fbpx

Info

All demo content is for sample purposes only, intended to represent a live site. Please use the RocketLauncher to install an equivalent of the demo, all images will be replaced with sample images.

22 November 2019

This stuffed flank steak recipe is packed with loads of spinach, melty cheese and a mix of peppers for a nice level of spice. Stuff, sear, bake! Easy! Perfect for the holiday table or an anytime meal!

Are you a fan of flank steak? I sure am. I never liked it as a kid because I thought it was chewy, but I believe it was in how it was prepared. As I grew older and learned how to cook, I came to truly appreciate the simplicity and flavor of a good flank steak.

With the holidays upon us, I encourage you to consider the humble flank steak as an option for a dinner party. Most of us in the U.S. think right away of fat stuffed turkeys and large bone-in hams, but if you’re in the mood for a change-up or something a bit different this year, a flank steak will surely deliver.

Like this particular recipe – Spinach, Cheese and Chili Stuffed Flank Steak.

A large piece of stuffed flank steak

YES!

With this recipe, we’re not just slapping a slab of flank steak in front of you, which wouldn’t be all that bad, to be honest. Nope. Today, we’re stuffing it full of fresh baby spinach, flavorful melty cheese, and a selection of chili peppers that you can easily adjust to your own heat level preference.

We butterfly the flank steak, stuff it, tie it up, then season and sear it just before finishing it in the oven. Not only is this stuffed flank steak HUGE on flavor, it’s actually very easy to prepare and cook up. It won’t take hours and hours like a turkey.

All that said, let’s talk about how we make this recipe, shall we?

Flank Steak on a cutting board

Ingredients Needed

  • 2 pound flank steak (you can use up to 3 pounds as a larger meal)
  • 2 tablespoons Cajun seasonings
  • Salt and pepper to taste
  • 2 yellow bell peppers, cored and sliced (I used some sweet golden treasure peppers from my garden)
  • 6 serrano peppers, sliced
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 8 ounces baby spinach
  • 2 cups shredded Monterrey jack cheese (or use your favorite melty cheese)
  • 2 tablespoons olive oil

How to Make Stuffed Flank Steak – the Recipe Method

BUTTERFLY THE FLANK STEAK. Use a sharp knife to trim any excess fat from the steak, then slice the flank steak along the thin edge almost entirely through, a bit at a time, until the steak opens up like a book.

Butterflying the flank steak

You can see how wide it is and how it is supposed to look after you butterfly it, cut along the edges of the steak on the cutting board.

Folding open the butterflied flank steak like a book

Preheat oven to 375 degrees F.

Season the steak with Cajun seasonings, salt and pepper.

With the steak opened up, layer on your stuffing ingredients. First, start with the chopped onion and garlic.

Adding onion and garlic to the flank steak

The Chili Peppers. Layer them on as evenly as possible. Chop larger peppers into small chunks and slice smaller peppers, like these serranos from my garden, in half or quarters. Choose a selection at your own preferred heat level.

Adding peppers to the flank steak

Baby Spinach. You can really load it up here, as the baby spinach will squeeze down easily, and will also soften up and shrink in size from the cooking process.

Adding spinach to the flank steak

Cheese. Load this baby up with lots of cheese. I fit 2 cups of shredded Monterrey Jack here. I may have over stuffed it just a tad.

Adding cheese to the flank steak

Get Rolling. Roll the steak up so that all of the ingredients are stuffed inside of it. I spilled a tiny bit. Oops!

Wrapping up my stuffed flank steak

Kitchen Twine. Tie it up with cooking twine. This will help keep everything together as it cooks. Without the kitchen twine, the steak may unravel and spill out the stuffing.

Stuffed flank steak tied off with kitchen twine

Sear the Steak. Heat some oil in a large cast iron pan or pot to medium-high heat. Sear the stuffed flank steak on each side, 4-5 minutes, until you get a nice char.

Searing the stuffed flank steak in a hot cast iron pan

Finish it Off in the Oven. Transfer the pan to the oven (or use a baking dish) and bake for 25 – 30 minutes, or until it is done to your preference. See the recipe notes for cooking times and temperatures.

Remove the steak from the oven and cover it with aluminum foil. Let it rest for 5 minutes to come up to temperature, then slice and serve.

BOOM! That’s it, my friends! Pretty easy, right? Cooks up much faster than a holiday bird! Dinner on the table in under an hour. I love that.

Here it is, all sliced up. Doesn’t it look great?

Spinach, Cheese and Chili Stuffed Flank Steak on a cutting board

Here are answers to some common questions people have when making a stuffed flank steak.

Recipe Tips & Notes

  • How to Butterfly a Flank Steak. Butterflying a flank steak can be a bit tricky if you haven’t done it before. It’s really just slicing the steak almost completely in half through the thin edge, so you can open it up like a book, which makes it easier to stuff. It does require a bit of knife skills. Here is a good video resource for How to Butterfly a Flank Steak in order to help you.
  • Flatten the Flank Steak. After you butterfly the steak, you can pound it flatter with a meat tenderizer or with a rolling pin. This will spread the steak out even further, making it easier to stuff. This is an optional step, but some people enjoy the results.
  • Stuffing Options. I’ve chosen to use spinach, cheese and peppers for my stuffing because they are popular choices and go so nicely together. However, your choices are practically limitless. Got a favorite combination? Give it a go. Consider an Italian Stuffed Flank Steak with basil, Italian sausage,  sun dried tomatoes, Parmesan and mozzarella. How about a Mexican Style Stuffed Flank Steak with chorizo and chihuahua cheese. So many options. I can’t wait to make them all!
  • The Peppers. I’ve used a combination of sweet and spicy peppers here, but your choice is unlimited. Sweet peppers offer a great flavor, and serrano peppers have a nice level of heat for me. You can go hotter if you’d like, but don’t hurt yourself, you crazy chilihead. For a milder stuffed flank steak, skip the hot peppers and go with sweet.
  • The Seasonings. I like to use Cajun seasonings as my typical go-to, but use your favorites. Creole seasoning is excellent, as is blackening seasoning or your own preferred blend, such as Old Bay or even a nice smoky paprika.
  • Recommended Steak Cooking Temps. Test your steak with a good meat thermometer to achieve the perfect cook. Here are the recommended temperatures for steak and beef: Rare: 125 F degrees – Medium Rare: 135 F degrees – Medium: 145 F degrees – Medium Well: 150 F degrees – Well Done: 160 F degrees. Pull the steak out 5 degrees lower than your preferred doneness, as it will continue to cook and the temperature will rise a bit during the resting period. 
  • Meat Thermometer. I like to use my Thermapen meat thermometer from ThermoWorks (I’m an affiliate) to get the perfect temperature every time. Works great! 

That’s it, my friends! I hope you enjoy my stuffed flank steak recipe. It really is a great recipe, perfect for a very nice dinner or holiday meal. Great for a crowd!

A large slice of Spinach, Cheese and Chili Stuffed Flank Steak

Try Some of My Other Popular Holiday Recipes

Try Some of My Other Flank Steak Recipes

Spinach, Cheese and Chili Stuffed Flank Steak ready to serve

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

4 from 1 vote
Spinach, Cheese and Chili Stuffed Flank Steak Recipe
Spinach, Cheese and Chili Stuffed Flank Steak Recipe
Prep Time
20 mins
Cook Time
30 mins
 
This stuffed flank steak recipe is packed with loads of spinach, melty cheese and a mix of peppers for a nice level of spice. Stuff, sear, bake! Easy! Perfect for the holiday table or an anytime meal.
Course: Main Course
Cuisine: American
Keyword: chili peppers, flank steak, holiday, recipe, serrano, spicy
Servings: 6
Calories: 427 kcal
Author: Mike Hultquist
Ingredients
  • 2 pound flank steak
  • 2 tablespoons Cajun seasonings
  • Salt and pepper to taste
  • 2 yellow bell peppers cored and sliced (I used some sweet golden treasure peppers from my garden)
  • 6 serrano peppers sliced
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 8 ounces baby spinach
  • 2 cups shredded Monterrey jack cheese or use your favorite melty cheese
  • 2 tablespoons olive oil
Instructions
  1. BUTTERFLY THE FLANK STEAK. Use a sharp knife to trim any excess fat from the steak, then slice the flank steak along the thin edge almost entirely through, a bit at a time, until the steak opens up like a book.
  2. Preheat oven to 375 degrees F.
  3. Season the steak with Cajun seasonings, salt and pepper.
  4. With the steak opened up, layer on the peppers, garlic and onion, then the baby spinach, then the cheese.
  5. Roll the steak up so that all of the ingredients are stuffed inside of it. Tie it up with cooking twine.
  6. Heat the oil in a large cast iron pan or pot to medium-high heat. Sear the stuffed flank steak on each side, 4-5 minutes, until you get a nice char.
  7. Transfer the pan to the oven and bake for 25-30 minutes, or until it is done to your preference. See the recipe notes for cooking times and temperatures.
  8. Remove the steak from the oven and cover it with aluminum foil. Let it rest for 5 minutes, then slice and serve.
Recipe Notes

Test the stuffed flank steak temperature with a meat thermometer. Pull it out 5 degrees lower than your preferred doneness, as it will continue to cook and the temperature will rise a bit during the resting period. Desired temperatures are:

• Rare: 125 F degrees
• Medium Rare: 135 F degrees
• Medium: 145 F degrees
• Medium Well: 150 F degrees
• Well Done: 160 F degrees

See Recommended Steak Cooking Temps.

Nutrition Facts
Spinach, Cheese and Chili Stuffed Flank Steak Recipe
Amount Per Serving
Calories 427 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g55%
Cholesterol 124mg41%
Sodium 316mg13%
Potassium 947mg27%
Carbohydrates 8g3%
Fiber 3g12%
Sugar 2g2%
Protein 44g88%
Vitamin A 5119IU102%
Vitamin C 88mg107%
Calcium 368mg37%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Spinach, Cheese and Chili Stuffed Flank Steak - This stuffed flank steak recipe is packed with loads of spinach, melty cheese and a mix of peppers for a nice level of spice. Stuff, sear, bake! Easy! #FlankSteak #HolidayMeal #Dinner

2 comments

  1. Harrison Bowman

    4 stars
    Cooked as listed and was pretty good. De seeded sarranos for wife’s taste. Concept is awesome. Options of stuffings offer unlimited taste. Actually better the next day as left overs. Flank steak if you’ve never had, is a bit tough. But in fairness, we cooked to med. rare. Thanks for the recipe.

    1. Michael Hultquist - Chili Pepper Madness

      I appreciate you giving it a go, Harrison. Yes, flank steak is not quite as tender as other cuts, but it is packed with a lot of flavor. You can up that flavor quotient next time with some extra seasonings, possibly a marinade – see my jacked up steak marinade recipe or my carne asada marinade recipe – and playing with the stuffing ingredients to your preference. Happy to help you adapt!

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

197 Shares
Pin162
Share33
Yum2
Tweet
Email