This stuffed flank steak is rolled with tender spinach, savory mushrooms, and creamy goat cheese, creating a show-stopping main dish that’s easier to make than it looks! With juicy, flavorful steak and a colorful, cheesy filling, it’s perfect for holiday meals or dinner parties.
Table of Contents
Ingredients You’ll Need
- Flank Steak: This lean, flavorful cut is ideal for stuffing and rolling. Make sure to butterfly it evenly for the best results. If you can’t find flank steak, skirt steak is a great alternative.
- Mushrooms: Use button, cremini, or baby bella mushrooms for a hearty, earthy flavor. Chop them roughly for texture or finely if you prefer a smoother filling.
- Spinach: Fresh baby spinach wilts beautifully and blends into the filling. You can substitute kale or arugula for a slightly different taste and texture.
- Goat Cheese: Creamy and tangy, goat cheese adds richness to the dish. Swap it for cream cheese, provolone cheese, or shredded parmesan cheese if you want a different flavor profile or need a melty alternative.
- Garlic: Freshly minced garlic is key for adding bold, aromatic flavor. Adjust the amount to suit your taste.
- Olive Oil: Use good-quality olive oil for sautéing the vegetables and searing the steak, as it enhances the overall flavor of the dish.
- Coarse sea salt and black pepper: To taste.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
How to Butterfly Flank Steak
Butterflying is the key to creating a tender, stuffed steak. Follow these steps:
Step 1: Place the flank steak flat on a sturdy cutting board. Using a long sharp knife, carefully cut horizontally into the steak, keeping the blade parallel to the board. Keep a guide hand on top of the steak to help hold it securely in place. You’ll be making the steak even thinner than it already is. Stop just before slicing through.
Step 2: Fold the steak open along the seam like a book, creating a flat surface ready for filling. Preheat your oven to 425 degrees F.
How to Roll the Steak
Step 1: In a large, oven-safe skillet, like a cast-iron skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and slightly browned. Add the garlic and cook for another 2 minutes until fragrant. Stir in the spinach then quickly remove from the heat.
Step 2: Add the spinach mixture to both sides of the open steak leaving a 1-inch border (don’t overstuff it!).
Step 3: Starting at the long edge, roll the steak into a tight log, tucking in loose edges as you go. Tuck the thinner edges at the ends of the flank steak under before tying to ensure even cooking. To make sure the steak doesn’t come apart while it’s cooking, tie it with kitchen twine every 2 inches to hold the roll together.
How to Cook Stuffed Flank Steak
Step 1: Heat a bit of olive oil in a cast iron pan over medium heat. Place the flank steak in the pan and sear the rolled steak for 2-3 minutes per side until golden brown.
Step 2: Transfer the skillet to a preheated oven at 425°F and bake for 20-25 minutes, or until an instant-read thermometer reads 135°F for medium rare. Let the steak rest for 10-15 minutes, then slice into 2-inch medallions.
Expert Tips
- Using a meat tenderizer ensures a tender flank steak. Use a meat mallet to briefly pound each side of the steak. Be careful not to flatten it too much because you’ll need to butterfly it!
- Let the steak sit out for 20-30 minutes before butterflying for easier slicing.
- Don’t skip searing the steak. The crust locks in flavor and creates a rich, savory taste.
- To make this ahead of time, prep the rolled steak and refrigerate for up to 24 hours before cooking.
- Check out this post all about determining doneness if you want your flank steak more done. I recommend a meat thermometer for accuracy.
Serving Tips
This hearty main dish pairs beautifully with these sides:
- Mashed potatoes: Creamy and classic, they’re a comforting choice.
- Balsamic roasted Brussels sprouts: Adds a pop of acidity and caramelized goodness.
- Sweet potato salad: A refreshing, slightly sweet side to balance the savory steak.
Storage Tips
Store any leftovers in an airtight container for up to 3 days.
You can make this ahead of time by wrapping the rolled and stuffed uncooked steak tightly in plastic wrap. Refrigerate the stuffed steak for up to 24 hours or freeze for up to 2 months. Thaw overnight in the fridge before searing and baking.
Recipe FAQs
Yes! Skirt steak works well but may need a shorter cooking time since it’s thinner. If you want to try another cut of meat, check out these flank steak substitutions.
Reheat in a 350°F oven, covered with aluminum foil, until warmed through to prevent it from drying out.
Use an instant-read thermometer to monitor the internal temperature, aiming for 135°F for medium rare.
Yes! You can grill or use your slow cooker for this meat. To grill, preheat your grill to medium-high heat. Sear the stuffed flank steak over direct heat for 3-4 minutes per side to create a nice crust. Then, move it to indirect heat, cover, and cook until the internal temperature reaches 135°F for medium-rare.
To use a slow cooker, sear the rolled steak in a skillet first to lock in the flavors, then transfer it to a slow cooker. Add ½ cup of beef broth or red wine for moisture, and cook on low for 6-8 hours.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
Mushroom & Spinach Stuffed Flank Steak Recipe
Save this Recipe!
Ingredients
- 1 1/2 – 2 lb flank steak
- Salt and pepper to taste
- 2-3 tablespoons olive oil divided
- 8 ounces mushrooms roughly chopped
- 5 cloves garlic minced
- 2 cups spinach roughly chopped
- 2 ounces goat cheese optional
Instructions
- Preheat oven to 425°F.
- Butterfly the steak by laying it flat on a cutting board. Starting at the longest end, line your knife up parallel to the cutting board and slice through the center of the steak, stopping just before cutting it all the way through. Open up the flank steak up on the fold.1 1/2 – 2 lb flank steak
- Use a meat tenderizer or mallet to pound the steak to an even thickness, about 1/2 inch thick. Season with salt and pepper on both sides.Salt and pepper to taste
- In a large, oven-safe skillet, like a cast-iron skillet, heat 1-2 tablespoons of olive oil over medium heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until softened and slightly browned. Add the garlic and cook for another 2 minutes until fragrant. Stir in the spinach then quickly remove from the heat. Spread mushroom and spinach mixture evenly over the seasoned beef and sprinkle evenly with goat cheese.2-3 tablespoons olive oil, 8 ounces mushrooms, 5 cloves garlic, 2 cups spinach, 2 ounces goat cheese
- Roll the steak with the grain (the lines in the meat). Roll the steak tightly, tucking in any loose pieces as you roll.
- Tuck int the ends of the steak as they're thinner and won't cook evenly. Use cooking twine to snugly loop and tie the twine along the steak so its tight enough to hold it together. You can also use several toothpicks if you don’t have twine.
- Add 1 more tablespoon of olive oil to oven-safe skillet and heat over high heat. When the oil starts to ripple, carefully place the rolled and stuffed flank steak in the pan and sear for 2 minutes on each side, until deeply golden brown. Transfer the skillet to the oven and bake for 20-25 minutes or until a meat thermometer reads 135°F (medium rare) or reads to your desired doneness. Remove from the oven and allow to rest for 15 minutes before cutting. Cut into 2 inch medallions and serve.
Notes
-
- Using a meat tenderizer ensures a tender flank steak. Use a meat mallet to briefly pound each side of the steak. Be careful not to flatten it too much because you’ll need to butterfly it!
-
- Let the steak sit out for 20-30 minutes before butterflying for easier slicing.
-
- Don’t skip searing the steak. The crust locks in flavor and creates a rich, savory taste.
-
- To make this ahead of time, prep the rolled steak and refrigerate for up to 24 hours before cooking.
-
- Check out this post all about determining doneness if you want your flank steak more done. I recommend a meat thermometer for accuracy.
- Store any leftovers in an airtight container for up to 3 days.
- You can make this ahead of time by wrapping the rolled and stuffed uncooked steak tightly in plastic wrap. Refrigerate the stuffed steak for up to 24 hours or freeze for up to 2 months. Thaw overnight in the fridge before searing and baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links. Read our disclosure policy.
Made this tonight for dinner. I served it with baked potatoes and sautéed spinach with garlic. The only thing I tweaked was that I used butter instead of olive oil. It came out perfectly. Hubby said it was a keeper. He especially liked that we had plenty of leftovers for his lunch the next day. Will definitely make this again.
Thanks Kathy!
Molly, We tried your balsamic flank steak recipe it was outstanding. Since you nailed that recipe we decided to try your stuffed mushroom spinach flank steak recipe. But instead of flank steak we used a beef tenderloin and did not pound the tenderloin. Fantastic. Amazing.
Thank you!!
Made this as the main dish for our Christmas Dinner. Family loved it!!!so very tasty. Added a bit of salt once it was on the plate, but otherwise followed the recipe. Will definitely make again.
Turned out beautifully, next time will cook in the oven for 15 minutes, let rest to bring temp up to 135 for a perfect medium-rare.
Molly: Thinking of this for something different for Easter. Can I cook this rare-Med. Rare? Also use Gorgonzola cheese?