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Cooking. Creating. Sharing

OVEN BAKED STUFFED FLANK STEAK

Mar.posted by Paula 2 Comments

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Oven Baked Stuffed Flank Steak looks fancy and makes an elegant presentation but this low-carb dinner recipe is quick, easy, and very versatile! 

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Oven Baked stuffed steak pinwheels with spinach

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.
steak and Brussels sprouts

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.

stuffed steak with Brussels

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.

sliced flank steak with vegetables

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 rolled stuffed steak

Oven Baked Stuffed Flank Steak looks fancy & makes an elegant presentation. Low-carb dinner recipe is quick, easy, & versatile! 

OVEN BAKED STUFFED FLANK STEAK

Oven Baked Stuffed Flank Steak looks fancy and makes an elegant presentation but this low-carb dinner recipe is quick, easy, and very versatile! 
Author: Paula
5 from 6 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 6 servings

Ingredients

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

Calories: 616kcal | Carbohydrates: 45g | Protein: 40g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 1214mg | Potassium: 1664mg | Fiber: 11g | Sugar: 8g | Vitamin A: 18428IU | Vitamin C: 153mg | Calcium: 897mg | Iron: 9mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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You can also find great recipes at Recipe Index or Weekend Potluck

Paula
« 15 MINUTE CHICKEN BACON RANCH WRAP {Crack Wrap}
OMBRE CITRUS LAYER CAKE »

Comments

  1. Cindy says

    03.02.22 at 9:26 pm

    5 stars
    Wow this was. Great recipe! Definitely saving it to make again.

    Reply
  2. Laura says

    03.02.22 at 6:25 pm

    5 stars
    A WONDERFUL dinner, thanks for the recipe!

    Reply

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




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