Spinach and Parmesan Stuffed Flank Steak

Spinach and Parmesan Stuffed Flank Steak


Serves 4 to 5

  • 3 cups baby spinach

  • 1/3 cup chopped onion

  • 1 clove of garlic

  • 1 1/2 cups grated cheese, a combination of Parmesan, mozzarella, and asiago

  • 1 teaspoon dried oregano

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 (1 1/2 – 2 pound) flank steak

  • A-1 Steak Sauce or barbecue sauce


  1. Preheat oven to 425 degrees.

  2. In a food processor, pulse the spinach, onions, and garlic.

  3. Add the cheeses, oregano, salt and pepper and pulse until just combined.

  4. Butterfly the steak and open it like a book. The steak should be about 1/2 inch thick.

  5. Spread the spinach and cheese mixture to within about 1 inch of the edges.

  6. Roll up the steak jelly roll style and tie at 2 inch intervals with kitchen twine.

  7. Add about 2 tablespoons of olive oil to an ovenproof saute pan over medium high heat. Saute the steak in the pan until brown on all sides, about 8 – 10 minutes.

  8. Brush the steak with the A-1 Steak Sauce and transfer to the oven. Roast for about 15 minutes.

  9. Turn the steak over, baste again with the sauce and roast an additional 10 minutes or until 125 – 130 degrees for medium rare.

  10. Remove from pan and place on a cutting board.

  11. Tent with foil and let rest for about 5 – 10 minutes.

  12. Slice in rounds with a sharp knife and serve.

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