Alright y’all, I’ve got the scoop on one of the best flank steak recipes ever – Stuffed Flank Steak! It’s got a blend of fresh spinach, garlic, some hearty mushrooms, and just the right seasonings, all snug inside a tender flank steak. It might look like you’ve gotta be a pro cook to pull a stuffed flank steak off, but trust me boo, it’s so easy. Before you know it, you’ll be serving up a dish that looks like it came straight out of a Michelin-star restaurant!
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Back in the day when I was just dipping my toe into the cooking world, I was all about that steak life. But after a while, even though I loved my classic pan-seared steak more than a cold glass of sweet tea on a hot summer day, I started craving a lil’ variety. That’s when I decided to create this stuffed flank steak recipe.
The moment I laid eyes on these steak pinwheels, all fancy-looking with hardly any fuss, I was all in – hook, line, and sinker. Oh baby, it was love at first sight! Over the years, I’ve made stuffed flank steak more times than I can count, tweaking and perfecting the mushroom and spinach stuffing until it was just right. And no matter when I serve it, those steak rolls don’t stand a chance – they disappear FAST!
The Low Down On This Stuffed Flank Steak
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: High-Protein
Key Flavor: Savory, meaty and umami with hints of garlic
Skill Level: Beginner to Intermediate
- Economical Choice: Flank steak is more wallet-friendly than many other cuts. It’s perfect for when you’re craving that beefy goodness without wanting to splurge on more expensive steak varieties.
- Delicious Stuffing: The mix of spinach, mushrooms, onions, garlic, rosemary, and Worcestershire sauce? Heavenly, y’all! The flavors are rich and deep, enhancing the beefiness without overshadowing it.
- Versatile for Any Occasion: Whether you’re lighting candles for a special dinner or just trying to spice up a Tuesday night, this stuffed rolled flank steak fits the bill. It’s got dat fancy look, sure to impress any guest or make your family feel like they’re dining out.
- Deceptively Simple: This dish may look like you’ve slaved over it for hours, but it’s really quite simple. Just mix up that stuffing, lay it on the steak, roll it up, and let the oven do its thang. That’s pretty much it, boo!
Ingredients To Make Stuffed Flank Steak
- Olive Oil & Unsalted Butter: The dynamic duo for cooking the stuffing mix to perfection. All out of butter? Just double up on the olive oil.
- Mushrooms: They soak up all the flavors they’re cooked with, and add an umami-packed punch to our stuffing. Different types of mushrooms can bring different flavors and textures, but a good ol’ button mushroom is a reliable choice.
- Onions: Yellow onions are my go-to for their perfect balance of sweet and savory, but feel free to use what you have on hand.
- Garlic, Rosemary, and Seasonings: Minced garlic, dried rosemary, plus a good ol’ shake of Kosher salt and black pepper. Garlic is garlic, y’all – fresh is best.
- Worcestershire Sauce: It’s got that tangy, deep flavor that’s hard to replace, but soy sauce or balsamic vinegar can step in if needed.
- Flank Steak: You can butterfly it yourself (if you want to know how, scroll down to the FAQ section!), but to save some time, I suggest you ask your butcher to butterfly it for ya.
- Fresh Spinach: It’s not just for Popeye boos! It adds a slightly sweet, earthy flavor and a punch of nutrition to your dish. If you’re swapping for frozen, remember to thaw and drain it well.
- Seasoned Breadcrumbs: They also soak up all those lovely juices from the meat. If you’re starting with plain breadcrumbs, don’t be shy to mix in a little garlic powder, dried herbs, or even some grated Parmesan to give ’em your own twist.
- Melted Unsalted Butter: To drizzle and brush the flank steak pinwheels for that golden touch.
- Toothpicks for Securing: Can’t forget these to keep everything rolled up tight!
How To Make Stuffed Flank Steak
Step 1: Cook The Mushroom Mixture
- Add olive oil and butter to a medium-sized pan over medium-high heat.
- Add mushrooms, onions, rosemary, and salt and pepper to taste once the butter melts. Stir and cook until tender.
- Add the minced garlic and cook for an additional minute making sure not to burn it.
- Add in Worcestershire sauce, stir together, and cook for a few more minutes. Then, set the mixture aside while you prepare the steak.
Step 2: Stuff And Bake The Flank Steak
- Lay the butterflied steak on a cutting board and season it with salt and pepper on the outside of the steak.
- Turn it over and spoon the mushroom mixture in an even layer across the steak.
- Arrange spinach and sprinkle breadcrumbs evenly over the surface of the mushroom mixture. Also, drizzle half of the butter over the breadcrumbs.
- Carefully and tightly roll the steak, starting at the very bottom. Secure the seam with toothpicks to hold it together.
- Place the rolled steak in the center of a baking pan and brush the top of it with the remaining butter.
- Bake until the probe inserted into the steak reaches an internal temperature of at least 145 degrees F. Your steak will be medium to medium-well around this temperature. If you prefer it well done, continue cooking until it reaches an internal temperature of 155.
Step 3: Cut The Steak
- Remove the rolled steak from the oven and allow it to sit. Then, cut the steak into 1-inch thick slices, remove toothpicks, and serve.
Tips For Making The Best Stuffed Flank Steak Pinwheels
- Pound the Steak: Want a steak that’s just melt-in-your-mouth tender? Give it a gentle pounding before you start stuffing. This not only evens out the thickness for consistent cooking but also tenderizes the meat. Just remember, it’s a love tap, not a hammer down – we want it tender enough to hold all that goodness inside without falling apart.
- Less Is More with That Filling: I know, I know – when you see that scrumptious filling, it’s tempting to pile it on. But trust me, darling, overstuffing is the quickest way to a burst and messy roll. Aim for a nice, thin layer of filling.
- Toothpick Alternatives: If you find yourself fresh out of toothpicks when it’s time to secure your steak roll, don’t fret. A piece of butcher’s twine or even some skewers cut down to size can do the trick just as well.
- Let It Rest: After all that work rollin’ and bakin’, give your masterpiece the rest it deserves. Letting the steak sit for about 10 minutes before slicing into it locks in those juices, making sure each bite is as succulent as the last.
Popular Substitutions & Additions
- Cheese: For those who believe cheese makes everything better (because it does, y’all), adding some grated Parmesan or crumbled feta to the stuffing can elevate this dish to new heights of flavor.
- Sun-Dried Tomato: Chop up some sun-dried tomatoes and toss them into your stuffing mix for a burst of tangy sweetness. It pairs beautifully with the earthiness of the mushrooms!
- Spice It Up with Harissa: If you’re looking to add a little kick to your meal, whipping up a harissa sauce to drizzle over or spread into your steak will do just that. Simply blend together some chili peppers (dried or fresh, depending on how fiery you like it), garlic, olive oil, a touch of lemon juice, and a mix of spices like cumin, coriander, and caraway seeds. Salt to taste, and blend it all up until it’s smooth.
- BBQ Seasoned Steak: Before you roll up the steak, give it a generous rub with your favorite BBQ seasoning. This will give your stuffed flank steak pinwheels a smoky, slightly sweet flavor profile that screams summer cookouts and good times.
What To Serve With Stuffed Flank Steak Pinwheels
- Veggies: Pair that steak with some veggies that can hold their own. Think balsamic glazed Brussels sprouts that bring a tangy contrast to the rich steak, or roasted sweet potatoes and fingerling potatoes for a hearty, earthy side. They all add color, texture, and a whole lotta flavor to your plate!
- Mashed Potatoes: Nothin’ says comfort food like a creamy scoop of mashed potatoes. Jazz ’em up by tryin’ out sour cream mashed potatoes for a tangy twist, cream cheese mashed potatoes for extra creaminess, or mashed sweet potatoes for a bit of sweetness to complement the savory steak.
- Mac N Cheese: If you’re looking to indulge, why not go all out with some mac and cheese? For a lighter take, try cauliflower mac and cheese. Feelin’ traditional? White cheddar mac and cheese. And for those who love it extra creamy… Velveeta mac, baby!
- Garlic Bread: Last but certainly not least, crispy garlic bread is perfect for scooping up those last bits of flava. It’s a must-have for any steak dinner!
How To Store & Reheat Stuffed Flank Steak
To store your stuffed rolled flank steak, wrap it up tight in plastic wrap or aluminum foil (or better yet, place it in an airtight container), and pop it in the fridge. And hey, if you’re prepping ahead, you can refrigerate the raw, stuffed steak for about 6 hours before you bake it.
When you’re ready to bring that steak back to life, the oven is your best friend. Preheat it to 350°F, unwrap the steak, and place it in a baking dish covered with foil to keep it moist. Heat it up for about 10-15 minutes or until it’s warmed through. Microwaves might be quicker, but they can change the texture – so the oven’s the way to go.
How Long Will Stuffed Flank Steak Last In The Fridge?
Your stuffed flank teak will keep in the fridge for 3-4 days. Just make sure it’s stored properly to keep it fresh.
Can I Freeze Flank Steak Pinwheels?
For sure, boo! Wrap it tightly in freezer-safe wrap or pop individual slices in a freezer bag, and it’ll stay fresh for up to 3 months. Then, let it thaw overnight in the fridge before you reheat it.
Frequently Asked Questions
You can! And it’s not as tricky as it might seem. Just place your steak on a cutting board, grab a sharp knife, and start slicing through the middle of the steak horizontally. Be careful to not cut all the way through – you want to open it like a book. Take your time, and you’ll have a perfectly butterflied steak ready for stuffing.
Keep an eye out for an even, deep red color. That’s your first sign of a good cut. You’ll also want to see a fair amount of fine fat marbling running the length of the muscle. This fat is key to flavor and tenderness, so don’t skip on it!
Sure thing! Skirt steak is a great alternative because it has a similar texture and flavor. Just remember, cooking times may vary slightly, so keep an eye on your thermometer to ensure it’s done to your liking.
Y’all, if you’re on the hunt for something fancy to dazzle at your next dinner gathering, or maybe you’re just itchin’ to elevate a regular weeknight into something special, look no further. This Stuffed Flank Steak recipe is just what you need! It’s the perfect mix of elegance and simplicity, turning an ordinary steak dinner into a feast for the eyes and the tastebuds. So go ahead boo, treat yourself and your guests!
More Steak Recipes
- Skirt Steak Marinade With Chimichurri Recipe
- Smothered Steak
- Sheet-Pan Steak Fajitas
- Steak Nachos
- Pan Seared Steak Recipe
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Stuffed Flank Steak {Steak Pinwheels}
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon unsalted butter
- 1 ½ cups chopped mushrooms
- ½ cup diced onions
- 1 teaspoon rosemary
- 2 teaspoons minced garlic
- 2 teaspoons Worchestershire sauce
- Kosher Salt and Black Pepper
- 1 lb butterflied flank steak
- 1 ½ cups fresh spinach
- ½ cup seasoned breadcrumbs
- ¼ cup melted unsalted butter
- Toothpicks for securing
Instructions
- Preheat your oven to 350 degrees.
- Add olive oil and butter to a medium-sized pan over medium-high heat. Once both melt together, add mushrooms, onions, rosemary, and salt and pepper to taste, stir and cook until tender.
- Next, add the minced garlic and cook for an additional minute making sure not to burn it. Add in Worcestershire sauce, stir together, and cook for an additional 1-2 minutes. Then, set the mixture aside while you prepare the steak.
- Lay butterflied steak on a cutting board and season with salt and pepper on the outside of the steak then turn over. Spoon the mushroom mixture in an even layer across the steak.
- Next, arrange spinach and sprinkle breadcrumbs evenly over the surface of the mushroom mixture. Drizzle half of the butter over the breadcrumbs.
- Starting at the very bottom of the steak, carefully and tightly roll the steak, and secure the seam with toothpicks to hold it together.
- Place the rolled steak in the center of a baking pan and brush the top of it with the remaining butter.
- Bake until the probe inserted into the steak reaches an internal temperature of at least 145 degrees F, around 40 minutes. Your steak will be medium to medium well around this temperature. If you prefer it well done, continue cooking until it reaches an internal temperature of 155.
- Remove the rolled steak from the oven and allow it to sit for 10 minutes. Cut the steak into 1-inch thick slices, remove toothpicks, and serve with easy roasted brussel sprouts if you desire.
Notes
- Pound the Steak: Want a steak that’s just melt-in-your-mouth tender? Give it a gentle pounding before you start stuffing. This not only evens out the thickness for consistent cooking but also tenderizes the meat. Just remember, it’s a love tap, not a hammer down – we want it tender enough to hold all that goodness inside without falling apart.
- Less Is More with That Filling: I know, I know – when you see that scrumptious filling, it’s tempting to pile it on. But trust me, darling, overstuffing is the quickest way to a burst and messy roll. Aim for a nice, thin layer of filling.
- Toothpick Alternatives: If you find yourself fresh out of toothpicks when it’s time to secure your steak roll, don’t fret. A piece of butcher’s twine or even some skewers cut down to size can do the trick just as well.
- Let It Rest: After all that work rollin’ and bakin’, give your masterpiece the rest it deserves. Letting the steak sit for about 10 minutes before slicing into it locks in those juices, making sure each bite is as succulent as the last.
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