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Spinach Stuffed Marinated Flank Steak Recipe

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Aside from my vegetarian daughter, everyone else in my family is a huge fan of flank steak. So, when she was left yesterday to go to an amusement park with a friend, I took advantage of the opportunity and decided to try a new flank steak recipe. I was running low on frozen vegetables, all I had was spinach, so I decided to make a spinach stuffed flank steak. My experiments in cooking don’t always work out, but I’m happy to announce this one was a hit.

Spinach Stuffed Flank Steak

First, I started with a 1.5 pound flank steak.

Flank Steak

Then, I very carefully butterflied it (cut it in half starting at the right edge and stopping just before the left edge so that I could open it up and spread it out like a butterfly). Despite my caution, I did a terrible job. The end result was NOT pretty. I didn’t really care since the inside gets stuffed and rolled up, except now you don’t have a picture of it.

After I butchered butterflied it, I placed it in a shallow roasting pan and sprinkled it with salt, pepper, and garlic powder. Then, I flipped it over and seasoned the other side. Next, I poured the marinade over the flank steak making sure it was completely coated. You could also use a large Ziploc bag instead of a pan. I put it in the refrigerator and let it marinate for 6 hours. You really need to marinate it for at least 4 hours. The longer it soaks, the better, so you could even prep it a day in advance.

When I removed it from the refrigerator, I laid it out ugly side up and covered the evidence of my amateur butchery with diced onions, diced red bell pepper, and the spinach.

Flank Steak Stuffing

Next, I carefully rolled the flank steak starting at the bottom, squeezing it firmly to make sure it was rolled tight all the way to the top. Then I set the rolled flank steak on a foil-lined baking sheet.

Rolled Flank Steak

At this point, I probably should have used some butcher’s string to hold it together but I didn’t have any so I took my chances. I’m happy to report, the roll held its shape and didn’t unravel during the roasting process.

I let it sit for a few minutes and then cut it into 1/2-inch slices. Here was the end result:

Spinach Stuffed Flank Steak

Some notes: If I had been making this for just me and my husband, I would have added mushrooms and Gorgonzola. Since I knew I was pressing my luck with the spinach, I decided not to risk turning off all the children so I skipped them this go-round.

Spinach Stuffed Flank Steak


  • 1 ½ – 2 lb flank steak
  • salt
  • pepper
  • garlic powder
  • ¼ c red wine
  • ¼ c Worcestershire sauce
  • ¼ c soy sauce
  • ¼ c olive oil
  • 10 oz pkg frozen spinach, cooked and squeezed dry
  • ½ onion, diced
  • ½ red bell pepper, diced
  • 4-5 mushrooms, diced (optional)
  • 1 oz Gorgonzola cheese (optional)


  1. Butterfly the flank steak (or ask your butcher to do it at the store) and season with salt, pepper, and garlic powder.
  2. Combine red wine, Worcestershire sauce, soy sauce, and olive oil in small bowl. Marinate flank steak in the mixture for 4 hours to overnight.
  3. Preheat oven to 350 degrees.
  4. Remove flank steak from marinade. Lay it out with cut side up. Top with spinach, onion, bell pepper, and optional ingredients.
  5. Carefully roll flank steak into a log starting from the bottom edge. Secure with butcher’s string every 2 inches, if desired.
  6. Bake at 350 degrees for 1 hour or until meat thermometer reaches 145 degrees.
  7. Let stand for 5 minutes. Cut into 1/2-inch slices.

23 thoughts on “Spinach Stuffed Marinated Flank Steak Recipe”

  1. Pingback: 20 Super Spinach Recipes - Drugstore Divas
  2. How delicious (and quite healthy, I might add) does that look! I’m totally saving this to my recipe box. I love a good steak, even more so a stuffed one!

  3. This sounds amazing! I wish I could eat red meat! I love steak but for the last few weeks I just cant get past the first few bites without being totally turned off by it. Though, When I want me some steak… I know what I am making!

  4. I have been a big fan of Flank Steak ever since I was a kid and my dad who was a butcher taught me all the things you can do with it. Your recipe sounds great.

  5. I miss my oven after my Bro in law set it on fire the other day. Love beef. I need to cook more of these as they are rich in iron and protein.

  6. We make flank steak on the grill all the time, we marinate it and it is delish. I had never thought about stuffing it, but it looks so yummy and seems pretty easy to do (except the butterflying part – hopefully my butcher can do that for me!).

  7. I can never find flank steak here! I have looked and would love to try it! Your stuff flank steak looks soo good!

  8. Thank you for putting a post up of this!! I have always wanted to know how to do it and if it was any good. I am now going to attempt to make this! Thank you!!

  9. This actually looks and sound delicious of course my hubby wouldn’t touch it if I mentioned spinch. 🙁 The cheese would probably make it even better. I could always do half my way and half his way……what an idea!

    • LOL. I will keep that in mind when I post my next recipe. Since I’m pretty lazy, usually my recipes are amateur-level. I’ll see what I can come up with for you. 🙂


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