This spinach and sun-dried tomato stuffed flank steak is the kind of dinner that looks impressive but is surprisingly simple to make. Tender beef is filled with melty mozzarella, sautéed spinach, and sweet-tangy sun-dried tomatoes, then rolled tightly and roasted until beautifully browned on the outside and juicy in the center.
When sliced, the colorful filling creates a gorgeous spiral that makes this dish perfect for a family dinner, date night, or special gathering. The combination of savory beef, creamy cheese, garlicky spinach, and rich sun-dried tomatoes gives every slice plenty of flavor.
Why You’ll Love This Stuffed Flank Steak
- Full of flavor: Garlic, spinach, mozzarella, and sun-dried tomatoes make the beef incredibly savory.
- Beautiful presentation: The spiral slices look elegant enough for a special occasion.
- Juicy and tender: Searing the rolled steak before roasting helps create a flavorful crust.
- Easy to prepare: Most of the work happens before the steak goes into the oven.
- Great for entertaining: It can be prepared ahead and sliced just before serving.
What Does Stuffed Flank Steak Taste Like?
The beef has a rich, savory flavor with a beautifully browned exterior. Inside, melted mozzarella adds creaminess, while sautéed spinach brings a fresh, slightly earthy taste. Sun-dried tomatoes add a concentrated sweet-tangy flavor that cuts through the richness of the meat and cheese.
The result is tender, juicy, cheesy, and packed with Mediterranean-inspired flavor in every bite.
Tips for Making the Best Stuffed Flank Steak
Pound the steak evenly. An even thickness makes the steak easier to roll and helps it cook more consistently.
Don’t overfill it. A generous but even layer of filling is better than piling everything in the center. Too much filling can make the roll difficult to close.
Roll it tightly. Start from the long side and roll the steak firmly so the filling stays inside when you slice it.
Use kitchen twine. Tie the roll securely in several places to keep its shape while searing and roasting.
Let it rest. Resting the steak before slicing allows the juices to redistribute and helps keep the filling inside each beautiful spiral.
Frequently Asked Questions
What cut of beef is best for this recipe?
Flank steak is an excellent choice because it is naturally long and flat, making it perfect for rolling and stuffing. A butterflied top round can also work well.
Can I use another cheese?
Yes. Mozzarella is ideal for its excellent melting quality, but provolone, fontina, Monterey Jack, or even a little Parmesan can be used for a different flavor.
Can I prepare the stuffed steak ahead of time?
Yes. Assemble and tie the steak, then cover and refrigerate it for up to 24 hours. Let it sit at room temperature for about 20–30 minutes before cooking.
Can I use fresh tomatoes instead of sun-dried tomatoes?
Sun-dried tomatoes are preferred because they have a concentrated flavor and contain less moisture. Fresh tomatoes can release too much liquid and make the filling watery.
How do I know when the steak is done?
The most reliable method is to use an instant-read thermometer inserted into the thickest part of the beef. For medium-rare, aim for about 135°F after resting; for medium, aim for about 145°F.
Spinach and Sun-Dried Tomato Stuffed Flank Steak
Prep Time: 25 minutes
Cook Time: 25–35 minutes
Resting Time: 10 minutes
Total Time: About 1 hour 10 minutes
Servings: 6
Ingredients
- 1 1/2 to 2 pounds flank steak
- 2 tablespoons olive oil, divided
- 3 cups fresh baby spinach
- 3 cloves garlic, minced
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup sun-dried tomatoes, drained and finely chopped
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon paprika
- 1 tablespoon butter
Instructions
1. Prepare the steak. Place the flank steak on a large cutting board. If it is very thick or uneven, carefully butterfly it with a sharp knife or gently pound the thicker areas until the meat is an even thickness. Season both sides with salt, black pepper, Italian seasoning, and paprika.
2. Cook the spinach. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant. Add the spinach and cook for 1–2 minutes, stirring, until wilted. Remove from the heat and allow it to cool slightly.
3. Add the filling. Lay the seasoned flank steak flat with the grain running from left to right. Spread the cooled spinach evenly over the surface, leaving about 1 inch around the edges. Sprinkle the mozzarella, Parmesan, and chopped sun-dried tomatoes evenly over the spinach.
4. Roll the steak. Starting from one long side, roll the steak tightly around the filling. Keep the roll as compact as possible so the filling stays in place.
5. Tie the roll. Secure the stuffed steak with kitchen twine at several intervals. Make sure it is tight enough to hold the roll together without cutting deeply into the meat.
6. Sear the beef. Preheat the oven to 375°F. Heat the remaining tablespoon of olive oil and the butter in a large oven-safe skillet over medium-high heat. Place the stuffed steak in the skillet and sear it on all sides for about 2–3 minutes per side, until deeply browned.
7. Finish in the oven. Transfer the skillet to the preheated oven. Roast for approximately 15–25 minutes, depending on the thickness of the roll and your preferred doneness. Use an instant-read thermometer to check the center.
8. Rest the steak. Remove the steak from the oven and transfer it to a cutting board. Loosely cover it with foil and let it rest for about 10 minutes. This gives the juices time to settle and makes slicing much easier.
9. Slice and serve. Carefully remove the kitchen twine. Using a sharp knife, slice the stuffed steak into rounds about 1-inch thick. Arrange the slices on a serving platter and spoon any flavorful pan juices over the top.
Serving Suggestions
Serve this stuffed flank steak with roasted potatoes, creamy mashed potatoes, garlic butter asparagus, roasted vegetables, or a simple green salad. A little crusty bread is also perfect for soaking up the savory pan juices.
Recipe Notes
- Make sure the spinach is cooled before adding the cheese so the mozzarella doesn’t melt prematurely.
- Pat the sun-dried tomatoes dry if they are packed in oil before chopping them.
- For extra flavor, add a thin layer of pesto beneath the spinach.
- Do not skip the resting time—it helps keep the steak juicy and makes the spiral slices hold together.
- Always slice flank steak against the grain for the most tender bite.
