Roasted Stuffed Flank Steak


by: Miss Measurement

Easy Recipe for Roasted Stuffed Flank Steak


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serves: 6

1 Flank Steak (1.5-2lbs)

1 package 16oz Frozen Chopped Spinach

1/2 cup crumbled blue cheese

7oz Roasted Red Peppers, drained and chopped

2 tablespoons Italian style bread crumbs

1 egg yolk

2 teaspoons Garlic Salt

2 teaspoons Ground Black Pepper

2 tablespoons Olive Oil

Nutrition Facts
Roasted Stuffed Flank Steak

Servings Per Recipe: 6

Amount per Serving

Calories: 171

  • Total Fat: 10.7 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 58.6 mg
  • Sodium: 229.4 mg
  • Total Carbs: 7.3 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 1.9 g
  • Protein: 12.2 g

how is this calculated?

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1.  Preheat the oven to 425 F

2.  Lay the flank steak on a large cutting board

3.  Using a sharp knife, cute the flank steak in half by starting on the long side and carefully pulling the steak apart

4.  Open up the steak like a book and using a meat pounder, flatten the steak to an even thickness (or as even as you can)

5.  Defrost the spinach and squeeze as much of the liquid out as you can

6.  In a medium bowl combine the spinach, blue cheese, egg yolk, 1 teaspoon garlic salt, breadcrumbs, and black pepper until mixed well

7.  Season the steak with the 1/2 teaspoon of garlic salt and pepper

8.  Lay the filling on the opened steak, and press firmly. Leave about 1/2 inch around the edges

9.  Roll up the steak starting on the short end

10.  Tie the steak together with twine at about 2 inch spaces

11.  Rub with olive oil and sprinkle with 1/2 teaspoon garlic salt and pepper

12.  Bake for 35 minutes

13.  Then broil on high for 10 minutes

14.  Remove from oven and allow the meat to rest for 15 minutes before cutting the twine and serving

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