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stuffed beef flank steak recipes

Easy Stuffed Beef Flank Steak Recipes for Dinner Tonight

Stuffed beef flank steak recipes offer a delightful and flavorful way to elevate a simple cut of meat into a satisfying and impressive meal.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Dishes
Cuisine American
Servings 6 people
Calories 350 kcal

Equipment

  • Cutting board
  • Chef's knife
  • Meat mallet
  • Large skillet (preferably oven-safe)
  • Mixing bowl
  • Measuring cups and spoons
  • Butcher's twine or toothpicks
  • Oven (optional)
  • Meat Thermometer

Ingredients
  

  • 1.5-2 lb flank steak
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz cremini mushrooms, sliced
  • 5 oz fresh spinach, roughly chopped
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp fresh oregano, chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • Butcher's twine or toothpicks

Instructions
 

  • Step 1: Prepare the Flank Steak: Place the flank steak on a cutting board and gently pound it to an even thickness of about 1/2 inch. This step tenderizes the meat and makes it easier to roll. Consider scoring the steak lightly in a crosshatch pattern to further tenderize and allow marinade (if using) to penetrate more effectively.
  • Step 2: Saut the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, approximately 8-10 minutes.
  • Step 3: Wilt the Spinach: Add roughly chopped spinach to the skillet with the mushrooms and onions. Cook until the spinach has wilted, about 2-3 minutes. Remove the skillet from the heat and let the mixture cool slightly.
  • Step 4: Combine the Filling: In a mixing bowl, combine the cooked spinach mixture with ricotta cheese, Parmesan cheese, chopped sun-dried tomatoes, fresh basil, fresh oregano, salt, black pepper, and red pepper flakes (if using). Mix well to ensure all ingredients are evenly distributed.
  • Step 5: Stuff the Flank Steak: Spread the filling evenly over the prepared flank steak, leaving about 1 inch border along the edges.
  • Step 6: Roll and Secure: Carefully roll the flank steak tightly, starting from one end. Secure the roll with butcher's twine, tying it at 1-inch intervals, or use toothpicks to hold the seam together.
  • Step 7: Sear the Steak: Heat a tablespoon of olive oil in the same skillet over medium-high heat. Sear the rolled flank steak on all sides until nicely browned, about 2-3 minutes per side. Searing helps to lock in the juices and develop a flavorful crust.
  • Step 8: Bake the Steak (Optional): For a more evenly cooked steak, transfer the seared flank steak to a preheated oven at 375F (190C) and bake for about 20-25 minutes, or until the internal temperature reaches 135F (57C) for medium-rare or desired doneness. Alternatively, continue cooking in the skillet over low heat, covered, until the desired internal temperature is reached.
  • Step 9: Rest and Slice: Remove the flank steak from the oven or skillet and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Remove the butcher's twine or toothpicks before slicing.
  • Step 10: Serve: Slice the stuffed flank steak into 1/2-inch thick slices and serve immediately. Optional Tip: A marinade can be used for the flank steak before stuffing. Combine olive oil, balsamic vinegar, Worcestershire sauce, garlic, and herbs in a ziplock bag, add the flank steak, and marinate for at least 30 minutes or up to overnight in the refrigerator. Adjust the filling ingredients based on dietary restrictions or preferences, such as using gluten-free breadcrumbs instead of cheese.

Notes

Variations

Stuffed beef flank steak recipes are remarkably adaptable, allowing for numerous variations to suit individual tastes and dietary needs.
  • Ingredient Swaps: The ricotta cheese can be substituted with goat cheese or cream cheese for a different tang. Similarly, spinach may be swapped for kale or Swiss chard. Sun-dried tomatoes can be replaced with roasted red peppers or olives for an alternative flavor profile.
  • Regional Twists: For a Tex-Mex flair, consider adding diced jalapeos, black beans, and corn to the filling, seasoned with chili powder and cumin. An Italian version might include provolone cheese, pesto, and artichoke hearts.
  • Dietary Adjustments: To create a gluten-free version, ensure that any cheese or processed ingredients are gluten-free. For a dairy-free adaptation, substitute the ricotta and Parmesan cheeses with dairy-free alternatives or omit them entirely, increasing the amount of vegetables or herbs for added flavor. A low-carb variation might focus on a filling rich in non-starchy vegetables and protein, minimizing cheese and excluding sun-dried tomatoes.

Serving Suggestions

Stuffed beef flank steak recipes are versatile and can be served in various ways depending on the occasion.
  • Dinner Parties: Sliced and arranged on a platter, the steak makes an impressive centerpiece. Accompany with roasted asparagus, garlic mashed potatoes, or a vibrant salad.
  • Family Meals: Serve with simple sides like steamed green beans, quinoa, or crusty bread to soak up the flavorful juices.
  • Special Occasions: Elevate the dish by serving with a red wine reduction sauce or a creamy horseradish sauce.
  • Holiday Gatherings: The stuffed flank steak can be a delicious alternative to traditional roasts, offering a leaner and more flavorful option.
This dish is best served warm, shortly after cooking, to ensure the optimal texture and flavor of both the steak and the filling. Slicing against the grain is crucial for tender servings.

Storage Tips

Proper storage is essential to maintain the quality and safety of leftover stuffed beef flank steak.
  • Refrigeration: Allow the cooked steak to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It can be stored in the refrigerator for up to 3-4 days.
  • Freezing: For longer storage, the cooked steak can be frozen. Wrap it tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe container. Frozen stuffed flank steak can maintain quality for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
  • Reheating: Reheat the steak in a preheated oven at 325F (160C) until warmed through, or slice and reheat in a skillet over medium heat. Avoid overheating, as this can dry out the steak.

Frequently Asked Questions

  • Question 1: Can the flank steak be stuffed ahead of time? Yes, the flank steak can be stuffed and rolled a day in advance. Cover it tightly and refrigerate until ready to cook.
  • Question 2: What is the ideal internal temperature for a medium-rare flank steak? The ideal internal temperature for medium-rare is 130-135F (54-57C). Use a meat thermometer to ensure accurate doneness.
  • Question 3: Can other cuts of beef be used instead of flank steak? While flank steak is ideal due to its shape and texture, skirt steak or a butterflied sirloin steak can be used as alternatives.
  • Question 4: What can I do with leftover filling? Leftover filling makes a great omelet addition or can be spread on crusty bread for an appetizer.
Keyword Beef, Steak