs a couple of recipes that are just perfect for entertaining – whether its for a holiday or just a family dinner. This Stuffed Flank Steak is one of those special recipes! I’ve rolled mushrooms, spinach, and goat cheese into a tenderized flank steak and baked it in the oven until its the perfect temperature. Its like an upgraded steak dinner! And its super easy to make.
Here’s how to make Stuffed Flank Steak:
- Butterfly your flank steak. Lie your flank steak on a flat surface and cut through it lengthwise, making sure to not cut all the way through the end. You want to open the steak up like a book while keeping one end together (so you are making it twice as long and half as thin).
- Once butterflied, tenderize the meat using a tenderizer or mallet. Season the side facing you with salt and pepper.
- Preheat the oven to 400 degrees.
- In a medium skillet, add 2 tbsp of olive oil and let it heat up. Once it is hot, add half a chopped onion, 2 tbsp of minced garlic, and the mushrooms to the pan. Season with salt and pepper. Cook for 2-3 minutes until the mushrooms become tender. Add 1 1/2 tbsp of Marsala wine or red wine. Let the wine cook down a little and then add 3 large handfuls of spinach to the pan and stir everything together, allowing the spinach to wilt down.
- Remove from heat. Spoon the veggie mixture down the middle of the flank steak, leaving an inch or so along the perimeter. Top with crumbled goat cheese.
- Make sure you can see which way the grain of the meat is going. Roll the flank up into a log, making sure to roll AGAINST the grain.
- If needed, secure with kitchen twice or with a few skewers. Rub the outside of the flank steak with olive oil and season generously with salt and pepper.
- Place on a baking sheet and bake it in the oven for 25-30 minutes. At that time, remove from oven and check temperature with a meat thermometer. You want to meat to be as close to 130 degrees for medium rare. The meat will continue to cook after you remove it from the oven so make sure not to overcook it.
- When you’re ready to serve, slice the meat starting with one of the smaller ends.
Stuffed Flank Steak
Stuffed Flank Steak is a simple and elegant meal that is perfect for a holiday or family dinner.
Ingredients
- 1 flank steak
- 8 oz sliced mushrooms
- 1/2 medium onion, diced
- 2 tbsp minced garlic
- 2-3 cups baby spinach
- 4 oz goat cheese, crumbled
- 1 1/2 tbsp Marsala wine (or red wine)
- olive oil
- salt & pepper
Instructions
- Preheat the oven to 400 degrees.
- Butterfly the flank steak. To do this, lie the flank steak on a flat surface on a cutting board. Slice through the flank steak lengthwise, making sure not to cut all the way through when you get to the end of the steak. You want one long flank steak - twice as long and half as thin as when you bought it. Once cut, open the flank steak up like a book. Season the side facing you with salt & pepper.
- In a medium skillet, add 2 tbsp of olive oil and let it heat up. Once its hot, add the chopped onion and minced garlic. Let it cook for about a minute and then add the sliced mushrooms. Cook until the mushrooms are soft.
- Add the Marsala or red wine and let it cook down for just a minute or so. Once it has cooked down, add the spinach to the pan and cook until it is wilted. Remove from heat.
- Spoon the vegetable mixture down the center of the open flank steak, leaving an inch or so all around the perimeter. Top with the crumbled goat cheese.
- Carefully roll the flank steak up, making sure to roll AGAINST THE GRAIN of the meat.
- Rub the outside of the flank steak with olive oil and season generously with salt and pepper. If you need to use kitchen twine or even a few skewers to hold the meat together, you can do that.
- Transfer to a baking sheet and bake for 25-30 minutes. After that time, remove the flank steak from the oven and test the temperature with a meat thermometer. You want the meat to be close to 130 degrees for medium rare. The meat will continue to cook once you remove it from the oven so make sure not to overcook it. If you prefer your steak closer to medium, cook until the temperature is around 140.
- Once is it done to your liking, transfer to a cutting board and slice it into thick slices.
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