Oven Baked Stuffed Flank Steak looks fancy and makes an elegant presentation but this low-carb dinner recipe is quick, easy, and very versatile!
I filled flank steak with spinach, breadcrumbs, and seasoning then baked it until it was tender.
Additionally, you can add potatoes, carrots, or butternut squash along with Brussels sprouts. It’s convenient since it can all cook at the same time. But you can also serve it with Garlic Mashed Potatoes, Creamy Cheesy Corn Casserole, or Squash Casserole.
OVEN BAKED STUFFED FLANK STEAK
I love how this recipe uses ingredients you probably already have. However, by stuffing and rolling the steak it makes it feel special and makes an impressive presentation.
HOW DO I COOK TENDER STUFFED FLANK STEAK?
Cook stuffed flank steak in the oven uncovered for 40 to 50 minutes. Time will depend on how large the steak is and how much filling you have. Test the steak with an instant-read thermometer. The internal thermometer should read 130-135 degrees F for medium-rare or around 145 degrees for medium.
Stuffed Flank Steak also is good grilled or in a slow cooker.
HOW TO MAKE OVEN BAKED STUFFED STEAKS
It really isn’t as complicated as it looks. In fact, all you do is pound the steak with a meat mallet until it’s a uniform thickness. Next, saute the filling, or stuffing, ingredients. Spread that mixture on the steak and roll it up. I find it’s easier to keep together with kitchen twine, but you can also use toothpicks or a skewer to hold the steak roll together.
Finally, bake the steak. It’s really just that simple.
CAN I REHEAT STUFFED STEAK?
Yes, I recommend slicing it in 2-inch pinwheels and reheating it covered in the oven at 300° to 325° for about 10 minutes.
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OVEN BAKED STUFFED FLANK STEAK
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Save To Your Recipe BoxIngredients
Steak
- 2 1 pound Flank steak
- Sea Salt
- Ground black pepper
- 1 teaspoon extra virgin olive oil
Stuffing
- ¾ cup white onion minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 tablespoon garlic minced
- 2 teaspoon low sodium soy sauce
- 3 cups (23 oz | 675g) spinach cooked and drained
- ½ cup (1.76 oz | 50g) breadcrumbs
- 2 cups (8 oz | 226g) mozzarella cheese shredded
- 1 tablespoon unsalted butter
Brussel Sprouts
- 2 cups (6.34 oz | 180 g) Brussels sprouts
- Sea salt
- Ground black pepper
- Extra virgin olive oil
- kitchen twine
Instructions
Steak
- Preheat the oven to 350°F. Place steak in a baking dish coated with cooking spray.
- Butterfly your steak by slicing them in half with a very sharp knife. Don't cut completely through by leaving one edge uncut. Season each side with salt and pepper.
Stuffing
- Heat a non-stick skillet with oil on medium heat. Add onion, rosemary, oregano, and garlic. Cook until onions are translucent. Remove from heat and allow to cool down.
- In the same skillet, add soy sauce, spinach, and breadcrumbs with onion mixture. Stir until well combined.
- By leaving 1 inch on the edges, spread butterflied steak evenly with the stuffing. Spread mozzarella on top. Roll the steak tightly. Use cooking twine to secure the steak.
- Grease a large enough baking dish with butter. Place rolled steaks in the baking dish.
Brussels sprouts.
- In a large bowl, mix Brussels sprouts, salt, and pepper. Transfer them all around the rolled steaks. Dizzle Brussels sprouts and steaks with oil.
- Bake, uncovered, until meat is tender, 40 to 45 minutes.
- Remove stuffed flank steaks from the oven and let rest for 15 minutes before serving.
- Store leftovers in an airtight container for 2 days in fridge.
Nutrition
You can also find great recipes at Recipe Index or Weekend Potluck
Cindy says
Wow this was. Great recipe! Definitely saving it to make again.
Laura says
A WONDERFUL dinner, thanks for the recipe!