Spinach and Feta Stuffed Flank Steak
This stuffed flank steak is what I make when I want a dinner that looks like a special occasion but comes together on a weeknight. Thinly pounded flank steak gets rolled around a savory spinach, feta, and sun-dried tomato filling, then seared and roasted until juicy.
It’s the kind of dish that smells incredible the moment you pull it from the oven. And despite the impressive spiral on the plate, the technique is straightforward once you get the rolling motion down.
Why This Steak Always Impresses
I love that this recipe turns a humble flank steak into a centerpiece without a ton of effort. The filling of wilted spinach, creamy feta, and tangy sun-dried tomatoes brings a brightness that cuts through the richness of the beef.
When you slice into it, those tight spirals of filling against the pink meat make everyone think you spent hours. But it’s really just a quick sear and a short roast.
Ingredients
- 1½ lb flank steak, trimmed: look for a piece with even thickness so it pounds uniformly
- ¾ tsp kosher salt, divided: we’ll use some for the meat and some for the outside of the roll
- ½ tsp black pepper, divided: freshly ground delivers the most flavor
- 2 tbsp olive oil, divided: for sautéing and searing
- 5 oz fresh spinach: baby spinach works best, no need to chop
- 2 large garlic cloves, minced: the garlic gets cooked briefly with the spinach to mellow its bite
- 4 oz feta cheese, crumbled: choose a block of feta in brine for the creamiest texture
- 2 oz cream cheese, softened: it helps bind the filling so the slices hold together
- ⅓ cup chopped oil-packed sun-dried tomatoes: drain them well before chopping to avoid a greasy filling
Variations / Substitutions
- Swap the spinach: use chopped kale or Swiss chard; wilt them a minute or two longer until fully tender.
- Change the cheese: goat cheese or ricotta salata can stand in for the feta, each with a slightly different tang.
- Sun-dried tomato replacement: roasted red peppers, patted dry and chopped, give a similar sweet-savory note.
- Make it dairy-free: omit the cheeses and bind the filling with a beaten egg yolk and a handful of toasted pine nuts.
- Different cut of beef: flat iron steak or a butterflied top round can work, though you may need to adjust pounding and cook time slightly.
For a fast steak dinner without the rolling, try our Garlic Butter Flank Steak.
How to Make Spinach and Feta Stuffed Flank Steak
Step 1: Pound and Season the Steak
Preheat your oven to 375°F (190°C). Place the flank steak between two sheets of plastic wrap and pound it with a meat mallet or rolling pin until it’s an even ½ inch thick. Season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
The steak should be uniformly thin so it rolls easily without bulging in the middle. If there are any thick spots, keep tapping them out, working from the center toward the edges.
Step 2: Wilt the Spinach and Mix the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the 5 oz spinach and cook, stirring often, until just wilted, about 2 minutes. Toss in the minced garlic and cook 30 seconds more, then scrape everything into a bowl and let it cool for 5 minutes.
Once the spinach is cool to the touch, stir in the crumbled feta, softened cream cheese, and chopped sun-dried tomatoes. Mix until you have a chunky, spreadable paste. The cream cheese helps the filling hold together when you slice.
Step 3: Roll and Tie the Steak
Spread the filling evenly over the pounded steak, leaving a 1-inch border along all edges. Starting from one short end, roll the steak up as tightly as you can, jelly-roll style. Tie the roll with kitchen twine at 2-inch intervals to hold its shape, and tuck in any filling that squeezes out the sides.
The roll should feel firm, like a thick sausage. If it’s loose, the filling will fall apart during cooking, so take an extra moment to tighten the ties.
Step 4: Sear and Roast the Steak
Season the outside of the rolled steak with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the steak on all sides until deeply browned, about 6 minutes total. Transfer the skillet to the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, about 20 to 25 minutes.
You’ll hear the filling sizzle inside, and the kitchen will smell like roasted garlic and tomatoes. A quick probe with a thermometer is the surest way to nail the doneness, so check a few minutes early to avoid overcooking.
Step 5: Slice and Serve
Let the steak rest on a cutting board for 10 minutes before slicing. Cut away the twine, then use a sharp knife to cut the roll into 1-inch thick rounds. Arrange the spirals on a platter and spoon any pan juices over the top. Serve warm, with a sprinkle of flaky salt if you like.
A Few Notes for the Best Stuffed Flank Steak
- Bring the steak to room temperature for 30 minutes before cooking. A cold center roasts unevenly and can leave the filling lukewarm.
- If you don’t have kitchen twine, use toothpicks or thin metal skewers to secure the roll, just remember to remove them before serving.
- Cool the cooked spinach completely before mixing it with the cheeses. Warm spinach will melt the feta and make the filling greasy rather than creamy.
- Rest the roll seam-side down on the cutting board. This minimizes juice loss and keeps the first slice from unraveling.
Roast times for a 1½-pound roll at 375°F:
| Doneness | Target Internal Temp | Approx. Roast Time After Searing |
|---|---|---|
| Rare | 115°F (46°C) | 15 to 18 minutes |
| Medium-rare | 125°F (52°C) | 20 to 25 minutes |
| Medium | 135°F (57°C) | 25 to 30 minutes |
Storing Leftover Stuffed Steak
- Refrigerate: wrap slices tightly in foil or an airtight container and keep for up to 3 days.
- Reheating: warm slices in a 300°F oven until just heated through, or enjoy the steak cold in sandwiches and salads.
What to Serve With Stuffed Flank Steak
Creamy mashed potatoes are a natural partner, soaking up the pan juices that pool on the plate. A crisp green salad with lemon vinaigrette cuts through the richness of the beef and cheese, while roasted asparagus adds a bright, earthy note that echoes the spinach filling.
Frequently Asked Questions
Can I use a different type of meat?
Yes. Flat iron steak or butterflied top round both work, though you may need to pound them a little differently to get an even thickness.
Can I make this ahead of time?
You can assemble the stuffed roll, tie it, and refrigerate it unbaked for up to 8 hours. When you’re ready to cook, let it sit at room temperature for 30 minutes, then proceed with searing and roasting.
Why did my filling leak out?
Leaks usually happen when the roll is tied too loosely or the filling is spread too close to the edges. Leave that 1-inch border and pull the twine snug before cooking.
Can I grill this instead?
Absolutely. Sear the tied roll over direct high heat until browned, then move it to indirect medium heat and close the lid. Cook until it reaches 125°F for medium-rare, roughly 25 to 30 minutes depending on your grill.
Spinach and Feta Stuffed Flank Steak Recipe
Ingredients
Method
- Preheat oven to 375°F. Pound flank steak to ½ inch thick between plastic wrap. Season with ½ tsp salt and ¼ tsp pepper.
- Heat 1 tbsp oil in a skillet over medium heat. Wilt spinach for 2 minutes, add garlic, cook 30 seconds. Cool 5 minutes, then mix with feta, cream cheese, and sun-dried tomatoes.
- Spread filling on the steak leaving a 1-inch border. Roll tightly from a short end and tie with twine at 2-inch intervals.
- Season outside of roll with remaining salt and pepper. Heat remaining 1 tbsp oil in an oven-safe skillet over medium-high heat. Sear roll on all sides for 6 minutes. Roast in oven until internal temp reaches 125°F for medium-rare, 20 to 25 minutes.
- Rest roll for 10 minutes. Remove twine, slice into 1-inch rounds, and serve with pan juices.
