Stuffed Flank Steak with Butterfly Tutorial

Home » Recipes » Entrées - Main Dishes » Stuffed Flank Steak with Butterfly Tutorial

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Posts may contain affiliate links.

Spinach, feta and roasted red peppers beautifully highlight the flavors of this grilled flank steak.

How to make stuffed flank steak

This gorgeous rolled flank steak looks incredibly impressive, but is quite simple to prepare. It is easy enough for any occasion, but pretty enough for a special one or for company.

To make this recipe you will need:

  • flank steak
  • salt
  • freshly ground black pepper
  • jarred roasted red pepper
  • baby spinach
  • herbed, crumbled feta cheese (omit for paleo)
  • extra virgin olive oil
  • fillet knife
  • kitchen twine
  • basting brush
  • grill

I add several new posts every week – Sign Up for the Free Newsletter and Never Miss a Thing!

To begin, you will need a nice, two pound flank steak. Butterfly open your flank steak with a sharp knife. I find that a boning or fillet knife works best.

Never butterflied a flank steak? No problem! Here’s a tutorial video that I made a loooong time ago.

Once your steak is butterflied, lightly salt & pepper it.

Spread diced, jarred roasted red peppers, baby spinach and herbed feta cheese over the top of the steak, leaving about an inch of space around the edges.

You May Also Like: Grilled Skirt Steak with Chimichurri

Starting at the end, along the grain of the meat, roll the steak up like you are going to make cinnamon rolls.

rolling a flank steak that is stuffed with peppers, spinach and feta

Tie the roll closed with kitchen twine in 1 inch increments. Trim off the excess twine.

Brush the outside of the roll with olive oil and then salt and pepper the outside.

Heat your grill to high heat, and place your steak roll on the grates.

Cook it on one side for 2 minutes, and turn over.

You May Also Like: Maple Glazed Grilled Bacon Jalapeno Poppers

Turn the heat off on the side with the steak, and cook over indirect heat at 400 degrees for 30-40 minutes or until it registers 135 -150°F internally with a thermometer – depending on how done you like your steak.

Allow your steak to rest for 10 minutes, and then slice into beautiful medallions.

Enjoy!

Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!

How to make stuffed flank steak

Stuffed Flank Steak

Constance Smith – A Good Life Farm
Spinach, feta and roasted red peppers beautifully highlight the flavors of this grilled flank steak.
5 from 19 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Entrées – Main Dishes
Cuisine American
Servings 8
Calories 201 kcal

Ingredients
  

  • 2 lb flank steak, butterflied
  • 1 teaspoon salt, divided
  • 1 teaspoon fresh ground black pepper, divided
  • 2/3 c jarred roasted red pepper, diced
  • 1 1/2 c baby spinach
  • 2/3 c feta cheese, herbed, crumbled (FOR PALEO you can omit this)
  • 2 teaspoon extra virgin olive oil

Instructions
 

  • To begin, butterfly open your flank steak with a sharp knife.
  • Once your steak is butterflied, lightly salt & pepper it with a half teaspoon of each.
  • Spread the diced peppers over the top of the steak, leaving about an inch of space around the edges. Top this with the baby spinach.
  • Sprinkle with the herbed, crumbled feta cheese.
  • Starting at the end, along the grain of the meat, roll the steak up like you are going to make cinnamon rolls.
  • Tie the roll closed with kitchen twine in 1 inch increments.
  • Trim off the excess twine. Brush the outside of the roll with olive oil.
  • Salt and pepper the outside.
  • Heat your grill to high heat, and place your steak roll on the grates.
  • Cook it on one side for 2 minutes, and turn over.
  • Turn the heat off on the side with the steak, and cook over indirect heat at 400 degrees for 30-40 minutes or until it registers 135 -150 degrees internally with a thermometer – depending on how done you like your steak.
  • Allow your steak to rest for 10 minutes, and then slice into beautiful medallions.
  • Enjoy!

Nutrition

Serving: 1cCalories: 201kcalCarbohydrates: 1gProtein: 26gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 79mgSodium: 658mgPotassium: 446mgFiber: 1gSugar: 1gVitamin A: 642IUVitamin C: 7mgCalcium: 97mgIron: 2mg

Nutritional information is auto-generated and the accuracy is not guaranteed.

Did You Try This?I’d Love For You to Share it on Instagram and tag me! @A_Good_Life_Farm

This recipe was originally published in 2014, and updated in 2022.

17 thoughts on “Stuffed Flank Steak with Butterfly Tutorial”

  1. I did a flank steak like this before but it didn’t look nearly as beautiful as the one you presented. When are you coming over? :)

    Reply
  2. This looks delicious! I love, love steak and feta cheese – I can’t wait to give it a try!
    Shelia @ House of Highlands

    Reply
  3. Simply wonderful! My favorite cut is flank steak, and my mom used to stuff it. I must try your version!

    Reply
  4. Great video and recipe too. So much better than pounding out a big flank steak. And love the stuffing for the steak too.

    Reply
  5. Oh my! I love it! I love the filing and I loved that you grilled it. This is simply perfect!

    Reply

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.