Stuffed flank steak

Stuffed flank steak recipe

Impress your dinner guests with a rolled flank steak entree that looks anything but ordinary. Stuffed flank steak is easy, yet elegant—just follow our simple step-by-step instructions to butterfly, fill and roll this versatile, lean meat with our scrumptious stuffing made with bacon, spinach and roasted red peppers. If the presentation of this stuffed flank steak recipe doesn't wow them, the taste certainly will.

Yield: 6 servings
Nutrition facts: Per serving: 397 calories, 21 g fat, 12 g carbohydrates (1.5 g fiber), 39 g protein, 702 mg sodium

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1 large flank steak (2¼ lb.)
2 slices bacon
2 garlic cloves, minced
¾ cup plain dried bread crumbs
¼ cup flat-leaf parsley, minced
1 tsp. each salt and pepper
½ tsp. oregano
4 cups spinach leaves (about 5 oz.)
1 cup roasted red peppers, cut into strips
2 Tbsp. olive oil


  1. Place flank steak in freezer 20 to 30 minutes until firm but not frozen. Butterfly: With short end facing you, make horizontal lengthwise cut, slicing almost through to other side. Open like a book and push to flatten.
  2. Cook bacon until crisp. Drain and crumble into small bowl. Save 2 teaspoons bacon fat and cook garlic 30 seconds. Add to bowl. Stir in bread crumbs, parsley, ½ teaspoon each salt and pepper.
  3. Preheat oven to 350°F. Sprinkle meat with oregano and ½ teaspoon each salt and pepper. Cover with spinach, roasted peppers and crumb mixture, leaving a ½-inch border. Roll up from short end; tie with string.
  4. In large, ovenproof skillet, heat oil. Brown beef. Transfer to oven; roast 25 minutes without turning. Let rest 20 minutes before slicing.