Stuffed flank steak is a fantastic way to turn a humble cut of beef into an impressive, flavorful dish that’s perfect for family dinners or special occasions. If you’ve ever wondered how to cook stuffed flank steak, this guide will walk you through the process step-by-step with easy-to-follow instructions and tips to make your steak juicy, tender, and packed with delicious fillings.
What Is Stuffed Flank Steak?
Flank steak is a lean, long cut of beef known for its rich flavor but can be a bit tough if not cooked properly. Stuffing it with a mixture of vegetables, cheese, and herbs not only adds flavor but also helps keep the meat moist and tender during cooking. The steak is butterflied (cut open like a book), filled, rolled up tightly, and then cooked by searing and baking or roasting.
Ingredients You’ll Need
While the fillings can vary widely, here’s a classic combination that works beautifully:
– 2 pounds flank steak, butterflied
– Fresh spinach (about 2 cups, chopped)
– Cheese such as feta, mozzarella, or goat cheese (1 cup)
– Garlic and onions (minced)
– Seasonings: salt, pepper, parsley, red pepper flakes
– Olive oil or vegetable oil for searing
– Kitchen twine or toothpicks to secure the roll
Feel free to customize your stuffing with mushrooms, bell peppers, herbs, or even sun-dried tomatoes for extra flavor.
Step-by-Step Cooking Method
1. Butterfly the Flank Steak
Start by trimming any excess fat from the steak. Place the flank steak on a cutting board and use a sharp knife to slice it almost through horizontally, then open it like a book. The goal is to create an even, flat piece of meat about half an inch thick without tearing it. This makes it easier to roll and stuff.
2. Season the Steak
Sprinkle both sides of the butterflied steak with salt, pepper, and your choice of herbs or seasoning blends. Some cooks like to mix dried parsley with salt and pepper for an even coating. This step enhances the flavor of the meat itself.
3. Prepare the Filling
In a bowl, combine chopped spinach, cheese, garlic, onions, and any other fillings you like. Add a pinch of salt and pepper to season the mixture. The cheese adds creaminess, while the spinach and vegetables bring freshness and texture.
4. Assemble the Stuffed Steak
Spread a thin layer of tomato sauce or olive oil over the surface of the steak to help the filling stick. Then evenly distribute the filling over the steak, leaving about a 1-inch border around the edges to prevent the filling from spilling out when rolled.
5. Roll and Secure
Starting from the edge closest to you, roll the steak tightly into a cylinder, enclosing the filling inside. Use kitchen twine or toothpicks to secure the roll so it doesn’t unravel during cooking. If you want, slice the roll into pinwheels before cooking or cook it whole and slice after resting.
6. Sear the Steak Roll
Heat oil in a cast iron skillet or heavy pan over medium-high heat. Place the stuffed flank steak roll in the pan and brown it on all sides, about 2-3 minutes per side. This step locks in the juices and gives the steak a beautiful crust.
7. Bake or Roast
Transfer the seared steak roll to a preheated oven at 375°F (190°C). Roast for about 20-30 minutes, depending on the thickness, until the internal temperature reaches about 130°F (54°C) for medium-rare. You can baste the steak with tomato sauce or pan juices during baking for extra flavor.
8. Rest and Serve
Remove the steak from the oven and tent it loosely with aluminum foil. Let it rest for 5-10 minutes to allow the juices to redistribute. Remove the twine or toothpicks, then slice the roll into 1/4 to 1/2 inch thick rounds. Serve with your favorite sides and enjoy the juicy, flavorful stuffed steak.
Tips for Perfect Stuffed Flank Steak
– Butterfly carefully: Aim for an even thickness to ensure even cooking and easy rolling.
– Don’t overstuff: Leave a border around the edges to prevent filling from leaking out.
– Tie tightly: Secure the roll well with twine or toothpicks to keep it intact.
– Use a meat thermometer: To avoid overcooking, check the internal temperature. Medium-rare is ideal for flank steak.
– Let it rest: Resting is key to juicy steak and easier slicing.
Variations to Try
– Italian Style: Use mozzarella, sun-dried tomatoes, basil, and garlic for a Mediterranean twist.
– Cheesy Spinach and Mushroom: Combine sautéed mushrooms, spinach, and cheese for a rich filling.
– Spicy Kick: Add chopped chilies or Cajun seasoning to the filling for some heat.
Stuffed flank steak is versatile, elegant, and surprisingly easy to prepare. With a few simple steps, you can create a restaurant-worthy meal that will impress your family and guests alike.
Enjoy your cooking adventure and the delicious results!