Go Back
+ servings
Stuffed Flank Steak with Spinach and Blue Cheese is packed with garlic, caramelized onions and walnuts.

Stuffed Flank Steak with Spinach and Blue Cheese

Stuffed Flank Steak with Spinach and Blue Cheese is packed with garlic, caramelized onions and walnuts. A very easy dish that is packed with flavor!
Course Main Course
Cuisine American
Keyword Stuffed Flank Steak
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 479kcal
Author Catalina Castravet


  • 1 (2 lb) flank steak butterflied
  • 1 medium onion chopped
  • 10 cloves garlic minced
  • 3 cups fresh spinach chopped
  • 6 oz crumbled blue cheese
  • 1/2 cup ground walnuts
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 3 tablespoons olive oil

Top of the steak:

  • 1 tablespoon black pepper
  • Twine to tie the meat

Chimichurri Sauce:

  • 1/4 cup parsley chopped
  • 1/4 cup cilantro chopped
  • 6 cloves garlic
  • 3 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper
  • 1 tablespoon oregano leaves
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste


  • Pre-heat the oven to 425. Butterfly the steak, look for it to be between ¼”-1/2” thick. Place it on a cutting board.
  • If you spot parts that are unevenly thick, flatten them out with a meat mallet. Season the steak with salt and pepper and set aside.
  • Place a medium-large skillet over medium heat. Add 1 tablespoon of olive oil, once the oil is hot add the chopped onion and minced garlic. Cook for 3-4 minutes, stirring occasionally, until the onion is soft and starts to turn golden brown at the edges.
  • Add chopped spinach to the skillet and cook for 3-4 minutes, stirring occasionally, until the spinach is soft. Set aside to cool off.
  • In a large mixing bowl, combine ground walnuts, crumbled blue cheese and the spinach mixture. Stir well to combine. Season with salt and pepper to taste.
  • Turn the steak so the “grain” of the steak is running left to right in front of you. Spread the spinach mixture evenly across the surface of the butterflied steak, one inch away from the sides of the steak.
  • Starting with the side closest to you, roll the steak tightly forward, around the filling, until the roll is complete. Use twine to tie up the rolled steak about every 2 inches. If you see any filling escaping out the sides, tuck it back in.
  • Add 1 tablespoon of olive oil to a 9×13 baking dish, brush the sides and bottom of the dish with the oil.
  • Transfer the stuffed steak roll to the baking dish and using a pastry brush, brush the remaining 1 tablespoon of olive oil all over the surface of the steak.
  • Sprinkle with the remaining 1 tablespoon of black pepper. Place in the pre-heated oven and bake for 35 minutes. Turn the oven to broil and broil for 5-10 minutes. Watch it closely not to burn it.
  • Remove from the oven, cover the steak with aluminum foil and allow the steak to rest for 15 minutes before removing the twine and slicing.
  • Cut into slices with a serrated knife and serve.

Chimichurri Sauce:

  • In a food processor, combine the parsley, cilantro, red wine vinegar, garlic, oregano and crushed red pepper. Process until smooth.
  • Season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
  • Stir and drizzle over meat.


*35 minutes of baking + broil time, will cook the steak to a pinky medium in the center, if you want yours to be cooked further you can add a few minutes. Don't add too much time as the steak also will continue cooking while it rests.
*When you buy the steak, you can ask your butcher for twine.


Serving: 0g | Calories: 479kcal | Carbohydrates: 5g | Protein: 16g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 43mg | Sodium: 630mg | Potassium: 398mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1990IU | Vitamin C: 9.1mg | Calcium: 207mg | Iron: 2.2mg