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Veggies Stuffed Steak

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1h 15min

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6 servings

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This delicious and impressive steak dish features a juicy, tender flank steak stuffed with a colorful array of sautéed vegetables. The steak is butterflied, filled with the veggie mixture, and then rolled and tied before being roasted to perfection. The result is a flavorful, nutrient-packed meal that's sure to impress your family and friends. Serve this stuffed steak with your favorite side dishes for a complete and satisfying dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
2 g
Allergen Content

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Ingredients

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Steps

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1
Prepare the steak

Butterfly the flank steak by slicing it horizontally, stopping about 1/2 inch from the opposite edge. Open the steak like a book and pound it to an even thickness using a meat mallet. Season the steak with salt and black pepper on both sides.

2
Prepare the vegetables

Cut the red and yellow bell peppers into thin strips. Slice the zucchini into half-moons. Julienne the carrots. Roughly chop the spinach. Mince the garlic cloves.

3
Sauté the vegetables

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the bell peppers, zucchini, and carrots. Cook, stirring occasionally, until the vegetables are tender-crisp, about 5-7 minutes. Add the chopped spinach and cook until wilted, about 1-2 minutes. Season with salt and black pepper to taste.

4
Stuff the steak

Spread the sautéed vegetable mixture evenly over the butterflied flank steak, leaving a 1-inch border on all sides.

5
Roll and tie the steak

Starting from one of the long sides, roll the steak tightly, enclosing the vegetable filling. Tie the rolled steak securely with butcher's twine at 1-inch intervals.

6
Roast the stuffed steak

Preheat the oven to 400°F (200°C). Place the tied steak on a baking sheet and roast for 30-35 minutes for medium-rare, or longer if desired.

7
Rest and slice the steak

Remove the steak from the oven and let it rest for 10 minutes. Remove the butcher's twine and slice the steak into 1-inch thick rounds.

8
Serve

Arrange the sliced stuffed steak on a serving platter. Serve hot with your favorite side dishes.

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