Why You’ll Love This Stuffed Flank Steak Recipe
This stuffed flank steak looks elegant but is surprisingly simple. The juicy, rolled steak is packed with spinach, mushrooms, and creamy goat cheese for rich flavor and beautiful presentation.
You’ll love how well this dish scales for a dinner party or a small holiday gathering. It slices into picture-perfect medallions that feel special enough for guests, yet easy enough to make on a weeknight. And because the flavors are so rich and savory, it pairs beautifully with bold sides or a simple salad.
It’s gluten-free, flexible, and easy to assemble ahead of time, then bake it fresh. If you don’t have flank steak on hand, check out the 5 best flank steak substitutes!
Want even more ideas? Pair it with these steak-friendly side dishes like cheesy scalloped potatoes or roasted delicata squash.
Table of Contents
Ingredients You’ll Need
- Flank Steak: A lean, flat cut that’s ideal for stuffing and rolling. If unavailable, skirt steak is a great alternative cut of beef.
- Mushrooms: Adds depth and heartiness. Baby bella or cremini work best.
- Spinach: Wilts beautifully into the filling. You can also use kale or arugula.
- Goat Cheese: Creamy and tangy—swap for cream cheese or provolone if needed.
- Garlic: Adds bold, aromatic flavor. Use fresh for best results.
- Olive Oil: Use quality olive oil to sauté veggies and sear the steak.
- Coarse Sea Salt & Black Pepper: For seasoning. Kosher salt is a fine substitute.
- Kitchen Twine: Essential for holding the rolled steak together during cooking.
How to Make Stuffed Flank Steak
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 work surface or cutting board.
Step 2: Using a long sharp knife, slice the steak horizontally, keeping the blade parallel to the board. Stop just before cutting all the way through. Open the steak like a book to create one large, flat surface.
How to Roll the Flank 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 side of the steak, roll it into a tight log. Tuck in loose edges and fold thinner ends under for even cooking. Tie the rolled flank steak with kitchen twine every 2 inches to secure.
How to Cook Stuffed Flank Steak
Step 1: Heat olive oil in a cast iron pan over medium heat. Place flank steak in the pan and sear for 2–3 minutes per side until golden brown.
Step 2: Transfer the skillet to a preheated oven at 425°F. Bake for 20–25 minutes or until the internal temperature reaches 135°F for medium rare. Let rest 10–15 minutes. Slice into 2-inch medallions, cutting against the grain of the meat.
Expert Tips
- Use a meat tenderizer or meat mallet to pound the steak slightly before butterflying.
- Let the steak sit at room temp for 30 minutes before slicing for better control.
- Don’t skip the sear—it adds color and locks in juices.
- Assemble ahead and refrigerate for up to 24 hours before cooking.
- For perfect doneness, use an instant-read thermometer and remove at 135°F.
Serving Tips
Pair this hearty steak roll with:
- Boursin Mashed Potatoes – Creamy, buttery potatoes that soak up every drop of steak juice.
- Brussels Sprouts Caesar Salad – Tangy and caramelized to complement the savory stuffing.
- Sweet Potato Salad – Sweet and fresh with just enough crunch.
- Sourdough Dinner Rolls – Soft, fluffy, and perfect for soaking up the juices.
How to Store Stuffed Flank Steak
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a 350°F oven, covered in foil, to preserve moisture.
- Freeze: Wrap the uncooked rolled steak tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge before searing and baking.
Recipe FAQs
Yes! Just note that it’s thinner and may cook faster.
Cover with foil and reheat in a 350°F oven until warm. This keeps it juicy.
Use an instant-read thermometer and remove the steak from the oven at 135°F.
Absolutely. Swap goat cheese for a dairy-free cream cheese or omit entirely.
Yes! To grill: sear over direct heat, then finish over indirect heat until done.
To slow cook: sear first, then cook with broth or wine on low for 6–8 hours.
Stuffed flank steak is a flavorful, flexible, and visually stunning main dish that’s perfect for any occasion. Whether you’re feeding a holiday crowd or just want a hearty family dinner, this recipe is a guaranteed hit. If you try it, leave a review or comment below!
Craving more? Try our balsamic flank steak for a quicker weeknight version.
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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!
Juicy Stuffed Flank Steak with Goat Cheese and Mushrooms
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
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- 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!
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- Let the steak sit out for 20-30 minutes before butterflying for easier slicing.
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- Don’t skip searing the steak. The crust locks in flavor and creates a rich, savory taste.
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- To make this ahead of time, prep the rolled steak and refrigerate for up to 24 hours before cooking.
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- 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.
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This was our second time making this and it went much better this time. We made the flank steak thinner this time so it much easier to roll up. Very yummy!
Thank you!
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?