Flank steak is lean, flavorful and thin. That means it’s perfect to stuff! This recipe is so delicious and results in beautiful roulades for you to serve and impress all of your friends. We’re trying to keep this recipe nice and lean so we omitted cheese in the stuffing, but you can certainly add in 1/2 cup of bleu cheese to the stuffing to pack even more flavor into the meat. We sampled this recipe out with our Meat Ambassadors and they all loved it. We hope you’ll give it a try and let us know what you think! Do you have a stuffed flank steak recipe or suggestions on what to add to the stuffing to make it even more delicious? Let us know in the comments below, we’d love to hear from you!
- 1 Leahy’s Angus Beef Flank Steak
- 2 Tomatoes (small (or 1 if large))
- 2 clove Garlic (diced)
- 1 Green Bell Pepper (minced)
- 6 oz Spinach (diced)
- 4 Tbsp Olive Oil (chopped)
- 2 tsp Apple Cider Vinegar (divided)
- Salt (substitute another vinegar if you don’t have apple cider vinegar)
- Butcher Twine
Combine all the chopped vegetables, 2 tbsp. of olive oil and vinegar in a mixing bowl. Stir together well.
Cover the flank steak with plastic wrap, and then use a meat mallet to pound the meat to about 1/4″ thick.
Once the flank steak is pounded flat, generously season both sides with salt and pepper, then spread the filling over the flank steak, leaving room around the edges of the meat.
Roll the flank steak up and use the twine to tie tightly at 1 inch intervals. Wipe any excess filling away from outside of the meat.
Heat the remaining 2 tbsp. of olive oil in a skillet and heat to medium high heat. Once the oil is hot, add the stuffed flank steak and sear for 3 minutes on each side until the entire outside is browned.
Transfer the stuffed flank steak to a rack over a roasting pan and put into an oven preheated to 400°F. Roast for 20 minutes or until the middle of the flank steak reaches 135°F.
Once done, remove from oven, let sit for five minutes and then cut into slices.
Remove the twine and enjoy with fresh greens, grilled asparagus and a glass of full bodied red wine!