Delish Mushroom Spinach Stuffed Flank Steak
This stuffed flank steak is one of those recipes that feels special without requiring a restaurant-level fuss: thin, tender flank steak wrapped around a savory sauté of mushrooms, wilted spinach, and melty cheese, seared for a crisp exterior and finished to a juicy medium-rare. It’s a lovely centerpiece for a weeknight when you want something a little fanciful, or for guests when you want to look like you spent hours in the kitchen without actually doing so.
My husband calls this “fancy roll-up night” and requests it whenever we need an upgrade from the usual roast or steak-and-potatoes routine. Our kids are happier than they should be about veggies when they’re peek-a-booing from inside the beef, and I love that the whole thing slices into dramatic pinwheels that look elegant on a platter. It’s become our go-to for birthdays and easy-date nights; I usually make extra filling so my husband can steal a spoonful while I’m rolling.
Why You’ll Love This Delish Mushroom Spinach Stuffed Flank Steak
– It looks impressive but is straightforward to make—no complicated techniques, just good timing.
– The mushroom-and-spinach filling adds moisture and savory depth so the flank stays tender.
– Slicing into pinwheels is a satisfying moment that makes the dish feel celebratory.
– Leftovers reheat well and make excellent sandwiches or slices on top of a salad.
Behind the Recipe
This is a recipe where a few small choices make a big difference. I’ve learned that drying the mushrooms well before sautéing prevents a soggy filling, and letting the seared roll rest before slicing keeps the juices where they belong. Flank steak is lean and flavorful but benefits from a quick, hot sear and a careful watch on internal temperature—overcook it and the whole point is lost. People often try to stuff too much; a modest amount of filling makes rolling easier and keeps the steak from splitting. Finally, a finishing butter or pan sauce adds a glossy, savory note that ties the whole thing together.
Shopping Tips
– Protein: Pick a well-trimmed flank steak about 1 to 1.5 pounds; even thickness works best for an even roll.
– Vegetables: Choose firm, fresh mushrooms (cremini or baby bellas are great) and bright, tender spinach; avoid any slimy stems.
– Cheese: Use a melting cheese like fontina, provolone, or a grated Parmesan for savory bind—buy block cheese and grate it yourself for the best texture.
– Fats & Oils: Have a high-heat oil (canola, grapeseed, or avocado) for searing and a small knob of butter for finishing to deepen flavor.
– Fresh Herbs: Parsley and thyme brighten the filling; pick sprigs that smell fragrant, and use them shortly after purchase.
Prep Ahead Ideas
– Sauté the mushroom-spinach filling a day ahead and store it in an airtight container in the fridge; bring to room temperature before rolling.
– Trim and pound the flank steak and keep it wrapped on a plate in the refrigerator for up to a day—this saves a big chunk of active time right before cooking.
– Measure out spices, grate cheese, and have your kitchen twine or toothpicks at the ready in a small prep bowl; prepped mise en place keeps the rolling calm.
Time-Saving Tricks
– Use pre-sliced mushrooms or pre-washed baby spinach if you’re short on time; just pat mushrooms dry if they’re wet.
– Work on a large rimmed baking sheet to roll the steak and transfer easily to the pan—fewer dishes, less transfer time.
– If you want to speed up slicing, let the roll rest a full 10–15 minutes; it firms for neater pinwheels and cuts cleaner than right away.
Common Mistakes
– Overfilling the steak: I did this once and it split mid-sear—use a thinner layer of filling and tuck the ends tightly.
– Skipping the rest: cutting immediately pours juices out onto the cutting board; resting keeps slices juicy and pretty.
– Letting mushrooms steam: crowding the pan or adding spinach too early makes the filling watery—cook in batches and let moisture evaporate so it’s concentrated, not soggy.
What to Serve It With
This feels lovely with simple sides that don’t compete: roasted baby potatoes or a creamy mashed potato, lemony green beans or a bright arugula salad, and a pan sauce made from the searing juices. For a cozy meal, serve with buttered egg noodles and a sprinkle of chopped parsley.
Tips & Mistakes
For neat slices, roll tightly and tie at even intervals with kitchen twine; remove the twine before serving. If the exterior isn’t crisp enough, finish briefly under a hot broiler for color—watch carefully so it doesn’t overcook.
Storage Tips
Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works.
Variations and Substitutions
If you want a lighter version, swap fontina for part-skim mozzarella and use turkey flank or a flatter cut like skirt steak—note skirt is thinner and cooks faster. For a richer filling, stir a tablespoon of cream cheese into the sautéed veggies. If you love herbs, add chopped rosemary or oregano to the filling, but avoid overpowering the beef.
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Delish Mushroom Spinach Stuffed Flank Steak
Ingredients
Main Ingredients
- 1 lb flank steak
- 8 oz mushrooms, chopped Use button or cremini mushrooms for best flavor.
- 2 cups fresh spinach, chopped Packed tightly when measuring.
- 1 cup crumbled feta cheese This adds a tangy flavor.
- 2 tbsp olive oil For sautéing the vegetables.
- 1 tsp garlic, minced
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper Freshly ground is best.
- 1 tbsp balsamic vinegar Enhances the flavor.
Instructions
Preparation Steps
- Begin by preheating your oven to 400°F (200°C). Slice the flank steak horizontally, creating a pocket, and season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Then, add chopped mushrooms and cook until they are softened. Stir in the chopped spinach and cook until wilted.
- Remove from heat and mix in the feta cheese and balsamic vinegar. Spoon this mixture into the flank steak pocket.
- Carefully secure the stuffed flank steak with toothpicks or kitchen twine. Place it in a baking dish and cover with foil.
- Bake in the preheated oven for about 25-30 minutes. Remove the foil in the last 10 minutes to allow the top to brown.
- Once done, let the steak rest for a few minutes before slicing to serve. Enjoy your delicious meal!