Description
This Christmas Stuffed Flank Steak features a juicy and tender butterflied flank steak filled with a flavorful roasted red pepper and walnut stuffing infused with fresh herbs and Parmesan. Seared to perfection and oven-roasted, it’s a festive and elegant main dish perfect for holiday celebrations.
Ingredients
Scale
Steak and Marinade
- 3.5 pounds of flank steak (butterflied)
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup olive oil (for filling)
Stuffing
- 1 head of garlic (cloves removed and peeled)
- 1 cup chopped walnuts
- 6 sprigs thyme (leaves removed from stems)
- 3 sprigs rosemary (leaves removed from stems)
- 2 sage leaves
- 1 12 oz jar roasted red peppers
- 1 cup fresh parsley
- 1 cup grated Parmesan cheese
- 3 shallots
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- Black pepper to taste
Instructions
- Preheat and Prepare Steak: Preheat your oven to 425°F (220°C). Lay three pieces of cooking twine on a baking dish or cast iron skillet. Place the butterflied flank steak on top. Sprinkle one side evenly with salt and pepper, then set aside.
- Make the Filling: Add all the dry ingredients for the stuffing—garlic, chopped walnuts, thyme leaves, rosemary leaves, sage leaves, roasted red peppers, parsley, Parmesan cheese, shallots, red pepper flakes, salt, and black pepper—into a food processor. Pulse to combine. Drizzle in 1 cup of olive oil slowly until the mixture reaches a smooth but spreadable consistency.
- Assemble the Stuffed Steak: Spoon the prepared filling evenly over the seasoned side of the flank steak. Carefully roll the steak around the filling to create a tight roulade. Use the twine to tie the roll securely, making sure the ends are tied off to keep the filling enclosed.
- Brush and Sear: In a small bowl, mix together 2 tablespoons balsamic vinegar and 2 tablespoons olive oil. Brush this mixture all over the outside of the rolled steak. Heat a cast iron skillet or heavy pan over medium to medium-high heat and add a little oil. Place the rolled steak in the pan and sear each side for about 3 minutes until browned and nicely caramelized.
- Roast the Steak: Transfer the seared stuffed steak along with the twine to the preheated oven. Bake, covered, for 35 to 45 minutes or until the internal temperature reaches your desired doneness (135°F for medium-rare, 145°F for medium). Remove from oven and let the meat rest for 10 minutes before slicing.
- Serve and Enjoy: Remove the twine carefully. Slice the stuffed flank steak into thick rounds showcasing the colorful filling and serve warm for a festive and impressive holiday main dish.
Notes
- This dish makes for a visually stunning and flavorful centerpiece during the holidays.
- Butterflying the flank steak ensures it can be rolled easily around the filling.
- Use a meat thermometer to guarantee perfect doneness.
- Letting the steak rest after roasting allows juices to redistribute for maximum tenderness.
- Cast iron skillet is recommended for optimal searing results.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
