Dinner

Baked Stuffed Flank Steak

This recipe is basically the dinner party cheat code that makes you look like a culinary genius while secretly being way easier than it appears.

Picture this: tender, juicy flank steak wrapped around a melty blend of mozzarella, spinach, and sun-dried tomatoes that oozes flavor with every single bite.

The best part is watching people’s faces when you slice into this beauty and reveal those gorgeous spiral layers of cheese and vegetables nestled inside perfectly seasoned beef.

You’ll get all the “wow, you actually made this yourself?” comments without the stress-sweating through complicated techniques or fancy equipment you don’t own.

The aroma alone will have your kitchen smelling like an upscale steakhouse, and the presentation is so impressive that nobody needs to know you basically just rolled some ingredients together and stuck them in the oven.

This is comfort food that moonlights as elegant entertaining, proving once and for all that you can create restaurant-quality results in your own kitchen wearing whatever you want.

Ingredients

For the Steak

1½ pounds flank steak, butterflied
2 tablespoons olive oil
½ teaspoon garlic salt, divided
1 pinch black pepper, to taste
Cooking twine (100% cotton string)

For the Stuffing

1 egg yolk
1½ cups shredded mozzarella cheese
1 cup frozen spinach, thawed, rinsed, and drained well
½ cup chopped sun-dried tomatoes
2 tablespoons panko breadcrumbs

Instructions

Preparation

1 Preheat your oven to 425°F (220°C). This high temperature will create a beautiful sear on the outside while keeping the interior tender and juicy.
2 If your butcher hasn’t already butterflied the steak, line up a sharp knife parallel with your cutting board and slice through the center of the steak horizontally, stopping just short of cutting all the way through. This technique allows you to open the steak like a book, doubling its original surface area for maximum stuffing capacity.
3 Using a meat tenderizer or the textured side of a meat mallet, gently pound the butterflied steak to an even thickness of ¼ to ½ inch. This ensures uniform cooking and makes rolling much easier. Work from the center outward, being careful not to tear the meat.

Make the Stuffing

4 In a large mixing bowl, add the egg yolk and lightly whisk with a fork to break it up completely. The egg yolk acts as a binding agent that helps hold all the stuffing ingredients together during cooking.
5 Add the mozzarella cheese, well-drained spinach, sun-dried tomatoes, and panko breadcrumbs to the bowl. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.

Assembly

6 Lay the butterflied steak flat on your work surface with the grain running horizontally. Spread the cheese stuffing mixture evenly across the surface, leaving a 1-inch border along all edges. This border prevents the filling from leaking out during rolling and cooking.
7 Sprinkle ¼ teaspoon garlic salt and black pepper to taste over the stuffing mixture. This seasoning layer adds extra flavor depth throughout the roll.
8 Starting from the smallest end, tightly roll the steak along the grain (those natural ripples in the meat). Roll firmly but gently, tucking in any stray pieces of filling as you go. The tighter the roll, the better your slices will look when served.

Secure and Season

9 Using 100% cotton cooking twine, tie the rolled steak at 2-inch intervals along its length. The twine should be snug enough to compress the meat slightly but not so tight that it cuts into the surface. This secures the filling and maintains the roll’s shape during cooking.
10 Place the tied steak in a 9×13 inch baking dish or any rimmed baking sheet that accommodates its length. Drizzle with olive oil and use your fingers to massage it thoroughly into the meat on all sides.
11 Sprinkle the remaining ¼ teaspoon garlic salt evenly over the top and sides of the rolled steak.

Cooking

12 Bake for 35 minutes until the internal temperature reaches 130-135°F (54-57°C) for medium-rare doneness. The exterior should be nicely browned and the juices should run clear.
13 Switch your oven to broil and cook for an additional 5-10 minutes, watching carefully to achieve your desired level of browning. Be aware that some smoke may occur if the steak has released juices during baking.
14 Remove from the oven and let the stuffed flank steak rest for 15 minutes uncovered and undisturbed. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.
15 Remove the twine carefully with kitchen shears, then slice into 1-inch thick rounds to showcase the beautiful spiral pattern. Serve immediately while hot.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results):

Sharp chef’s knife – Essential for butterflying the steak cleanly and achieving professional-looking slices
Meat tenderizer – Creates even thickness for uniform cooking and easier rolling
Kitchen twine – 100% cotton string secures the roll without melting or affecting flavor
Instant-read thermometer – Takes the guesswork out of achieving perfect doneness

Helpful Upgrades:

Digital kitchen scale – Ensures accurate portioning if you’re scaling the recipe up or down
Rimmed baking sheet – Contains any juices that release during cooking and prevents oven mess
Silicone spatula – Perfect for mixing the stuffing without breaking down the delicate ingredients
Kitchen shears – Makes removing twine much easier and safer than using a knife

Nice-to-Have Options:

Cast iron skillet – Can be used for initial searing before transferring to the oven for extra flavor
Cutting board with juice groove – Keeps your workspace clean when slicing the finished steak
Aluminum foil – Useful for tenting during resting if you want to keep the steak extra warm

Recipe Variations and Dietary Modifications

Gluten-Free Adaptation:

Replace panko breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers
Use almond flour or crushed pork rinds for a low-carb binding alternative
Ensure your sun-dried tomatoes aren’t processed in facilities with wheat contamination

Dairy-Free Modifications:

Substitute nutritional yeast and dairy-free mozzarella shreds for the cheese
Add extra sun-dried tomatoes and fresh herbs to compensate for flavor depth
Consider cashew cream mixed with herbs as a creamy filling alternative

Low-Carb/Keto Version:

Eliminate breadcrumbs entirely or use crushed pork rinds
Increase the cheese and spinach proportions to maintain filling volume
Add cream cheese to the mixture for extra richness and binding

Flavor Variations:

Mediterranean style: Add kalamata olives, feta cheese, and fresh oregano
Italian herb blend: Include fresh basil, oregano, and roasted red peppers
Southwestern twist: Use pepper jack cheese, diced jalapeños, and cilantro
Mushroom lovers: Sauté cremini mushrooms and add to the stuffing mixture

Nutritional Information and Health Benefits

Key Nutritional Highlights:
This recipe provides approximately 385 calories per serving with a robust 32 grams of high-quality protein from the lean flank steak. The dish delivers 18 grams of fat, primarily from the mozzarella cheese and olive oil, along with 8 grams of carbohydrates from the vegetables and breadcrumbs. Each serving contains significant amounts of iron, vitamin B12, and zinc from the beef, plus calcium and phosphorus from the cheese.

Health Benefits of Main Ingredients:
Flank steak is an excellent source of complete protein containing all essential amino acids needed for muscle maintenance and repair. It’s also rich in heme iron, which is more easily absorbed by the body than plant-based iron sources. Spinach contributes folate, vitamin K, and antioxidants like lutein and zeaxanthin that support eye health. The sun-dried tomatoes provide concentrated lycopene, a powerful antioxidant linked to heart health and cancer prevention. Mozzarella cheese supplies calcium for bone health and probiotics that support digestive wellness.

Dietary Considerations:
This recipe is naturally gluten-free except for the small amount of panko breadcrumbs, which can easily be substituted. It’s suitable for low-carb and keto diets with minor modifications. The dish contains dairy and is high in protein, making it ideal for those following muscle-building or weight management eating plans.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

Flank steak → Skirt steak or flat iron steak (adjust cooking time by 5-10 minutes)
Mozzarella cheese → Provolone, fontina, or goat cheese for different flavor profiles
Frozen spinach → Fresh spinach (sauté first and drain thoroughly) or arugula for peppery bite
Sun-dried tomatoes → Roasted red peppers or fresh cherry tomatoes (reduce liquid content)

Budget-Friendly Swaps:

Sun-dried tomatoes → Tomato paste mixed with Italian seasoning (use 2 tablespoons)
Fresh mozzarella → Regular shredded mozzarella or part-skim ricotta mixed with parmesan
Panko breadcrumbs → Regular breadcrumbs or crushed crackers

Pantry Emergency Substitutions:

Cooking twine → Toothpicks placed every 2 inches (remove before serving)
Egg yolk → 2 tablespoons mayonnaise or cream cheese for binding
Garlic salt → Regular salt plus garlic powder (use ¼ teaspoon each)

Pro Tips for Substitutions:

When using fresh spinach, sauté it first and squeeze out excess moisture using paper towels
If substituting different cheeses, choose ones that melt well and have similar moisture content
Store leftover sun-dried tomatoes in olive oil in the refrigerator for up to 2 weeks

Make It Diabetes-Friendly

Carb Reduction Modifications:

Eliminate panko breadcrumbs entirely to save 6 grams of carbs per serving
Replace with crushed almonds or parmesan cheese for binding without added carbs
Use fresh spinach instead of frozen to reduce any added processing sugars

Portion & Timing Tips:

Stick to 4-ounce portions to maintain approximately 6-8 grams of carbs per serving
Pair with non-starchy vegetables like roasted broccoli or cauliflower to create a complete meal
Add healthy fats like avocado slices or olive oil drizzle to slow carb absorption
Serve with a side salad dressed in vinaigrette to add fiber and reduce blood sugar spikes

Blood Sugar Management:

Total carbs per serving: Approximately 8 grams (reduced to 2 grams without breadcrumbs)
Net carbs: 6 grams with breadcrumbs, 1 gram without
Protein content helps stabilize blood sugar levels naturally
Best served at lunch or dinner when insulin sensitivity is typically higher

Enhanced Nutrition Tips:

Add extra spinach to increase fiber content without significantly impacting carbs
Include herbs like oregano and basil for antioxidants without carbohydrates
Choose grass-fed beef when possible for better omega-3 fatty acid profile

Perfect Pairing Suggestions

Beverage Pairings:
A medium-bodied red wine like Merlot or Cabernet Sauvignon complements the rich beef and cheese flavors beautifully. For beer lovers, a porter or brown ale provides the perfect malty backdrop to the savory stuffing. Non-alcoholic options include sparkling water with lemon or unsweetened iced tea with fresh herbs to cleanse the palate between rich bites.

Side Dish Recommendations:
Roasted asparagus with garlic and lemon provides a crisp, bright contrast to the rich steak. Garlic mashed cauliflower offers comfort food appeal while keeping the meal lower in carbs. Mediterranean quinoa salad with cucumber, tomatoes, and feta adds fresh flavors and interesting textures. Sautéed green beans with almonds contribute crunch and color to balance the plate.

Complete Meal Ideas:
Start with a simple arugula salad dressed in balsamic vinaigrette to awaken the palate. Follow with the stuffed flank steak alongside roasted root vegetables and crusty bread for soaking up any delicious pan juices. Finish with tiramisu or chocolate-dipped strawberries for an Italian-inspired evening.

Occasion Suggestions:
This recipe shines at dinner parties where presentation matters, romantic date nights at home, or Sunday family dinners when you want something special but manageable. It’s perfect for holiday entertaining when you need an impressive main course that can be partially prepared ahead of time.

Pro Tips and Troubleshooting

Professional Techniques:
Butterfly the steak against the grain for maximum tenderness – look for the natural lines in the meat and cut perpendicular to them. Pound the meat gently using a cross-hatch pattern to avoid tearing while achieving even thickness. Chill the assembled roll for 30 minutes before cooking to help it hold its shape better during the cooking process.

Common Mistakes to Avoid:
Don’t overstuff the steak or the filling will leak out during cooking, creating a mess and uneven results. Avoid tying the twine too tightly as it can cut into the meat and create tough spots. Never skip the resting period – cutting too early will cause all the flavorful juices to run out onto the cutting board instead of staying in the meat.

Storage and Reheating:
Refrigerate leftovers for up to 3 days wrapped tightly in plastic wrap. Reheat gently in a 300°F oven for 10-15 minutes to avoid overcooking. Slice only what you need and store the remainder whole to maintain moisture and texture.

Make-Ahead Strategies:
Assemble the roll up to 24 hours in advance and refrigerate, then bring to room temperature 30 minutes before cooking. Prepare the stuffing mixture up to 2 days ahead and store covered in the refrigerator. The cooked steak can be fully prepared and sliced, then reheated for entertaining.

Scaling Tips:
Double the recipe easily by using two steaks and proportionally increasing all ingredients. For larger crowds, slice thinner pieces to stretch servings further while maintaining the impressive presentation that makes this dish so special.