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stuffed flank steak

Stuffed Flank Steak Recipe

This stuffed flank steak with a spinach, red pepper, and manchego filling makes an easy yet impressive meal.
Course Dinner
Cuisine international
Keyword Stuffed Flank Steak Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 serves
Author Daisy
Cost $10


  • 1 flank steak (1 1/2 to 2 pounds)
  • 1 package frozen chopped spinach, thawed
  • ½ cup crumbled manchego cheese
  • 1 jar (7 ounces) roasted red peppers, drained and chopped
  • 1 egg yolk
  • 2 teaspoons salt
  • 1 tablespoon olive oil


  • Heat oven to 425 degrees F.
  • Lay steak on work surface. Holding sharp knife parallel to work surface and starting at a long side, slice flank steak in half to opposite long side, without cutting all the way through; open up the steak like a book. Flatten slightly to an even thickness.
  • Squeeze liquid from spinach; discard liquid. In medium-size bowl, combine spinach, cheese, peppers, and egg yolk.
  • Season open part of steak with 1 teaspoon salt. Press filling onto steak, leaving a 1-inch border on all sides. Roll up steak to enclose filling, beginning on a short side; the grain of the meat will be running from top to bottom. Tuck any loose filling back into ends.
  • Tie steak with cotton twine at 2-inch intervals to secure. Rub outside with oil, then sprinkle with remaining teaspoon salt.
  • Roast at 425 degrees F for 35 minutes, then increase heat to broil and broil for 10 minutes, turning once. Let meat rest 15 minutes. Remove twine, slice and serve.