This stuffed flank steak is rolled with mushroom, goat cheese and spinach and cooked to perfection for the perfect main dish. Keep reading for tips on how to butterfly, roll and cook this simple recipe!
Some recipes are show stoppers. They look so pretty and impressive, yet they're simple to make. The flank steak stuffing in this recipe includes mushroom, spinach and goat cheese. The flavor combination of the three with perfectly tender flank steak is amazing.
Don't have flank steak? Check out our guide for the best flank steak substitute for a few other options.
How to Butterfly Flank Steak
- Start by laying the flank steak flat on a large cutting board. Carefully cut the steak horizontally, keeping the knife parallel to the cutting 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 you reach the other end of the steak and fold the steak open like a book so there's a seam right down the middle. It should look like a butterfly!
How to Roll the Flank Steak
- Butterflying the stuffed flank steak allows you to do just that: stuff it. Use a sharp knife to slice it open like a book then add all of the toppings to cover both sides of the open steak.
- Starting on the long edge, roll the flank steak on itself to create a long pinwheel with all the filling inside the steak.
How to Tie Stuffed Flank Steak
Make sure to tie it together so it doesn't come apart at the seams while you're cooking. Use butcher's twine to tie knots around the steak all the way down.
Pro tip: the ends of the stuffed flank steak will be thinner so try to tuck the ends in and tie them up so the entire flank steak is an even width.
How to Make Stuffed Flank Steak
- Start by searing the flank steak in an oven-safe pan, like a cast iron skillet, over medium-high heat. Be sure to get the pan nice and hot then place the rolled steak in and sear for 2-3 minutes on each side to create a brown crust.
- Next, place the whole pan in the oven at 425°F for 25 minutes or until a meat thermometer reads 135°F for medium rare (it will continue to raise 5-10 degrees after it's out of the oven. Top it with fresh parsley and serve it with our favorite dairy free mashed potatoes.
Check out this post all about determining doneness if you want your flank steak more done.
- Tenderizing your flank steak helps it be less tough. Use a tenderizing mallet to briefly pound each side of the steak. Be careful not to flatten it too much because you'll need to butterfly it!
- Use an instant read thermometer to check the internal temperature of the steak to cook it perfectly.
This post is sponsored by The Ohio Beef Council. All thoughts and opinions are my own. Thanks to brands like Ohio Beef who believe in my recipes and help me keep sharing free ones with you!
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What to serve with stuffed flank steak
Mushroom and Spinach Stuffed Flank Steak
- 1 ½ - 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
- Preheat oven to 425°F.
- If you haven’t done so already, butterfly the steak by lining your knife up parallel to the cutting board and slicing through the center of the steak, stopping just before cutting it all the way through. Open up the flank steak up on the fold, doubling the original length.
- Even out the thinness of the steak using a meat tenderizer so it’s about ½ inch thick. A little less thick is okay. Season with salt and pepper on both sides. Set aside on a large cutting board.
- 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 eevenly over the seasoned beef. Sprinkle with coat cheese if using.
- Roll the steak with the grain (the lines in the meat), starting with the smallest end first. Roll the steak tightly, tucking in any loose pieces as you roll. Tuck the ends of the steak in to create an width along the whole roll.
- 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 until the steak is browned on all sides, about 2 minutes on all four sides. Remove from the stove and place the skillet in the oven. Bake for 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 hot.
Molly: Thinking of this for something different for Easter. Can I cook this rare-Med. Rare? Also use Gorgonzola cheese?