Baked Stuffed Flank Steak - Homemade Hooplah (2024)

Spice up your boring steak dinner by filling a fine cut of meat with spinach, mozzarella, and sun dried tomatoes. It’s easy to tailor to your tastes, too!

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About Baked Stuffed Flank Steak

Since I’ve started this blog, our conversations about dinner typically go something like this:

Me: “I need to make a recipe for the blog. What do you want me to cookfor dinner?”

Him: “Steak.”

Me: “How do you want it prepared?”

Him: “Just steak, nothing else.”

Me: “ButI have to make an actual recipe for this to work.”

Him: “Okay. But I just want steak.”

This is usually the part whereI throw my hands up in the air and make a dessert instead.

But not today!

Today I found a happy medium between my steak-loving boyfriend and my desire to try out new and interesting recipes to share with you.

Enter stage left: Baked Stuffed Flank Steak!

Now, don’t get me wrong: I love a good steak just as much as the next red blooded American (‘Merica!) But I’m also a fan of all things cheesy and flavorful. Easy is a big draw for me, too, and I’ll tell you right now I was reallysurprised how easy this recipe was to make.

It looks far more complicated than it actually is.

Just mix the ingredients, slather on a steak, wrap it up, bake it, and you’re done – time enjoy your super flavorful dinner!

The hardest part to this whole recipe is probably butterflying the flank steak, but if you’re lucky, you just might be able to find a steak that’s already been butterflied (or have the butcher at the deli do it for you).

Too easy, right?

The funny thing is that I had injured my knee the night before I planned to make this dish, so I sent an old friend of mine to the grocery store with avery specificlist of instructions so he could trackdown everything I needed to make his not-just-plain-steak steak dinner.

And being the crafty guy thathe is, he managed to not only find the alreadybutterflied flank steak (prepackaged and already rolled in the “ready to cook” section) but also scored some free cooking twine from the deli to wrap the steaks with.

I should send himto do my busy work more often.

I was worried how the steak would cook through, but it was a perfect medium rare in the middle and a solid medium along the edges.

However, I only broiled ours for about 5 minutes – broiling for 10 minutes would result in a more cooked steak.

And don’t even get me started on the mozzarella, spinach, and sun-dried tomato stuffing – it was simplydelicious. I think I could have made a big helping of it and eaten it just on its own.

And I mayhave stolen some of the overflowing cheese stuffing, straight out of the baking dish, while I waited for the steak to “rest.”

Maybe.

Okay fine, you know me too well; I did exactly that, but at least I had the decency to use a fork this time.

Overall I was extremelyhappy with this dish, especially since I think it will likely become my go-to dinner for whenever we have company.

It’s easy to assemble and cooks fast – how does that not please a crowd?

notes & tips for this stuffed steak recipe

• Before attempting this recipe, make sure you have somecooking twinehandy. Trust me on this, you’ll be amazed what you’ll use it for once you have some in your kitchen.
• For this recipe, you can either buy a steak and butterfly it (see this video for a tutorial) or you can check the deli counter. Sometimes they are selling flank steaks or steaks that have already been butterflied. You might even find a nice person behind the counter who will butterfly a steak for you. You never know until you ask!
• If you’d like to add a little more flavor to this flank steak, check the comments. Some readers have had some very tasty suggestions!