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#MenuMonday: Baked Stuffed Flank Steak

#MenuMonday: Baked Stuffed Flank Steak

Surprise your guests by serving this Baked Stuffed Flank Steak recipe from at your next event.   It has an incredible amount of flavor and cooks evenly enough that every guest will leave the event satisfied.  This dish is great for any event at any point of the year.

Baked Stuffed Flank Steak


  • 1-2 pound flank steak, butterflied
  • 2 tbsp panko
  • 1 egg yolk
  • 1 1/2 cup mozzarella cheese, grated or shredded
  • 1/2 cup sun dried tomatoes, roughly chopped
  • 1 cup spinach, frozen package- thawed, rinsed and well-drained
  • 1/2 tsp garlic salt, divided
  • 1 pinch pepper to taste
  • 2 tbsp olive oil


  1. Preheat oven to 425 F.
  2. Butterfly the steak by lining your knife up parallel with a cutting board and slicing through the center, stopping just short of cutting all the way through.  This will make it so you can open the steak like sandwich bread, doubling the original length of the steak. Tip:  If picking up a steak from the deli, ask if they will butterfly it for you.  Also, some grocery stores may sell flank steaks that have already been butterflied.  These are typically rolled up with a tight seal in the prepared meats section
  3. Using a meat mallet, even out the thickness of the steak, aiming for 1/4 to 1/2 inch thick.
  4. In a large bowl, add egg yolk and lightly whisk with a fork.  Add spinach and panko bread crumbs, mixing with the egg.  Finish off by tossing in the mozzarella and sun dried tomatoes until all ingredients are thoroughly mixed.
  5. Top butterflied steak with cheese stuffing, spreading it out evenly. Leave a 1 inch border along the edges of the steak clear of stuffing.  Sprinkle top of stuffing with 1/4 teaspoon garlic salt and pepper to taste.
  6. Roll the steak along the “grain” (the ripples in the meat), starting with the smallest end first.  Roll the steak tightly and tuck in any stray pieces.
  7. Using cooking twine (100% cotton string), snugly loop and tie the twine along the steak in 2 inch intervals.  String should be snug enough to slightly compress meat but not so tight that it begins to cut into the steak.
  8. Place stuffed and tied flank steak on a baking sheet of your choice (I used a 9×13 baking dish).  Drizzle the steak with olive oil and use your fingers to thoroughly rub it into the meat.  Sprinkle remaining 1/4 teaspoon garlic on top of the steak,
  9. Bake in the oven for 35 minutes, then set oven to broil and cook for another 5-10 minutes, to taste.  Caution: Depending on how much juice the steak released while cooking, there may be a little smoke while broiling.
  10. Remove stuffed flank from oven and let rest for 15 minutes, exposed to air and undisturbed, before serving

Yield: 4 servings

Total Time: 1 hour, 5 minutes

Original Recipe:

Make sure to let us know if you enjoyed this delicious Baked Stuffed Flank Steak!

Check back on every Monday for a #MenuMonday party food or beverage recipe!