Stuffed Flank Steak Rolls: If you’ve always thought flank steak was a tough cut of meat, this recipe will completely change your perspective. Once the steak is pounded thin, filled with a rich blend of spinach and cheese, and grilled over high heat to your preferred doneness, you’ll discover just how tender and flavorful it can be.
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Key Takeaways:
- Stuffed flank steak is made by butterflying, filling, rolling, and cooking a flank steak
- The most important step is slicing the steak against the grain for tenderness
- Common fillings include spinach, cheese, mushrooms, garlic, and roasted peppers
- The steak should be seared first, then oven-finished for best texture
- Resting the meat before slicing helps retain juices and improves tenderness
- It can be customized for keto, low-carb, Mediterranean, or high-protein diets
SIS Tip: Simple is Smart:
A fast and effective way to keep the filling secure in your Stuffed Flank Steak roll is to roll the steak tightly and wrap it in plastic wrap before chilling it in the refrigerator. When ready to slice, remove the plastic wrap and use toothpicks to hold the rolls together during grilling. Be sure to take out the toothpicks before serving.
What Do I Need For Stuffed Flank Steak Rolls?
I love how simple this recipe is—just five ingredients, nothing complicated, just real flavor.
Flank Steak: is a lean cut taken from the abdominal section of the cow, located just behind the diaphragm. Because it comes from this working muscle area, it’s naturally a bit tougher and chewier compared to other steak cuts. The good news is this recipe uses a few smart techniques to help break down those fibers and make the steak much more tender and enjoyable.
Spinach: Fresh spinach is always my first choice, especially when it’s homegrown from the garden. When that’s not available, I usually go for organically grown baby spinach from the market or grocery store to keep things clean and fresh.
Garlic: I prefer using fresh organically grown garlic cloves whenever possible, whether sourced from a local farmer’s market or a trusted grocery store. It adds a strong, aromatic base that enhances the entire dish.
Goat Cheese: Goat cheese is made from goat’s milk and has a creamy, slightly tangy flavor. A neighbor of mine raises goats and produces fresh cheese, but you can also find soft goat cheese in most local markets. Look specifically for a soft, crumbly variety for the best texture in this recipe.
Asiago Cheese: Asiago is a traditional Italian cheese made from cow’s milk. Its texture changes depending on how long it’s aged, ranging from semi-soft and crumbly to firm and hard. The aging process can take anywhere from a few months up to two years. True Asiago cheese is produced in specific regions of Northern Italy under strict regulations.
Let's Make the Flank Steak Rolls
Make the Filling:
To prepare the filling, sauté the garlic in a small amount of olive oil until it becomes fragrant. Add the fresh spinach and cook just until it starts to wilt. Remove from heat and set aside to cool before using.
Stuff the Flank Steak:
Pound the flank steak using a meat tenderizer until it reaches about 1/4 inch thickness (5–8 mm), then season evenly with salt and black pepper.
Layer fresh spinach over the steak, making sure to leave a clean border around the edges for easy rolling.
Sprinkle crumbled goat cheese and grated Asiago cheese evenly over the spinach layer.
Carefully roll the steak into a tight log, securing the filling inside. Wrap the rolled steak tightly in plastic wrap and refrigerate for at least 2 hours to help it set and hold its shape.
Cook the Flank Steak Rolls:
Preheat your oven to 375°F (190°C).
Remove the chilled steak roll and slice it into 6–8 even portions.
Heat a grill pan over medium-high heat, then sear the steak pieces in olive oil for about 30 seconds per side to lock in flavor.
Transfer the pan to the oven and bake for approximately 10 minutes, or until the internal temperature reaches 125–130°F (54°C).
Serve warm with my recipe for Grilled Asparagus or Browned Butter Green Beans for a complete meal.
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Stuffed Flank Steak Rolls
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 1 1/2 lbs Flank Steak (700g)
- 6 ounces fresh spinach (170g)
- 2 cloves minced garlic
- 2 ounces goat cheese (60g)
- 2 ounces grated asiago cheese (60g)
- 1 tsp olive oil
Instructions
- Pound the flank steak until it is about 1/4 to 1/2 inch thick. (1cm) Season well with salt and pepper.
- Saute the minced garlic in the olive oil until fragrant.
- Add the fresh spinach, and stir until spinach is just wilted. (about 3 minutes). Set aside until cool enough to touch it.
- Add the spinach to the flank steak leaving a border around the spinach.
- Add the asiago and crumbled goat cheese on top of the spinach.
- Starting with the long end closest to you, roll the steak into a roll. Wrap the roll in plastic wrap and place it in the fridge for a minimum of 2 hours.
- Preheat the oven to 375° F. (190°C)
- Slice into six or eight pieces. Use a toothpick to secure the roll and keep it from unrolling.
- Heat a grill pan, add olive oil to the pan and sear the steaks on each side for about 30 seconds per side.
- Put the grill pan in the oven and cook the steaks for about 10 minutes or until the internal temperature is 130°F (54°C)
- Let the steaks rest for 10 minutes. Serve and garnish with some chopped parsley.
Video
Nutrition
FAQ:
What can I substitute for goat cheese in this recipe?
Can I use frozen spinach for the filling?
How long can I store the stuffed flank steak rolls in the fridge before cooking?
How do I know when the steak is cooked to my liking?
Can I make these steak rolls ahead of time?
What sides pair well with stuffed flank steak rolls?
Final Thoughts
Stuffed flank steak rolls are a flavorful, impressive, and versatile dish that turns an affordable cut of beef into a restaurant-quality meal. With a tenderized steak base and a savory filling of cheese, vegetables, or herbs, each slice reveals a beautiful spiral of flavor that looks as good as it tastes. This recipe is perfect for special occasions, family dinners, or when you simply want to elevate your usual beef dishes. While it may look complex, the rolling and stuffing process is straightforward once you prepare the steak properly by butterflying and flattening it. The best part is how customizable it is—you can switch fillings based on your preference, from classic mushroom and spinach combinations to bold, cheesy or even fajita-inspired versions. If you’re looking for a dish that delivers both visual impact and rich, satisfying flavor, stuffed flank steak rolls are a must-try addition to your recipe collection.
