24 Delicious Stuffed Flank Steak Recipes Ultimate

Nothing beats the joy of slicing into a perfectly cooked flank steak, especially when it’s stuffed with mouthwatering fillings that surprise and delight. Whether you’re craving comfort food with a twist or looking to impress at your next dinner party, our roundup of 24 delicious stuffed flank steak recipes has something for every home cook. Get ready to transform this versatile cut into your new favorite dish!

Cheesy Spinach Stuffed Flank Steak

Craving something that’s a showstopper at the dinner table but secretly easy to whip up? This cheesy spinach stuffed flank steak is your ticket to impressing everyone without breaking a sweat—because who has time for that?

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup fresh spinach (chopped, because nobody likes a leafy surprise)
• 1 cup shredded mozzarella cheese (or go wild with a blend)
• 2 tbsp olive oil (or any oil that won’t judge your life choices)
• 1 tsp garlic powder (because fresh garlic is too much work sometimes)
• Salt and pepper (to taste, but let’s be honest, you’ll add more)

Instructions

1. Preheat your oven to 375°F because we’re not savages—we cook at the right temperature.
2. Lay the butterflied flank steak flat and season both sides with salt, pepper, and garlic powder. This is your canvas; make it flavorful.
3. Spread the chopped spinach evenly over the steak, followed by a generous layer of mozzarella cheese. This is where the magic happens.
4. Carefully roll the steak into a tight log and secure with kitchen twine at 1-inch intervals. No one likes a loose roll.
5. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side. This isn’t just for looks—it’s for flavor.
6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Use a meat thermometer; guessing is for games.
7. Let the steak rest for 10 minutes before slicing. Patience is a virtue, especially when it comes to juicy meat.

That first slice revealing the cheesy, spinach-filled center is what food dreams are made of. Serve it atop a bed of mashed potatoes or alongside a crisp salad for a meal that’s as visually stunning as it is delicious.

Mushroom and Swiss Stuffed Flank Steak

Get ready to roll with this Mushroom and Swiss Stuffed Flank Steak that’s about to become the star of your dinner table. It’s like a hug for your taste buds, packed with savory mushrooms and gooey Swiss cheese, all wrapped up in a juicy flank steak. Trust me, your fork won’t know what hit it.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup sliced mushrooms (baby bellas add a nice earthy flavor)
• 1 cup shredded Swiss cheese (because more cheese is always the answer)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (freshly ground if you’re feeling fancy)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp fresh thyme leaves (or 1 tsp dried, in a pinch)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for your steak.
2. In a skillet over medium heat, heat 1 tbsp olive oil and sauté mushrooms until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t crowd the pan, or they’ll steam instead of sauté.
3. Add minced garlic and thyme to the mushrooms, cooking for another minute until fragrant. This is where the magic starts.
4. Lay your butterflied flank steak flat and season both sides with salt and pepper. Think of it as seasoning a canvas before painting your masterpiece.
5. Spread the mushroom mixture evenly over the steak, then sprinkle with Swiss cheese. Leave a small border around the edges to prevent a cheesy avalanche when rolling.
6. Carefully roll the steak tightly from one end to the other, securing with kitchen twine or toothpicks every 2 inches. Tip: Rolling it snugly ensures all those goodies stay inside where they belong.
7. Heat the remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the rolled steak on all sides until browned, about 2 minutes per side. This step locks in the juices and adds a beautiful crust.
8. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer to avoid guesswork and ensure perfection.
9. Let the steak rest for 10 minutes before slicing. This allows the juices to redistribute, making every bite as juicy as the last.

This Mushroom and Swiss Stuffed Flank Steak is a showstopper with its tender meat, creamy cheese, and earthy mushrooms. Try serving it over a bed of garlic mashed potatoes or alongside a crisp green salad for a meal that’s as beautiful as it is delicious.

Blue Cheese and Walnut Stuffed Flank Steak

Craving something that’ll make your taste buds do a happy dance? This Blue Cheese and Walnut Stuffed Flank Steak is like a surprise party in your mouth, where every bite is a gift. Perfect for when you want to impress without the stress, this dish is a showstopper that’s secretly easy to pull off.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1/2 cup crumbled blue cheese (the stinkier, the better!)
• 1/4 cup chopped walnuts (toasted for extra crunch)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 2 cloves garlic (minced, because garlic is life)
• 1 tbsp fresh rosemary (chopped, for that herby goodness)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get this party started.
2. Lay your butterflied flank steak flat and season both sides with salt and pepper. This is your canvas, make it flavorful.
3. In a bowl, mix blue cheese, walnuts, garlic, and rosemary. This is the stuffing that’ll make your steak unforgettable.
4. Spread the stuffing evenly over one side of the steak, then roll it up tightly like a yoga mat. Secure with kitchen twine at 1-inch intervals.
5. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This locks in the juices and adds a crispy exterior.
6. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 10 minutes before slicing to keep all those delicious juices inside.

When you slice into this masterpiece, you’ll find a spiral of creamy blue cheese and crunchy walnuts that’s as pleasing to the eye as it is to the palate. Serve it atop a bed of arugula for a peppery contrast, or alongside roasted potatoes to soak up any extra cheesy goodness. Who knew elegance could taste this good?

Sun-Dried Tomato and Basil Stuffed Flank Steak

Venture into the realm of gourmet home cooking with this dish that’s as fun to make as it is to devour. Imagine tender flank steak, jazzed up with the dynamic duo of sun-dried tomatoes and fresh basil, rolling into a flavor-packed spiral of deliciousness.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (reserve the oil for cooking)
• 1/4 cup fresh basil leaves, chopped (pack them in for maximum flavor)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/4 tsp black pepper (freshly ground for that extra zing)
• 2 tbsp reserved sun-dried tomato oil (or any neutral oil, but the tomato oil adds magic)
• Kitchen twine (for tying up your steak bundle of joy)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the main event.
2. Lay the butterflied flank steak flat on a clean surface. Season both sides with salt and pepper, ensuring every inch is covered.
3. Spread the chopped sun-dried tomatoes, basil, and minced garlic evenly over one side of the steak. Tip: Leave a small border around the edges to prevent filling spillage.
4. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals. Tip: Tie it snugly but not too tight to allow for even cooking.
5. Heat the reserved sun-dried tomato oil in a large oven-proof skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2-3 minutes per side. Tip: This step locks in the juices and adds a beautiful crust.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer for precision.
7. Remove from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender bite.

Kick your dinner presentation up a notch by slicing the steak into pinwheels, revealing the vibrant filling. The combination of juicy steak, sweet sun-dried tomatoes, and aromatic basil creates a symphony of flavors that’s bound to impress. Serve it atop a bed of creamy polenta or alongside roasted vegetables for a meal that’s as visually stunning as it is delicious.

Prosciutto and Mozzarella Stuffed Flank Steak

Let’s face it, stuffing meat with more deliciousness is a culinary power move, and this Prosciutto and Mozzarella Stuffed Flank Steak is here to flex. Imagine tender flank steak hugging salty prosciutto and creamy mozzarella, all rolled into one show-stopping dish that’s surprisingly easy to pull off.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 4 oz prosciutto (thinly sliced, because we’re fancy like that)
• 8 oz fresh mozzarella (sliced, or go wild with shredded)
• 2 tbsp olive oil (or any oil that won’t fight with the flavors)
• 1 tsp salt (because seasoning is non-negotiable)
• 1 tsp black pepper (freshly ground, if you’re feeling extra)
• 1 tsp garlic powder (for that umami kick)
• 1 tsp dried oregano (or fresh if you’ve got it)

Instructions

1. Preheat your oven to 375°F (because precision is key to cheesy, meaty success).
2. Lay the butterflied flank steak flat and season both sides with salt, pepper, garlic powder, and oregano (don’t be shy, this is where the magic starts).
3. Layer the prosciutto evenly over the steak, followed by the mozzarella slices (think of it as building a flavor lasagna).
4. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals (no one wants a cheese explosion).
5. Heat olive oil in an oven-safe skillet over medium-high heat and sear the rolled steak on all sides until golden brown, about 2 minutes per side (this is where the crust dreams are made).
6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare (trust the thermometer, not the clock).
7. Let the steak rest for 10 minutes before slicing (patience is a virtue, especially when cheese is involved).

What you’ve got now is a masterpiece of juicy steak with a molten mozzarella center, wrapped in crispy prosciutto. Serve it sliced over a bed of arugula for a peppery contrast, or alongside roasted veggies to keep it simple yet stunning.

Garlic Herb Stuffed Flank Steak

Mmm, imagine slicing into a juicy flank steak only to reveal a fragrant, garlicky herb filling that’s been teasing your nostrils since it hit the pan. This Garlic Herb Stuffed Flank Steak is not just a meal; it’s a culinary adventure waiting to happen in your kitchen.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 3 cloves garlic, minced (because more is always better)
• 1/4 cup fresh parsley, chopped (fresh is key for that bright flavor)
• 2 tbsp fresh rosemary, chopped (or thyme if you’re feeling rebellious)
• 1/4 cup olive oil (or any neutral oil, but olive brings the flavor)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground, please)
• 1/2 cup breadcrumbs (for that perfect crunch)
• 1/4 cup grated Parmesan cheese (because cheese makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re not savages; we cook with precision.
2. In a bowl, mix garlic, parsley, rosemary, olive oil, salt, pepper, breadcrumbs, and Parmesan cheese until it looks like something you’d want to eat by the spoonful.
3. Lay your butterflied flank steak flat and spread the herb mixture evenly over one side. Roll it up tightly like you’re rolling a sleeping bag after a very luxurious camping trip.
4. Secure the roll with kitchen twine at 1-inch intervals because nobody likes a steak that falls apart in the oven.
5. Heat a skillet over medium-high heat and sear the steak roll on all sides until it’s beautifully browned, about 2 minutes per side. This isn’t just for looks; it locks in those juices.
6. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature hits 145°F (63°C) for medium-rare. Use a meat thermometer; guessing is for game shows.
7. Let it rest for 10 minutes before slicing. This is non-negotiable unless you enjoy dry steak, and who does?

Perfectly cooked, each slice of this flank steak reveals a spiral of herby goodness, with edges that are just the right amount of crispy. Serve it atop a heap of mashed potatoes or slice it thin for a sandwich that’ll make your lunchbox the envy of the office.

Bacon and Cheddar Stuffed Flank Steak

Prepare to have your taste buds do a happy dance with this Bacon and Cheddar Stuffed Flank Steak, a dish that’s as fun to make as it is to devour. Perfect for when you’re looking to impress at a dinner party or just treating yourself to a fancy Tuesday night.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 6 slices bacon (cooked crispy, because who likes soggy bacon?)
• 1 cup shredded cheddar cheese (the sharper, the better for that flavor punch)
• 1 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get this party started.
2. Lay your butterflied flank steak flat on a clean surface and season both sides with garlic powder, salt, and black pepper. This is your canvas, make it flavorful.
3. Layer the crispy bacon slices evenly over the steak, followed by a generous sprinkle of shredded cheddar cheese. Imagine you’re making the most delicious blanket.
4. Carefully roll the steak tightly around the filling, securing it with kitchen twine at 1-inch intervals. Think of it as putting a delicious present together.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This step is all about locking in those juices.
6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer; guessing games are for board games, not cooking.
7. Let the steak rest for 10 minutes before slicing. This patience-testing step ensures every bite is as juicy as promised.

Unleash this masterpiece onto your plate and watch as the cheesy, bacon-y goodness oozes out with every slice. Serve it atop a bed of garlic mashed potatoes or alongside a crisp salad for a meal that’s sure to steal the spotlight.

Italian Sausage and Pepper Stuffed Flank Steak

So, you’ve decided to embark on a culinary adventure that’s part Italian feast, part meat lover’s dream. This Italian Sausage and Pepper Stuffed Flank Steak is like the love child of a hearty sandwich and a fancy dinner, ready to impress without the fuss.

Ingredients

• 1 flank steak (about 1.5 lbs, butterflied for easy stuffing)
• 1 cup Italian sausage (removed from casing, or sub with ground pork seasoned with fennel and red pepper flakes)
• 1 bell pepper (thinly sliced, any color for a pop of color)
• 1/2 cup provolone cheese (shredded, because melty cheese is life)
• 2 tbsp olive oil (or any neutral oil, for searing)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground, for that zing)
• 1/2 cup beef broth (for deglazing and adding moisture)

Instructions

1. Preheat your oven to 375°F (190°C), because we’re baking this beauty to perfection.
2. Lay the butterflied flank steak flat and season both sides with salt and pepper. This is your canvas, make it flavorful.
3. Spread the Italian sausage evenly over the steak, leaving a small border around the edges. Think of it as spreading joy, but with meat.
4. Layer the bell pepper slices and shredded provolone cheese over the sausage. This is where the magic happens.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals. No one likes a loose roll.
6. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2 minutes per side. This step is non-negotiable for that crispy exterior.
7. Pour beef broth into the skillet, then transfer to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
8. Let the steak rest for 10 minutes before slicing. Patience is key to juicy, not dry, meat.

Voilà! You’ve just created a masterpiece that’s juicy, flavorful, and stuffed with goodness. Serve it sliced over a bed of creamy polenta or alongside a crisp salad for a meal that’s as beautiful as it is delicious.

Feta and Olive Stuffed Flank Steak

Now, let’s talk about a dish that’s as bold in flavor as it is in presentation—a surefire way to impress at your next dinner party or to treat yourself to something spectacularly savory.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup crumbled feta cheese (the tangier, the better)
• 1/2 cup chopped Kalamata olives (pits removed, unless you’re into surprises)
• 2 tbsp olive oil (or any oil that doesn’t fight with the flavors)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp dried oregano (rub between your fingers to wake it up)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s fully heated).
2. Lay the butterflied flank steak flat on a clean surface, and season both sides with salt, pepper, garlic powder, and oregano.
3. Spread the crumbled feta and chopped olives evenly over one side of the steak, leaving a small border around the edges to prevent spillage.
4. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to keep all that cheesy, olivey goodness inside.
5. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2-3 minutes per side.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare.
7. Let the steak rest for 10 minutes before slicing. This is non-negotiable—unless you enjoy juicy steak all over your cutting board.

Slice into pinwheels to reveal the beautiful spiral of feta and olives. The contrast of the savory, salty filling with the tender, juicy steak is nothing short of magical. Serve atop a bed of arugula for a peppery crunch or alongside roasted potatoes for a hearty meal.

Jalapeno Popper Stuffed Flank Steak

Zesty, zippy, and downright zany, this dish is here to jazz up your dinner routine with a kick that’ll have your taste buds doing the cha-cha. Imagine tender flank steak playing host to a spicy, cheesy jalapeno popper party—because why should appetizers have all the fun?

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 4 oz cream cheese, softened (for smoother spreading)
• 1/2 cup shredded cheddar cheese (because more cheese is always better)
• 2 jalapenos, finely diced (seeds removed for less heat, if you’re a wimp)
• 1 tbsp olive oil (or any neutral oil you’ve got)
• 1 tsp garlic powder (for that ‘I know what I’m doing’ flavor)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re fancy)
• Kitchen twine (to keep all that goodness inside)

Instructions

1. Preheat your oven to 375°F (because precision is key).
2. Lay your butterflied flank steak flat and season both sides with salt, pepper, and garlic powder (this is your flavor foundation).
3. In a bowl, mix cream cheese, cheddar cheese, and diced jalapenos until well combined (this is the ‘popper’ part).
4. Spread the cheese mixture evenly over one side of the steak, leaving a small border around the edges (to prevent cheesy leakage).
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine every 2 inches (think of it as giving your steak a hug).
6. Heat olive oil in an oven-safe skillet over medium-high heat and sear the steak roll on all sides until golden brown (about 2 minutes per side for that perfect crust).
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare (use a meat thermometer, guessing is for amateurs).
8. Let the steak rest for 10 minutes before slicing (patience is a virtue, especially when cheese is involved).

Craving something that’s a cross between a steakhouse entrée and your favorite bar snack? This jalapeno popper stuffed flank steak delivers with its juicy interior, crispy exterior, and a spicy, cheesy surprise in every slice. Serve it up with a cool avocado salad to balance the heat, or go all out and drizzle with a creamy cilantro lime sauce for extra pizzazz.

Pesto and Goat Cheese Stuffed Flank Steak

Alright, folks, let’s dive into a dish that’s as fun to make as it is to devour—imagine a juicy flank steak playing dress-up with pesto and goat cheese, because why not?

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1/2 cup basil pesto (homemade or store-bought, no judgment here)
• 4 oz goat cheese (the creamy, tangy star of the show)
• 1 tbsp olive oil (or any oil that’s not judging your life choices)
• 1 tsp salt (because seasoning is key, folks)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• Kitchen twine (for tying up your steak like a present)

Instructions

1. Preheat your oven to 375°F because we’re about to get steamy.
2. Lay your butterflied flank steak flat and season both sides with salt and pepper—like you’re seasoning your life with positivity.
3. Spread the pesto evenly over the steak, leaving a 1-inch border because nobody likes a messy edge.
4. Crumble the goat cheese over the pesto, distributing it like you’re sprinkling happiness.
5. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine every 2 inches—think of it as giving your steak a hug.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This is where the magic (and the flavor) happens.
7. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Because safety first, but deliciousness a close second.
8. Let the steak rest for 10 minutes before slicing—patience is a virtue, especially when it comes to juicy meat.

Now, not only does this dish bring a punch of flavor with the herby pesto and creamy goat cheese, but it also slices into beautiful pinwheels that are sure to impress. Serve it atop a bed of greens or alongside some roasted veggies for a meal that’s as pretty as it is tasty.

Caramelized Onion and Gorgonzola Stuffed Flank Steak

Look, we’ve all been there—staring into the fridge, dreaming of something that’s both fancy enough to impress and easy enough to not ruin your evening. Enter this glorious dish that’s basically a hug for your taste buds, wrapped in a steak blanket.

Ingredients

• 1.5 lbs flank steak (butterflied for easier stuffing)
• 2 large onions, thinly sliced (the sweeter, the better)
• 1 cup crumbled Gorgonzola cheese (because blue cheese makes everything better)
• 2 tbsp olive oil (or any oil that won’t judge your life choices)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1/2 cup beef broth (for deglazing the pan like a pro)
• Kitchen twine (to keep all that cheesy goodness inside)

Instructions

1. Preheat your oven to 375°F because we’re about to get serious.
2. Heat olive oil in a large skillet over medium heat. Add the onions and a pinch of salt, cooking until they’re golden and caramelized, about 20 minutes. Stir occasionally to prevent them from staging a rebellion.
3. Lay the butterflied flank steak flat on a cutting board. Season both sides with salt and pepper like you’re seasoning your life with good decisions.
4. Spread the caramelized onions evenly over the steak, followed by the Gorgonzola. Roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals.
5. Heat the same skillet over medium-high heat. Sear the steak roll on all sides until beautifully browned, about 2 minutes per side. This isn’t just for looks—it locks in flavors.
6. Transfer the skillet to the oven and roast for 25-30 minutes, or until the steak reaches your desired level of doneness. Remember, it’ll keep cooking a bit after you take it out.
7. Remove the steak from the skillet and let it rest for 10 minutes. This is the perfect time to deglaze the skillet with beef broth, scraping up any tasty bits for a quick pan sauce.
8. Slice the steak into 1-inch rounds, revealing the spiral of onions and cheese. Serve with the pan sauce drizzled over the top for extra pizzazz.

Absolutely revel in the contrast of the tender, juicy steak against the bold, tangy Gorgonzola and sweet onions. Try serving it atop a bed of arugula for a peppery punch that cuts through the richness.

BBQ Pulled Pork Stuffed Flank Steak

Prepare to have your mind blown and your taste buds tantalized with this dish that’s a carnivore’s dream come true. Picture this: juicy BBQ pulled pork, all cozy inside a perfectly cooked flank steak, creating a flavor explosion that’ll make you the hero of any dinner table.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 2 cups BBQ pulled pork (homemade or store-bought, because we’re not judging)
• 1 tbsp olive oil (or any oil that can handle the heat)
• 1 tsp salt (because seasoning is key)
• 1 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 tsp garlic powder (for that extra oomph)
• 1 tsp onion powder (because why not?)
• 1/2 cup BBQ sauce (extra for serving, because more is more)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get this party started.
2. Lay your butterflied flank steak flat and season both sides with salt, pepper, garlic powder, and onion powder. This is your canvas, make it flavorful.
3. Spread the BBQ pulled pork evenly over one side of the steak, leaving a small border around the edges. Roll the steak tightly from the short end, securing with kitchen twine or toothpicks every 2 inches. Tip: Don’t overstuff, or you’ll have a pork explosion on your hands.
4. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the rolled steak on all sides until golden brown, about 2-3 minutes per side. This locks in those juices.
5. Brush the top of the steak with BBQ sauce, then transfer the skillet to the oven. Bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Let it rest for 10 minutes before slicing to keep all those delicious juices inside.
6. Remove from the oven, let it rest, then slice into 1-inch thick pieces. Serve with extra BBQ sauce on the side because, as previously established, more is more.

This BBQ Pulled Pork Stuffed Flank Steak is a masterpiece of textures and flavors, with the tender steak wrapping around the smoky, sweet pulled pork in every bite. Try serving it atop a pile of creamy mashed potatoes or tucked into a toasted bun for the ultimate sandwich experience.

Apple and Brie Stuffed Flank Steak

Unbelievably delicious and surprisingly simple, this Apple and Brie Stuffed Flank Steak is the showstopper your dinner table has been dreaming of. Imagine tender, juicy steak hugging a gooey, sweet and savory filling – it’s like a hug in food form!

Ingredients

• 1 flank steak, about 1.5 lbs (butterflied for easier stuffing)
• 1 cup thinly sliced apples (Granny Smith for a tart contrast)
• 4 oz Brie cheese, sliced (rind on or off, your call)
• 2 tbsp olive oil (or any neutral oil you have on hand)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (freshly ground if you’re feeling fancy)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tbsp fresh thyme leaves (or 1 tsp dried, in a pinch)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s fully heated!
2. Lay the butterflied flank steak flat and season both sides with salt and pepper. This is your canvas, make it flavorful.
3. Layer the sliced apples, Brie, and minced garlic evenly over one half of the steak. Leave a small border to prevent a cheesy avalanche.
4. Fold the other half of the steak over the filling, like you’re tucking it into bed. Secure with toothpicks or kitchen twine at 1-inch intervals.
5. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak for 3-4 minutes per side until golden brown. This locks in the juices, so don’t rush it.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the steak reaches an internal temperature of 135°F (57°C) for medium-rare. Use a meat thermometer – guessing games are for casinos.
7. Let the steak rest for 5 minutes before slicing. This is the hardest part, but patience rewards you with juiciness.
8. Remove toothpicks or twine, slice against the grain, and serve with a sprinkle of fresh thyme.

Lusciously tender with pockets of melted Brie and sweet apple, this steak is a symphony of textures and flavors. Try serving it over a bed of arugula for a peppery contrast, or alongside roasted potatoes for the ultimate comfort meal.

Crab and Cream Cheese Stuffed Flank Steak

Kickstart your culinary adventure with this decadent Crab and Cream Cheese Stuffed Flank Steak, a dish that’s as fun to make as it is to devour. Perfect for impressing dinner guests or treating yourself to a fancy meal night, this recipe combines the richness of cream cheese with the delicate sweetness of crab, all wrapped up in a juicy flank steak.

Ingredients

• 1 flank steak (about 1.5 lbs) – pound to an even thickness for easier rolling
• 8 oz cream cheese, softened – for easier mixing and spreading
• 1 cup lump crab meat – fresh or canned, drained well
• 2 tbsp green onions, finely chopped – adds a mild, oniony crunch
• 1 tsp garlic powder – for that essential garlicky goodness
• 1/2 tsp salt – adjust to taste
• 1/4 tsp black pepper – freshly ground preferred
• 2 tbsp olive oil – or any neutral oil for searing
• Kitchen twine – for securing the steak roll

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the steak after searing.
2. Lay the flank steak flat on a cutting board and cover with plastic wrap. Pound to an even 1/2-inch thickness using a meat mallet for uniform cooking.
3. In a bowl, mix the softened cream cheese, crab meat, green onions, garlic powder, salt, and pepper until well combined. Tip: Let the cream cheese sit at room temperature for easier mixing.
4. Spread the crab and cream cheese mixture evenly over the flattened steak, leaving a 1-inch border around the edges.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals to keep the filling inside. Tip: Tie the twine snugly but not too tight to avoid squeezing out the filling.
6. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Tip: Use a meat thermometer for the most accurate doneness.
8. Remove from the oven and let rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful steak.

Crave-worthy doesn’t even begin to cover it—this stuffed flank steak is a symphony of textures and flavors, from the tender beef to the creamy, crab-filled center. Serve it sliced atop a bed of garlic mashed potatoes or alongside a crisp green salad for a meal that’s sure to steal the spotlight.

Chorizo and Manchego Stuffed Flank Steak

Get ready to roll your sleeves up for a dish that’s as fun to make as it is to devour! This Chorizo and Manchego Stuffed Flank Steak is a showstopper that’ll have your taste buds doing the tango.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup chorizo, cooked and crumbled (spicy or mild, your call)
• 1 cup Manchego cheese, shredded (because everything’s better with cheese)
• 2 tbsp olive oil (or any neutral oil you’ve got)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1 tsp black pepper (freshly ground is always a win)
• 1 tsp smoked paprika (for that smoky whisper)
• Kitchen twine (to keep all that goodness inside)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get baking.
2. Lay your butterflied flank steak flat and season both sides with salt, pepper, and smoked paprika. This is your canvas, make it flavorful.
3. Spread the cooked chorizo evenly over the steak, followed by a generous layer of Manchego cheese. Like you’re making the cheesiest, meatiest burrito.
4. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals. Think of it as giving your steak a hug.
5. Heat olive oil in a large oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This is where the magic (and the crust) happens.
6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer, it’s your best friend here.
7. Let the steak rest for 10 minutes before slicing. This is the hardest part, but patience rewards you with juicy goodness.

Slice into this beauty to reveal the spiral of chorizo and Manchego, a sight that’ll make your heart skip a beat. Serve it up with a side of roasted veggies or a crisp salad for a meal that’s as balanced as it is indulgent.

Roasted Red Pepper and Feta Stuffed Flank Steak

Craving something that’s a showstopper at the dinner table but secretly easy to whip up? This roasted red pepper and feta stuffed flank steak is your ticket to culinary fame, blending bold flavors with a juicy, tender bite that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup roasted red peppers (jarred is fine, but pat them dry)
• 1/2 cup crumbled feta cheese (go for the good stuff)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• Kitchen twine (because this beauty needs to stay rolled)

Instructions

1. Preheat your oven to 375°F (190°C) and let it warm up while you prep. A hot oven is key to a juicy steak.
2. Lay your butterflied flank steak flat on a clean surface. Season both sides with garlic powder, salt, and black pepper. This is your flavor foundation.
3. Spread the roasted red peppers evenly over the steak, leaving a small border around the edges. Sprinkle the feta on top. The more, the merrier.
4. Carefully roll the steak tightly from one end to the other, securing it with kitchen twine at 1-inch intervals. Think of it as giving your steak a little hug.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the rolled steak on all sides until golden brown, about 2 minutes per side. This locks in those juices.
6. Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer for best results.
7. Let the steak rest for 10 minutes before slicing. This is non-negotiable for maximum juiciness.

Slice into pinwheels to reveal the gorgeous swirl of peppers and feta. Serve it up with a side of roasted veggies or over a bed of greens for a meal that’s as beautiful as it is delicious. The combination of savory steak, sweet peppers, and tangy feta is a flavor trio that’s hard to beat.

Wild Rice and Mushroom Stuffed Flank Steak

Craving something that’s a showstopper at the dinner table but secretly easy to whip up? This wild rice and mushroom stuffed flank steak is your ticket to culinary fame, blending earthy flavors with juicy, tender beef in a way that’ll have everyone asking for seconds.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup wild rice (cooked, because we’re not savages)
• 2 cups mushrooms (sliced, any type you fancy)
• 1 tbsp olive oil (or any oil that’s not judging you)
• 1 tsp garlic powder (because fresh is great, but we’re keeping it simple)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 1/2 tsp black pepper (freshly ground if you’re feeling fancy)
• 1 cup beef broth (for deglazing and making magic)
• 2 tbsp butter (because butter makes everything better)

Instructions

1. Preheat your oven to 375°F (no peeking until it’s ready).
2. Heat olive oil in a skillet over medium heat, then add mushrooms. Cook until they’re golden and have released their juices, about 5 minutes. Tip: Don’t crowd the mushrooms, or they’ll steam instead of sauté.
3. Stir in cooked wild rice, garlic powder, salt, and pepper. Mix well and remove from heat. This is your stuffing, so taste and adjust seasoning if needed.
4. Lay the butterflied flank steak flat and spread the rice and mushroom mixture evenly over it. Roll it up tightly and secure with kitchen twine or toothpicks. Tip: Rolling it with the grain will make slicing easier later.
5. In the same skillet, sear the rolled steak on all sides until browned, about 2 minutes per side. This builds flavor, so don’t skip it!
6. Transfer the skillet to the oven and roast for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Tip: Let it rest for 10 minutes before slicing to keep all those juicy flavors locked in.
7. While the steak rests, deglaze the skillet with beef broth over medium heat, scraping up any browned bits. Stir in butter until melted for a quick, flavorful sauce.

Absolutely divine when sliced, revealing a spiral of savory stuffing amidst tender beef. Serve it atop a bed of greens for a pop of color, or alongside roasted veggies for a hearty meal that’s as nutritious as it is delicious.

Asparagus and Gruyere Stuffed Flank Steak

Let’s face it, stuffing meat with more deliciousness is never a bad idea, and this Asparagus and Gruyere Stuffed Flank Steak is here to prove just that. It’s like the steak decided to go to a fancy party and brought along its two best friends: asparagus and Gruyere. Because why not?

Ingredients

• 1 flank steak (about 1.5 lbs) – pound it thin for easier rolling
• 1 cup Gruyere cheese, shredded – because melty cheese is life
• 1 bunch asparagus, trimmed – snap off the woody ends, no one likes those
• 2 tbsp olive oil – or any oil that’s lounging in your pantry
• 1 tsp salt – adjust to taste, but let’s not go overboard
• 1 tsp black pepper – freshly ground if you’re feeling fancy
• 1 tsp garlic powder – for that subtle kick

Instructions

1. Preheat your oven to 375°F because it’s about to get hot in here.
2. Lay the flank steak flat and season both sides with salt, pepper, and garlic powder. This is the steak’s spa day, treat it well.
3. Layer the shredded Gruyere and asparagus spears on one end of the steak. Think of it as building a tiny, delicious log cabin.
4. Carefully roll the steak around the filling, securing it with kitchen twine or toothpicks. It’s like putting a belt on after Thanksgiving dinner.
5. Heat olive oil in an oven-proof skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side. This is where the magic (and the flavor) happens.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the steak reaches your desired level of doneness. Use a meat thermometer for precision – 135°F for medium-rare.
7. Let the steak rest for 5 minutes before slicing. This is the hardest part, but patience is a virtue.

Kindly behold your masterpiece: juicy flank steak with a gooey, cheesy center and crisp-tender asparagus. Serve it sliced on a platter to show off those gorgeous swirls, or go rogue and pair it with a bold red wine because you’re fancy like that.

Pepperoni Pizza Stuffed Flank Steak

Ready to take your steak game to a level so epic it’ll make your taste buds throw a party? Imagine all the gooey, cheesy, pepperoni-packed goodness of your favorite pizza, but wrapped up in a juicy flank steak. It’s like pizza and steak had a delicious baby, and you’re invited to the feast.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup shredded mozzarella cheese (because more cheese is always better)
• 1/2 cup sliced pepperoni (or go wild with your favorite toppings)
• 1/4 cup marinara sauce (homemade or store-bought, no judgment here)
• 1 tbsp olive oil (or any oil that can handle the heat)
• 1 tsp garlic powder (for that irresistible aroma)
• 1 tsp Italian seasoning (to bring the pizza vibes)
• Salt and pepper (to make everything taste better)

Instructions

1. Preheat your oven to 375°F (because it’s showtime for that steak).
2. Lay the butterflied flank steak flat and season both sides with salt, pepper, garlic powder, and Italian seasoning. This is your canvas, make it flavorful.
3. Spread the marinara sauce evenly over the steak, leaving a small border around the edges. Think of it as the glue for your pizza toppings.
4. Sprinkle the shredded mozzarella over the sauce, followed by the pepperoni slices. More is more here, folks.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine at 1-inch intervals. You’re basically making a meaty burrito.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This locks in the juices and gives you that crispy exterior.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Use a meat thermometer; guessing games are for carnival booths.
8. Let the steak rest for 10 minutes before slicing. This is the hardest part, but patience rewards you with juicy slices.

Every slice reveals a spiral of melty cheese, spicy pepperoni, and tender steak that’s begging to be devoured. Serve it up with a side of extra marinara for dipping, or go full pizza mode with a side of garlic knots. Either way, you’re winning at dinner.

Thai Peanut Stuffed Flank Steak

Get ready to roll your sleeves up for a dish that’s as fun to make as it is to devour! This Thai Peanut Stuffed Flank Steak is a flavor-packed adventure that’ll have your taste buds doing backflips.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1/2 cup creamy peanut butter (the stickier, the better for binding)
• 1/4 cup soy sauce (or tamari for a gluten-free twist)
• 2 tbsp lime juice (freshly squeezed for that zesty punch)
• 1 tbsp honey (adjust to sweeten the deal to your liking)
• 2 cloves garlic (minced, because everything’s better with garlic)
• 1 tsp ginger (grated, for a little spicy warmth)
• 1/2 cup shredded carrots (for a crunchy, colorful surprise)
• 1/4 cup chopped cilantro (because freshness is key)
• 1 tbsp vegetable oil (or any neutral oil for searing)
• Salt and pepper (to season, because duh)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty for the steak.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger until smooth. This is your flavor bomb—taste and adjust if needed.
3. Lay your butterflied flank steak flat and season both sides with salt and pepper. Show it some love!
4. Spread the peanut mixture evenly over the steak, then sprinkle with shredded carrots and cilantro. Roll it up tightly like a sleeping bag and secure with kitchen twine.
5. Heat oil in an oven-proof skillet over medium-high heat. Sear the steak roll on all sides until golden brown, about 2-3 minutes per side. This locks in the juices!
6. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 10 minutes before slicing—patience is a virtue.

Every slice reveals a spiral of nutty, savory, and slightly sweet flavors, with a texture that’s tender yet satisfyingly chewy. Serve it over a bed of jasmine rice or slice it up for a show-stopping appetizer at your next dinner party.

Cranberry and Brie Stuffed Flank Steak

Ever find yourself staring into the fridge, dreaming of a dish that’s both fancy enough to impress your in-laws and easy enough to whip up on a lazy Sunday? Well, buckle up, buttercup, because this recipe is about to become your new best friend.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup cranberry sauce (homemade or store-bought, because we’re not judging)
• 8 oz Brie cheese (rind removed, unless you’re into that kind of thing)
• 2 tbsp olive oil (or any oil that won’t judge your life choices)
• 1 tsp salt (because flavor is key)
• 1 tsp black pepper (freshly ground, unless you’re in a pinch)
• Kitchen twine (to keep all that cheesy goodness inside where it belongs)

Instructions

1. Preheat your oven to 375°F because it’s about to get hot in here.
2. Lay your butterflied flank steak flat and season both sides with salt and pepper. This is your canvas, make it flavorful.
3. Spread the cranberry sauce evenly over the steak, leaving a 1-inch border. This isn’t a jam sandwich, so don’t go overboard.
4. Place slices of Brie on top of the cranberry sauce. Imagine you’re tucking it into bed, cozy and snug.
5. Carefully roll the steak into a tight log and tie it with kitchen twine at 1-inch intervals. Think of it as giving your steak a little hug.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This is where the magic (and the flavor) happens.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Because nobody likes overcooked steak.
8. Let the steak rest for 10 minutes before slicing. Patience is a virtue, especially when it comes to juicy meat.

Velvety Brie oozes out with each slice, perfectly complementing the tangy cranberry and savory steak. Serve it atop a bed of arugula for a pop of color, or alongside roasted potatoes for the ultimate comfort meal. Either way, prepare for compliments.

Buffalo Chicken Stuffed Flank Steak

Craving something that screams game day but with a twist that’ll have your taste buds doing backflips? Look no further than this Buffalo Chicken Stuffed Flank Steak, a dish that marries the fiery kick of buffalo sauce with the hearty satisfaction of steak in a way that’s downright magical.

Ingredients

• 1.5 lbs flank steak (butterflied for easy stuffing)
• 1 cup cooked chicken, shredded (leftovers work great here!)
• 1/2 cup buffalo sauce (adjust to taste, because we’re not all heat seekers)
• 1/2 cup blue cheese crumbles (or swap for ranch if you’re feeling rebellious)
• 1 tbsp olive oil (or any neutral oil, really)
• Salt and pepper to taste (because seasoning is non-negotiable)

Instructions

1. Preheat your oven to 375°F because we’re about to get this party started.
2. Lay your butterflied flank steak flat and season both sides with salt and pepper. This is your canvas, make it flavorful.
3. In a bowl, mix the shredded chicken with buffalo sauce until it’s well coated. This is where the magic begins.
4. Spread the buffalo chicken mixture evenly over the steak, then sprinkle with blue cheese crumbles. More is more here, folks.
5. Carefully roll the steak into a tight log and secure with kitchen twine or toothpicks. We’re going for snug, not strangled.
6. Heat olive oil in an oven-proof skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This isn’t just for looks; it’s flavor town.
7. Transfer the skillet to the oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F for medium-rare. Trust the thermometer, not the clock.
8. Let the steak rest for 10 minutes before slicing. Patience is a virtue, especially when juicy rewards await.

Last but not least, serve this masterpiece sliced to reveal the spicy, cheesy spiral inside. Pair it with a cool celery salad or dunk slices in extra buffalo sauce for those who dare. The contrast of the tender steak with the zesty filling is a game-changer, proving that sometimes, the best things in life are stuffed inside other things.

Hawaiian Pineapple and Ham Stuffed Flank Steak

Today’s the day to turn your kitchen into a tropical paradise with a dish that’s as fun to make as it is to eat. Think of it as your steak’s vacation to Hawaii, complete with a pineapple and ham suitcase!

Ingredients

• 1 flank steak (about 1.5 lbs) – pound it thin for easier rolling
• 1 cup diced ham – go for a smoky flavor to contrast the sweetness
• 1 cup diced pineapple – fresh is best, but canned works in a pinch
• 1 tbsp olive oil – or any neutral oil you have on hand
• 1 tsp salt – adjust to taste, but don’t skimp on flavor
• 1/2 tsp black pepper – freshly ground adds a nice kick
• 1/2 cup shredded mozzarella cheese – because everything’s better with cheese
• 1 tbsp soy sauce – for that umami depth
• 1 tsp garlic powder – or minced fresh garlic if you’re feeling fancy

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the steak’s grand entrance.
2. Lay the flank steak flat on a cutting board and season both sides with salt and pepper. This is your canvas, so make it flavorful.
3. In a bowl, mix the diced ham, pineapple, mozzarella cheese, soy sauce, and garlic powder. This is the tropical filling that’ll make your steak sing.
4. Spread the filling evenly over the steak, leaving a small border around the edges to prevent spillage.
5. Carefully roll the steak tightly from one end to the other, securing with kitchen twine or toothpicks every 2 inches. Think of it as putting a belt on your steak’s vacation outfit.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Once hot, sear the steak roll on all sides until golden brown, about 2 minutes per side. This locks in the juices and adds a crispy exterior.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Use a meat thermometer to avoid guesswork.
8. Let the steak rest for 10 minutes before slicing. This patience-testing step ensures every bite is juicy.

How about serving this masterpiece on a platter surrounded by more pineapple slices for that extra flair? The combination of juicy steak, sweet pineapple, and smoky ham is a flavor explosion that’ll transport your taste buds straight to the islands. And let’s not forget the gooey cheese surprise in every slice—because who doesn’t love a good cheese pull?

Conclusion

Magnificent! This roundup of 24 delicious stuffed flank steak recipes offers endless inspiration for your next meal. Whether you’re craving something cheesy, spicy, or herby, there’s a recipe here to satisfy. We’d love to hear which one becomes your favorite—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!