This delicious Stuffed Flank Steak recipe was shared with my by Dina Calanchini of
Sacramento, CA. Dina belongs to a Ladies Dinner Group in the Sacramento area, and they have lots of
fun creating and cooking many different types of foods. Dina likes to serve this delicious flank steak with her
Photo is courtesy of Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Stuffed Flank Steak Recipe
Yields: serves many
Prep time: 30 min
Flank steak cook time: 40 min
1/2 of a yellow
onion, finely diced
1/2 cup of finely-chopped mushrooms
1 (10 ounce) package of frozen, chopped
spinach (defrosted and drained)
1/3 to 1/2 cup feta cheese
1/2 cup Italian seasoned
Red pepper flakes (optional)
1 (2- to 2 1/2-pounds) flank steak*
1 cup beef broth
2 to 5 1/2 tablespoons butter, cut into tablespoon sizes
* Either have your butcher butterfly the flank steak or split the meat down the center so it lays
flat and then break down the tough fibers by running it through his meat
tenderizer. You can also tenderize the flank steak with a meat mallet.
Preheat oven to 350ºF.
In a large frying pan over medium-high heat, sauté the onions and mushrooms until tender; remove from heat an let cool.
In a large bowl, mix together the spinach, feta cheese, egg, bread crumbs, red pepper, and onion/mushroom mixture.
Sprinkle the flank steak with garlic powder, salt, and pepper. Spread and press the stuffing mixture onto the flank steak to
approximately 1/2 to 1 inch from the border, all the way around.
Begin rolling up the flank steak with the edge closest to you and roll away from you (the steak should be rolled parallel to the grain so that once you cut into the steak, you are
cutting against the grain). Once rolled, tie the flank steak roll up with cooking string every 2 inches or so. Sprinkle the roll with salt and pepper.
In an oven-proof skillet, heat approximately 1 tablespoon of vegetable oil on medium to medium-high heat. Once hot, place the roll in the pan and sear each side of the
roll, approximately 2 to 3 minutes per side.
Once the stuffed flank steak roll is seared on all sides, place the skillet with the steak in your preheated oven and bake for approximately 20 to 40 minutes (depending on
the size of the roll) until flank steak is medium rare or until the internal temperature reaches desired temperature on your
meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare.
is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Once cooked, remove the stuffed flank steak from the over and place on a separate plate.
Cover with aluminum foil and let rest for approximately 5 minutes before cutting.
While the steak is resting, place the same cooking skillet back on
the stove on medium-high heat and add approximately 1 cup of beef broth.
Continue cooking until the broth has reduced by 1/2. Turn off the heat and
allow broth to cool (at least until the bubbling stops). Add tablespoons of butter, one
at a time, and stir continuously until each tablespoon of butter is melted before adding more.
Continue to add butter and stir until all the butter is incorporated.
Slice the rested flank steak into individual rolls and place on a serving platter. Drizzle the rolls with the
prepared beef broth sauce and serve.