• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • About
  • Cookbooks
  • Shop

Chili Pepper Madness logo

  • Recipe Index
  • RECIPES BY TYPE
    • BBQ/Grilled
    • Burgers
    • Chicken Wings
    • Chili
    • Curry
    • Dehydrator
    • Game Day
    • Hot Sauces
    • Jalapeno Poppers
    • Marinades
    • Pickling
    • Preserving
    • Quick and Easy
    • Salsas
    • Sauces
    • Seasonings
    • Stuffed Peppers
    • Tacos
  • COOKING TIPS
  • Pepper Info
    • Chili Pepper Types
    • The Scoville Scale
    • Hottest Peppers in the World
    • Growing Chili Peppers
    • Preserving
    • Health Benefits
    • Frequently Asked Questions
    • Buy Plants & Seeds
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • All Recipes
  • Pepper Info
  • Chili Pepper Types
  • The Scoville Scale
  • Growing Chili Peppers
  • Preserving
  • Chili Pepper Health Benefits
  • Frequently Asked Questions
  • Cooking Tips
  • Cookbooks
  • Shop
  • About Us
×

Home » Recipes » Stuffed Flank Steak

Stuffed Flank Steak

by Mike Hultquist · Nov 22, 2019 · 3 Comments

Jump to Recipe Save Saved!
Spinach, Cheese and Chili Stuffed Flank Steak Recipe

This tender stuffed flank steak recipe is packed with spinach, a mix of chilies and gooey cheese for the perfect holiday or anytime meal. Stuff, sear, bake! So easy! 

Spinach, Cheese and Chili Stuffed Flank Steak Recipe

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

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.

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 to make stuffed flank steak, shall we?

Flank Steak on a cutting board

Stuffed Flank Steak Ingredients

  • Flank Steak. Skirt steak is good, too.
  • Seasonings. Use Cajun seasonings, salt and pepper.
  • Chili Peppers. I'm using sweet golden treasures from my garden (but you can use yellow bell peppers), and serrano peppers. Use hotter peppers if you'd like.
  • Other Vegetables. Onion, garlic, and baby spinach.
  • Cheese. I'm using Monterrey jack cheese, though you can use your favorite melty cheese.
  • Olive Oil. For searing the stuffed flank steak.

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 up the flank steak 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. Coat with bread crumbs here if you'd like.

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 4-5 minutes on each side, 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.

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

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!

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

Recipe Tips & Notes

  • 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.
  • 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 internal 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! 
A large slice of Spinach, Cheese and Chili Stuffed Flank Steak

Storage & Leftovers

Storing your Stuffed Flank Steak in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate the dish promptly.

Try Some of My Other Popular Holiday Recipes

  • Chipotle-Honey Glazed Ham
  • Sausage Stuffing
  • Cornbread Dressing
  • Chipotle Mashed Sweet Potatoes
  • Papas con Chile – Cheese Tex-Mex Mashed Potatoes

Try Some of My Other Flank Steak Recipes

  • Pepper Steak
  • Mexican Carne Asada
  • Loaded Carne Asada Fries
  • Carne Asada Tacos
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.

Stuffed Flank Steak recipe
Print

Stuffed Flank Steak Recipe

This tender stuffed flank steak recipe is packed with spinach, chilies, and gooey cheese for the perfect holiday or anytime meal. Stuff, sear, bake! Easy! 
Save Recipe Saved!
Course: Main Course
Cuisine: American
Keyword: chili peppers, flank steak, holiday, recipe, serrano, spicy
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Calories: 427kcal
Author: Mike Hultquist
Servings: 6
Tap or hover to scale
4 from 1 vote
Leave a Review

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

  • 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.
  • Preheat oven to 375 degrees F.
  • Season the steak with Cajun seasonings, salt and pepper.
  • With the steak opened up, layer on the peppers, garlic and onion, then the baby spinach, then the cheese.
  • Roll the steak up so that all of the ingredients are stuffed inside of it. Tie it up with cooking twine.
  • 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.
  • 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.
  • Remove the steak from the oven and cover it with aluminum foil. Let it rest for 5 minutes, then slice and serve.

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 Information

Calories: 427kcal   Carbohydrates: 8g   Protein: 44g   Fat: 24g   Saturated Fat: 11g   Cholesterol: 124mg   Sodium: 316mg   Potassium: 947mg   Fiber: 3g   Sugar: 2g   Vitamin A: 5119IU   Vitamin C: 88mg   Calcium: 368mg   Iron: 4mg
Stuffed Flank Steak recipe
Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Harrison Bowman says

    November 25, 2019 at 9:38 pm

    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.

    Reply
    • Michael Hultquist - Chili Pepper Madness says

      November 26, 2019 at 7:49 am

      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!

      Reply
    • BKH says

      October 08, 2022 at 5:01 am

      Agreed on all points. Marinating your steak in soy sauce can help to break down the proteins and tenderize the meat. You only need a few sprinkles on each side (Don't let him "swim" in soy sauce.) To avoid absorbing a bunch of soy sauce flavor, marinate for at least 30 minutes to an hour before ready to cook.

      Reply

Primary Sidebar

ALL. SPICY. RECIPES. Hi, I’m Mike and I LOVE Spicy Food! Say goodbye to bland and boring food with my easy-to-follow recipes. Let’s get cooking!

More about me →

Mexican Cajun Sauces Seasonings
Order The Spicy Food Lovers' Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND / BOOKS A MILLION

Order The Spicy Dehydrator Cookbook by Mike Hultquist

AMAZON / BARNES & NOBLE / INDIEBOUND

Footer

NEVER MISS A RECIPE

Receive my "5 Essentials for Spicy Cooking" email series & new recipes

  • Facebook
  • Pinterest
  • Instagram
  • Twitter
  • YouTube

↑ back to top

About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | © 2024 Chili Pepper Madness

EXCLUSIVE MEMBER OF MEDIAVINE FOOD