If you’re looking for a holiday showstopper that’s bursting with flavor and sure to impress everyone at the table, you have to try my Stuffed Flank Steak with Red Pepper Walnut Filling Recipe. This dish combines the hearty, savory goodness of perfectly cooked flank steak with a vibrant, nutty filling that’s as colorful as it is delicious. Trust me, once you try this recipe, you’ll wonder why you haven’t made it sooner—it’s become a family favorite that always steals the spotlight!

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Why You’ll Love This Recipe

Bursting with Flavor: The roasted red pepper and walnut filling adds a smoky, crunchy, and fresh twist that brightens the rich flank steak.
Impress Your Guests: It’s a fancy looking main course that’s surprisingly straightforward to prepare.
Perfect for Holidays & Special Occasions: It’s a memorable centerpiece that’s as festive as it is tasty.
Make-Ahead Friendly: Prep the filling ahead, assemble, and you’re ready to pop it in the oven when guests arrive.

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 here works together to build the perfect balance of savory, herbal, and slightly tangy flavors that complement the steak beautifully. When shopping, look for fresh herbs and good-quality roasted red peppers—you’ll notice the difference.

Flank steak: Butterflied to create a big, flat surface for stuffing—ask your butcher if you want it done professionally.
Balsamic vinegar: Adds a subtle sweetness and acidity that brightens the steak’s exterior.
Olive oil: Use extra virgin for the filling and a good-quality oil for cooking.
Salt and pepper: Essential seasonings—don’t skimp here.
Garlic: Fresh cloves give a punch of aroma and flavor to the filling.
Walnuts: Toasted or raw? I prefer raw here so the filling stays moist and creamy but with texture.
Fresh herbs (thyme, rosemary, sage, parsley): These elevate the dish with fresh, earthy notes.
Roasted red peppers: She’s the star of the filling, sweet and smoky with a velvety texture.
Grated parmesan cheese: Adds a nutty, salty depth that pulls all the flavors together.
Shallots: Mellow and slightly sweet shallots blend beautifully in the filling.
Red pepper flakes: Just a hint to give a subtle warmth without overpowering the dish.

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 making this stuffed flank steak recipe my own by swapping herbs or nuts based on what I have on hand. Don’t be afraid to make it suit your tastes—you’ll find certain tweaks give it a totally fresh personality.

Add heat: Sometimes I bump up the red pepper flakes or add a dash of smoked paprika for a smoky spice kick that my family absolutely devours.
Nut swaps: Try pecans or almonds if walnuts aren’t your thing—each changes the texture and flavor nicely.
Dairy-free: Skip the parmesan or use a nutritional yeast alternative for a slightly cheesy flavor without dairy.
Herb changes: Fresh basil or oregano are wonderful substitutes if you want a Mediterranean twist.

How to Make Stuffed Flank Steak with Red Pepper Walnut Filling Recipe

Step 1: Prepare your Flank Steak and Workspace

First things first, preheat your oven to 425°F. Lay down three pieces of kitchen twine on a baking dish or cast-iron skillet—this will be where you secure your roll later, so it’s ready to go. Next, lay your butterflied flank steak flat on top, and sprinkle generously with salt and pepper on one side. That seasoning is key to building layers of flavor.

Step 2: Make the Red Pepper Walnut Filling

This is where the magic happens! In your food processor, toss in the peeled garlic cloves, walnuts, thyme, rosemary, sage leaves, roasted red peppers, fresh parsley, parmesan cheese, shallots, red pepper flakes, salt, and some freshly cracked black pepper. Pulse it a few times, then drizzle in olive oil until you reach a spreadable but still chunky consistency. The walnut pieces give it an amazing texture that works perfectly inside the steak.

Step 3: Stuff and Roll the Steak

Spoon your flavorful filling evenly over the steak, leaving a bit of space at the edges. Then, carefully roll it up lengthwise, tucking and rolling tightly so nothing slips out. Tie the roll securely with the twine pieces you laid out earlier—this keeps everything in place while cooking. To finish, mix the balsamic vinegar and olive oil, then brush this glaze all over the outside for an irresistibly glossy finish.

Step 4: Sear then Bake

Heat a skillet over medium to medium-high heat with a splash of olive oil—cast iron is my go-to here because it sears evenly. Place your meat roll in the pan and sear it for about 3 minutes on each side, until you get a beautiful brown crust. This step locks in juices and adds flavor depth. Then, transfer the skillet or baking dish to the oven, cover the meat, and bake for 35 to 45 minutes depending on how you like your steak cooked (medium rare is my favorite). Let it rest for at least 10 minutes before slicing—this keeps every juicy morsel intact.

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Pro Tips for Making Stuffed Flank Steak with Red Pepper Walnut Filling Recipe

Butterflying the Steak: If your butcher can butterfly it for you, ask—otherwise, a sharp knife and patience are key for an even surface.
Enough Twine Is Essential: Don’t skimp on tying tightly, or the filling might sneak out during cooking (I learned this the hard way!).
Don’t Skip the Resting: Letting the steak rest keeps it juicy and makes slicing easier without losing that luscious filling.
Even Cooking: Use a meat thermometer to check doneness—135°F is perfect for medium rare flank steak.

How to Serve Stuffed Flank Steak with Red Pepper Walnut Filling 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 with a sprinkle of fresh parsley or thyme to highlight the herbs inside, plus a drizzle of a balsamic glaze if I want a touch of sweetness and shine. You can also add a few toasted walnuts on top for crunch and extra eye appeal. It’s those little touches that make it look as good as it tastes.

Side Dishes

My go-to sides are roasted garlic mashed potatoes or a creamy polenta, which soak up the delicious juices perfectly. A simple kale salad with lemon vinaigrette or roasted Brussels sprouts add a fresh, bright counterpoint to the richness of the steak. You really can’t go wrong!

Creative Ways to Present

For special occasions, I like to slice the stuffed flank steak into thick rounds and fan them out on a large platter, garnished with herb sprigs and some extra red peppers on the side. Sometimes I serve it atop a bed of lemon-parsley couscous for an elegant finish that gets lots of compliments. Make it your own and experiment with presentation to wow your guests!

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover stuffed flank steak tightly in foil or plastic wrap and keep it in the refrigerator. It stays fresh for up to 3 days, making it a great make-ahead option if you want to enjoy it again later (or for a quick lunch!).

Freezing

I’ve frozen fully cooked stuffed flank steak wrapped tightly in freezer-safe foil and placed in a large zip-top bag. When thawed overnight in the fridge, it reheats really well without sacrificing too much texture or moisture—a lifesaver for holiday meal prep.

Reheating

For best results, I reheat leftovers gently in a low oven (about 300°F) covered with foil to avoid drying out. It usually takes 15-20 minutes and tastes nearly as good as fresh. You can also slice and warm individual portions in a skillet with a splash of beef broth for extra juiciness.

FAQs

Can I prepare the filling a day ahead for the Stuffed Flank Steak with Red Pepper Walnut Filling Recipe?

Absolutely! The filling can be made up to 24 hours in advance and stored covered in the fridge. This actually helps the flavors meld together nicely, making the stuffing even tastier when you assemble the steak.
How do I butterfly a flank steak if I want to do it myself?

Place the flank steak flat on a cutting board and, using a sharp knife, slice horizontally almost through the thickest part but not all the way. Open it like a book so you get one large, even piece—this creates the perfect canvas for your stuffing.
What’s the best way to know when the stuffed flank steak is cooked perfectly?

Using a meat thermometer is the most reliable method. For medium rare, aim for an internal temperature of 135°F before resting. Remember the steak will continue to cook slightly as it rests.
Can I use a different cut of beef for this recipe?

Flank steak is ideal because it’s thin and easy to roll when butterflied, but you can also use skirt steak or top round if you prefer. Just make sure to butterfly or pound it to an even thickness for the best results.
Is this recipe suitable for making ahead for holiday gatherings?

Definitely! You can assemble the stuffed flank steak the day before, keep it refrigerated, and then simply sear and bake it on the day of your event. This saves you time and stress during busy holiday cooking.

Final Thoughts

I absolutely love how this Stuffed Flank Steak with Red Pepper Walnut Filling Recipe turns out every time. When I first tried making a stuffed flank steak, I was nervous about securing the roll and balancing the flavors, but this recipe nails it perfectly with straightforward steps and sumptuous results. Whether it’s Christmas, a special dinner party, or just a weekend treat, this dish elevates any occasion. I can’t wait for you to try it—you’ll find it becomes one of your go-to centerpiece meals faster than you think!