Name: Stuffed Flank Steak with Roasted Red Peppers Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3.5 pounds of flank steak (butterflied*); 2 tbs balsamic vinegar; 2 tbs olive oil; Salt and pepper to taste; 1 cup of olive oil (for filling); 1 head of garlic (cloves removed and peeled); 1 cup chopped walnuts; 6 sprigs of thyme (leaves removed from stems); 3 sprigs of rosemary (leaves removed from stems); 2 sage leaves; 1 12 oz jar of roasted red peppers; 1 cup fresh parsley; 1 cup grated parmesan cheese; 3 shallots; 1 tsp red pepper flakes; 1 tsp salt; Black pepper to taste

If you’re on the hunt for a show-stopping holiday main dish that’s both impressive and downright delicious, you’re going to want to stick around for this one. This Stuffed Flank Steak with Roasted Red Peppers Recipe has completely won me over with its beautiful balance of bold flavors and juicy, tender steak. I remember the first time I made it for a Christmas dinner—my family went absolutely crazy for it, and since then, it’s become a must-have in my recipe rotation whenever I want to wow guests or enjoy a cozy, flavorful meal at home.

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Why You’ll Love This Recipe

Impressive Presentation: The rolled and stuffed flank steak looks stunning and feels special enough for any festive occasion.
Bold Flavor Combination: Roasted red peppers, walnuts, and fresh herbs come together for a rich, hearty stuffing you won’t forget.
Versatile and Practical: You can prep parts ahead and customize the herbs and filling to suit your taste.
Perfectly Tender: Cooking low and slow in the oven after searing locks in juicy steak with a crispy, flavorful crust.

The image shows a roasted meat roll tied with string, placed on a round wooden board. The meat is browned with a slightly crispy texture on the outside. It is garnished with fresh green rosemary sprigs standing upright on top and surrounded by leafy green herbs and bright red cranberries evenly spread around the board. The background is blurred and dark, highlighting the food. The whole setup rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient plays a role to create a flavor-packed profile that’s balanced and layers beautifully in this Stuffed Flank Steak with Roasted Red Peppers Recipe. Choosing fresh herbs and quality flank steak makes a big difference, so here’s what you’ll want on hand.

Flank Steak: Look for a well-marbled piece about 3.5 pounds, and have your butcher butterfly it if possible—this makes rolling much easier.
Balsamic Vinegar and Olive Oil: These add essential acidity and richness; use a good-quality balsamic for depth.
Garlic: Fresh head of garlic, peeled—this amps up the savory notes.
Walnuts: Toasted if you can—this adds a lovely crunch and nutty flavor to the stuffing.
Fresh Herbs (Thyme, Rosemary, Sage, Parsley): They bring aromatic freshness that complements the meat perfectly.
Roasted Red Peppers: This jarred staple adds sweetness and moisture; homemade roasted peppers work too!
Parmesan Cheese: Grated fresh for that savory umami kick inside the stuffing.
Shallots: For mild onion flavor and a bit of sweetness.
Red Pepper Flakes, Salt, and Black Pepper: For seasoning and a slight spicy warmth.
Culinary Twine: Don’t forget this for tying up the flank steak securely after rolling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this recipe is easily customizable to fit your flavor preferences or dietary needs—don’t be afraid to play around! Making it your own makes the kitchen experience even more fun and rewarding.

Vegetarian Twist: Swap the steak out for large portobello mushrooms and stuff them with the same roasted red pepper and walnut mixture for a meaty texture without meat; I tried this once for a friend and it was surprisingly satisfying.
Spicy Variation: Add extra red pepper flakes or some finely chopped jalapeño in the stuffing if you like a bit of heat—my husband prefers this, and it definitely wakes up the palate.
Herb Substitutions: Try swapping sage or rosemary for oregano or basil if that’s what you have; keeping fresh herbs will always make it pop.
Make it Ahead: You can assemble the steak and stuffing a day ahead, tying and brushing it, then refrigerate overnight—just bring it to room temp before searing and baking.

How to Make Stuffed Flank Steak with Roasted Red Peppers Recipe

Step 1: Prepare and Season the Flank Steak

First things first: make sure your flank steak is butterflied and laid flat. I like to place three pieces of cooking twine horizontally on a baking dish or cast iron skillet to help with tying later. Lay the steak on top, then sprinkle one side generously with salt and pepper. Doing this now helps build flavor right from the start.

Step 2: Make the Roasted Red Pepper Walnut Stuffing

Now, toss all the dry ingredients for the stuffing into a food processor—this includes walnuts, garlic, shallots, herbs, red pepper flakes, parmesan, salt, and black pepper. Pulse everything while slowly drizzling in olive oil until the mixture reaches a luscious, spreadable consistency. This mix will be packed with flavor and texture, and I find it’s best not too runny so it holds nicely inside the steak.

Step 3: Spread, Roll, and Tie the Steak

Spoon the roasted red pepper stuffing evenly over the seasoned side of the steak. Then gently but firmly roll the steak up around the filling, starting with the side that has the stuffing. Use the twine pieces to tie the roll in three spots, ensuring the filling stays inside during cooking. If the twine ends are long, tuck or trim them so they don’t catch or burn in the oven.

Step 4: Brush and Sear the Meat Roll

Mix together the 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil, then brush this onto the outside of the rolled steak for extra flavor and a gorgeous gloss. Heat a pan—cast iron is my go-to—over medium to medium-high heat with a little oil. Sear the meat roll about 3 minutes per side, turning carefully to brown all around. This locks in the juices and builds that fantastic crust you’re after.

Step 5: Roast the Steak to Perfection

Transfer that pan or move the steak to a baking dish if needed and pop it in a preheated 425°F oven. Cover it (foil works fine) and bake for 35 to 45 minutes until it reaches your ideal doneness. I like to use a meat thermometer here: 130°F for medium rare, 140°F for medium—you’ll see it’s moist and tender without drying out. Once out, rest it for 10 minutes before slicing, letting all the juices redistribute. This is key—I learned the hard way that rushing the rest makes the steak tougher.

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Pro Tips for Making Stuffed Flank Steak with Roasted Red Peppers Recipe

Butterflying the Steak: If your butcher doesn’t butterfly the flank steak, ask them to or watch a quick video—you want an even, thin layer that makes rolling easier and cooking consistent.
Stuffing Consistency: The stuffing should be moist enough to stick together but not runny; use olive oil gradually to control texture for easy spreading.
Resting Time is Essential: Letting the steak rest after cooking for at least 10 minutes ensures juicy slices and helps the filling settle.
Using Twine Correctly: Make sure your ties are snug but not cutting into the meat—too tight and it can squeeze out the filling or distort the shape.

How to Serve Stuffed Flank Steak with Roasted Red Peppers Recipe

The image shows a large, browned roast tied with string, sitting on a bed of fresh green parsley and scattered red cranberries, all arranged on a round white wooden board. The roast looks tender with a slightly textured surface and is topped with fresh sprigs of rosemary. Around the board, there are bright red lit candles inside glass holders, pine cones, and small fairy lights that add a warm glow to the cozy scene. The background and surface feature a white marbled texture that enhances the festive and elegant look of the setup. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish this dish with a sprinkle of fresh parsley for color and a drizzle of balsamic glaze if I have it on hand—it cuts through the richness with a lovely sweet-tart contrast. Sometimes I add a pinch of flaky sea salt on top just before serving to give those tiny crispy bursts.

Side Dishes

My go-to sides are roasted garlic mashed potatoes and sautéed green beans with lemon zest. The creamy potatoes soak up the juices perfectly, while the green beans add a crisp, bright counterbalance. For holidays, I like to throw in some roasted Brussels sprouts with pancetta too.

Creative Ways to Present

For special occasions, I’ve served this sliced into pinwheels on a large wooden board with fresh herbs scattered around. It’s a hit at parties because people can grab a piece easily. Another time, I paired it with a simple chimichurri sauce for a South American twist that had everyone asking for seconds!

Make Ahead and Storage

Storing Leftovers

I wrap leftover stuffed flank steak tightly in foil or plastic wrap and store it in an airtight container in the fridge. It stays tasty for up to 3 days—I slice it thin for sandwiches or reheat gently.

Freezing

Freezing works well if you package the steak before cooking. Wrap it tightly in plastic wrap, then foil or a freezer bag. I thaw overnight in the fridge, then follow the recipe steps for cooking. If you freeze it cooked, slice and freeze in portions for easy reheating.

Reheating

Warm leftovers gently in the oven at 300°F wrapped in foil to keep it moist, or reheat sliced pieces in a skillet over medium-low heat with a splash of broth or water. Avoid microwaving too long or it gets tough—slow and steady wins the reheating race here.

FAQs

Can I use other cuts of beef for this stuffed steak recipe?

While flank steak is ideal due to its shape and size, you could use skirt steak or flat iron steak if you butterfly them thinly. Just adjust cooking times accordingly, and be cautious not to overcook tougher cuts.
How do I butterfly flank steak if my butcher doesn’t do it?

Place the steak flat on a cutting board and, using a sharp knife, slice horizontally almost through the middle, then open it like a book to double the surface area. Just be careful not to cut all the way through!
What’s the best way to check for doneness?

The most reliable way is using a digital meat thermometer inserted into the center of the roll. For medium-rare, aim for 130°F, and remember the temperature will rise a bit while resting.
Can I make the stuffing without a food processor?

Absolutely! Finely chop all ingredients by hand and mix with olive oil until evenly combined. It’ll take a little extra elbow grease but the result is just as delicious.
How do I keep the stuffing from spilling out during cooking?

Tying with cooking twine is essential for holding the shape. Make sure the meat is rolled tightly around the stuffing and knots are snug but not too tight. Also, searing helps seal the outside, reducing leaks.

Final Thoughts

This Stuffed Flank Steak with Roasted Red Peppers Recipe really holds a special place in my heart—and on my holiday table. It’s the kind of dish that feels fancy without being intimidating, and every time I make it, I’m reminded why I keep going back to it. If you want to impress family or friends or simply treat yourself to a home-cooked meal that’s bursting with flavor and texture, you absolutely have to give it a try. Trust me, once you’ve sliced into those tender, flavorful spirals, it’ll become a favorite, just like it did for me.