Description
A delicious and festive Christmas stuffed flank steak featuring a flavorful walnut and roasted red pepper filling, infused with fresh herbs and parmesan cheese. This stuffed flank steak is seared then oven-baked to perfect doneness, making it an impressive centerpiece for holiday meals.
Ingredients
Scale
Steak and Marinade
- 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)
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
Instructions
- Preheat Oven and Prepare Meat: Preheat your oven to 425°F. Lay three pieces of cooking twine on a baking dish or cast iron skillet. Place the butterflied flank steak on top and sprinkle one side generously with salt and pepper. Set aside.
- Prepare Filling: Add all the dry filling ingredients — garlic cloves, chopped walnuts, thyme leaves, rosemary leaves, sage leaves, roasted red peppers, fresh parsley, grated parmesan, shallots, red pepper flakes, salt, and black pepper — into a food processor. Pulse while slowly drizzling in the olive oil until the mixture reaches a spreadable consistency.
- Stuff and Roll the Steak: Spread the prepared filling evenly over the seasoned side of the flank steak. Carefully roll the steak around the filling to encase it. Secure the roll tightly by tying it with the cooking twine and trimming the ends if necessary.
- Brush with Balsamic Oil: In a small bowl, combine 2 tablespoons of balsamic vinegar with 2 tablespoons olive oil. Brush this mixture over the outside of the rolled steak to add flavor and aid browning.
- Sear the Meat: Heat a pan, preferably cast iron, with a little oil over medium to medium-high heat. Place the rolled steak in the pan and sear for about 3 minutes on each side, turning carefully to evenly brown all sides.
- Bake the Steak: Transfer the seared steak roll to the preheated oven. Bake covered for 35 to 45 minutes or until the meat reaches your desired level of doneness.
- Rest and Serve: Remove from the oven and let the stuffed flank steak rest loosely covered for 10 minutes before slicing and serving. Enjoy your festive stuffed flank steak!
Notes
- This hearty stuffed flank steak with its savory walnut and roasted red pepper filling is perfect for holiday celebrations and special occasions.
- Butterflying the flank steak allows it to be rolled easily around the filling for even cooking and presentation.
- Use a meat thermometer to ensure doneness: 135°F for medium-rare, 145°F for medium.
- Letting the meat rest after baking helps retain juices and makes slicing neater.
- Cast iron pans work best for searing due to their heat retention.
Nutrition
- Serving Size: 1/6 of stuffed flank steak (approximately 8 oz cooked portion)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
