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To make a great stuffed flank steak recipe, you need fresh, quality ingredients. The main star is the flank steak itself. This cut is lean yet flavorful. It is perfect for stuffing.

Stuffed Flank Steak

Elevate your dinner experience with this flavorful and easy stuffed flank steak recipe! Discover the step-by-step instructions, key ingredients, and creative filling ideas that make this dish a standout. Perfect for impressing family and friends, this guide covers various dietary options and cooking techniques to ensure delicious results every time. Ready to impress at your next meal? Click through to explore the full recipe now and start cooking!
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Ingredients
  

1 ½ pounds flank steak

1 cup cooked quinoa

½ cup black beans, rinsed and drained

1 red bell pepper, finely diced

1 small red onion, finely chopped

1 jalapeño, minced (optional for spice)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon garlic powder

Salt and pepper to taste

¼ cup fresh cilantro, chopped

½ cup shredded cheese (cheddar or Mexican blend)

Olive oil for brushing

Toothpicks or kitchen twine for tying

Instructions
 

Preheat your oven to 375°F (190°C) and prepare a baking sheet lined with parchment paper.

    Lay the flank steak flat on a cutting board, and using a sharp knife, butterfly the steak by slicing it horizontally, leaving about ½ inch uncut on one side. Open it like a book.

      In a mixing bowl, combine the cooked quinoa, black beans, diced red bell pepper, red onion, jalapeño, cumin, smoked paprika, garlic powder, salt, and pepper. Stir until well combined, then fold in the cilantro and shredded cheese.

        Spread the quinoa mixture evenly over the butterflied flank steak. Carefully roll the steak from one end to the other, creating a tight log filled with the stuffing.

          Secure the rolled steak with toothpicks or tie it with kitchen twine to hold it together during cooking.

            Brush the outside of the stuffed flank steak with olive oil and sprinkle with additional salt and pepper.

              Place the rolled steak seam-side down on the prepared baking sheet and roast in the preheated oven for 25-30 minutes or until it reaches an internal temperature of 145°F (63°C) for medium-rare.

                Remove from the oven, cover with foil, and let it rest for 10 minutes before slicing.

                  Carefully remove the toothpicks or twine, then slice into thick slices to showcase the colorful filling.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6

                      - Presentation Tips: Serve the sliced stuffed flank steak on a platter with fresh lime wedges and a side of avocado or a light salad. Garnish with additional cilantro for a vibrant touch.