Stuffed Flank
Steak Rolls
Thinly sliced flank steak rolled around a creamy filling of herbed cream cheese, wilted spinach, roasted red peppers, and garlic — then baked until perfectly cooked through. Slice them at the table to reveal the beautiful layers inside. A dinner party showstopper that's completely on plan.
- Steak
- 1.5 lb flank steak, thinly sliced or butterflied
- ½ tsp garlic powder
- ½ tsp onion powder
- — salt & black pepper, to taste
- Cream Cheese Filling
- 4 oz low-fat cream cheese, softened
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- — salt & black pepper, to taste
- Filling Layers
- 1 pkg frozen spinach, thawed & well squeezed
- ½ cup roasted red peppers, patted dry & sliced
- 2 tbsp fresh parsley, chopped (optional)
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1
Preheat & prep the spinach
Preheat oven to 400°F. Thaw the frozen spinach in the microwave according to package directions. Transfer to a colander and squeeze out as much moisture as possible — press firmly with your hands or a clean kitchen towel. Excess moisture will make the filling watery and cause the rolls to fall apart. Roughly chop and set aside.
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2
Make the cream cheese filling
In a bowl, mix the softened cream cheese with the minced garlic, Italian seasoning, red pepper flakes if using, salt, and pepper until smooth. Stir in the squeezed spinach until well combined.
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3
Prep the steak
If the flank steak hasn't been pre-sliced, butterfly it open by slicing horizontally through the center, stopping about ½ inch from the other side. Open flat and pound gently with a meat mallet to an even thickness. Season both sides with garlic powder, onion powder, salt, and pepper.
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4
Build the filling
Spread the cream cheese and spinach mixture evenly over the inside of the steak, leaving a ½-inch border around the edges. Layer the sliced roasted red peppers evenly over the cream cheese. Scatter fresh parsley over the top if using.
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5
Roll & secure
Starting at the short end, roll the steak tightly away from you, tucking in any filling that escapes at the edges. Secure the roll with toothpicks or tie with kitchen twine at 1-inch intervals to hold the shape during baking.
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6
Sear then bake
For the best results, heat an oven-safe skillet over high heat and sear the roll for 1–2 minutes per side until browned all over. Transfer the skillet directly to the oven and bake at 400°F for 18–20 minutes until the internal temperature of the steak reaches 135°F for medium or 145°F for medium-well.
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7
Rest & slice
Remove from the oven and let rest for 10 minutes before removing toothpicks or twine and slicing into rounds. The resting time is essential — it allows the filling to set and the juices to redistribute so the rolls hold their shape when cut. Serve immediately.
- Squeeze the spinach really well: This is the most important step — excess moisture makes the filling loose and can cause the rolls to fall apart. When you think you've squeezed enough, squeeze once more.
- Pat the roasted red peppers dry: Jarred roasted red peppers hold a lot of liquid — pat them thoroughly with paper towels before adding to the filling so they don't make it watery.
- Sear for a better result: Taking 5 minutes to sear the roll before it goes in the oven gives you a beautiful browned crust and seals in the juices — it's the difference between a good dish and a great one.
- Steak temperature: 135°F is medium (slightly pink center) and the most flavorful for flank steak. 145°F is medium-well. Don't go beyond that or the steak will be tough.
- Make ahead: Assemble and roll the stuffed steak up to 24 hours in advance, wrap tightly in plastic wrap, and refrigerate. Sear and bake straight from the fridge — add 5 extra minutes to the bake time.