rolled stuffed flank steak

Rolled Stuffed Flank Steak

Roasted flank steak is always the best choice for a family dinner on a beautiful summer night. The butterflied steak is flavored with feta cheese, sweet red pepper, and seasoned by fresh Italian parsley, thyme, garlic and sea salt. It is grilled with extra-virgin olive oil to give it a golden brown shiny texture. This delicious recipe is better served with fresh Beet salad, sautéed asparagus and rice pilaf.

Origin: Arabic
Time: 40 min.
Servings: 6 Persons
Level: Intermediate



  • 1 small Red bell-pepper
  • 4 oz Feta cheese
  • ½ cup Bread crumbs
  • 1 large Garlic clove
  • ½ cup Fresh Italian parsley
  • 1 tbsp Fresh thyme
  • ½ tsp Sea salt
  • ¼ tsp Black pepper powder

Sirloin Steak

  • 1 ½ lbs Sirloin steak
  • 1 tbsp extra-virgin olive oil
  • ½ tsp Sea salt
  • ¼ tsp Black pepper powder
  • 2 small White onions


I. Stuffing:

1. Remove the red pepper seeds, cut it into small cubes and grill it in a saucepan with some olive oil.
2. In a glass bowl, mix the grilled red pepper with feta cheese, bread crumbs, sea salt and black pepper.
3. Cut the garlic clove, parsley and thyme together into very small pieces, and add them to the cheese mixture.

II. Steak:

1. Lay steak on a cutting board. Trim left and right edges to form a clean shaped rectangle and reserve scraps for another use.
2. Hold steak with the non-knife hand and butterfly it carefully, leaving the back edge attached by ½ inch of meat. It should look like an opened book.
3. Spread the cheese mixture on the exposed side, leaving a 1-inch border at the top and the bottom. Take care not to add to much mixture to avoid leakage.
4. Roll the steak parallel to the grain and away from you, tightening as you go until it forms a cylinder.
5. Tie the flank steak roll up with cooking string, spacing the tie evenly every 1-2 inches, and sprinkle it with some sea salt and black pepper.
6. In an oven-proof skillet, heat 1 tbsp of olive oil on medium-high heat until it becomes hot.
7. Place the steak in the pan and sear each side of the roll for a few minutes.
8. Cut down each of the two onions into four quarters, placing them in a baking pan.
9. Once the stuffed steak roll is seared on all sides, remove it from the skillet and place it over the onions.
10. Preheat the oven on medium-high heat (375° – 449°F).
11. Cover the baking pan with aluminum foil and leave it to bake for 45-60 minutes until the steak is medium-rare.
12. Once cooked, get the pan out of the oven and leave it to rest for 10 minutes before slicing it.
13. Carefully cut the steak between the ties (you should be cutting against the grain) to form pinwheels.

Leave a Reply

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