Tender Stuffed Flank Steak Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Butterfly the flank steak by cutting it horizontally, leaving one long side intact.
• STEP 3.Pound the steak to an even thickness using a meat mallet.
• STEP 4.Season the steak with salt and pepper.
• STEP 5.In a skillet, heat olive oil over medium heat and sauté the mushrooms until softened.
• STEP 6.Add the spinach and cook until wilted. Remove from heat.
• STEP 7.Spread the mushroom and spinach mixture evenly over the butterflied steak.
• STEP 8.Sprinkle shredded cheese on top of the filling.
• STEP 9.Roll up the steak tightly and secure with kitchen twine or toothpicks.
• STEP 10.Heat a skillet over medium-high heat and sear the steak on all sides until browned.
• STEP 11.Transfer the skillet to the preheated oven and cook for about 20-25 minutes for medium-rare.
• STEP 12.Remove the steak from the oven and let it rest for a few minutes before slicing.
• STEP 13.Slice the stuffed flank steak into thick slices and serve with your choice of sides.

Cooking Tips

• Make sure to properly butterfly the flank steak to create a flat surface for stuffing.
• Pounding the steak helps tenderize it and ensures even cooking.
• Use kitchen twine or toothpicks to secure the rolled steak and prevent the filling from falling out.
• Letting the steak rest after cooking allows the juices to redistribute, resulting in a more flavorful and tender meat.

Storage and Serving

• Leftover stuffed flank steak can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the steak in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through.
• Serve the stuffed flank steak as a main dish with roasted vegetables, mashed potatoes, or a side salad.