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This cranberry cream cheese stuffed flank steak turns a simple cut of meat into a memorable holiday centerpiece. Flank steak is marinated in cranberry jelly, balsamic vinegar, garlic, onion and rosemary before being stuffed with a creamy cranberry‑blue cheese filling enriched with walnuts and herbs. After rolling, searing and baking, the steak slices into savory pinwheels bursting with contrasting flavors and textures. It’s an elegant dish that’s approachable too.
Cranberry cream cheese stuffed flank steak is marinated and rolled around a savory filling of cranberries, cream cheese, blue cheese and walnuts for an elegant dinner.
More festive feasts include holiday beef wellington, holiday roasted chicken, Christmas deviled eggs, and mulled wine fireball shots.
Why You’ll Love It
Elegant presentation: Perfectly sliced pinwheels look impressive on a platter.
Sweet and savory contrast: Cranberries and balsamic blend beautifully with tangy cheeses.
Rich and creamy filling: Cream cheese and blue cheese give luscious texture.
Ideal for special occasions: This dish suits holidays or dinner parties with minimal hands‑on effort.
Cranberry Cream Cheese Flank Steak Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Flank steak: The main cut that is butterflied and stuffed to serve as tender pinwheels.
Cranberry jelly and balsamic vinegar: Used as marinade to infuse flavor before rolling.
Garlic and onion slices: Add aroma and depth within the marinade.
Marinade herbs: Rosemary adds fragrant herbal notes to the steak.
Cranberry filling: Fresh cranberries, rosemary, shallot and walnuts combine with blue cheese and cream cheese for a flavorful stuffing.
Cream cheese and blue cheese: Create a creamy base in the filling with tang and richness.
Walnuts: Provide crunch and earthy flavor.
How to Make Cream Cheese Cranberry Flank Steaks
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Marinate steak: Mix cranberry jelly, balsamic vinegar, garlic, onion and rosemary then marinade steak in a sealed bag for several hours.
Make cranberry filling: Combine cranberries, shallot, walnuts, rosemary, blue cheese and cream cheese in a food processor and blend until combined.
Butterfly and pound steak: Slice steak open without cutting through and gently pound to flatten.
Fill and roll: Spread cranberry filling over the steak, then roll tightly and secure with kitchen twine. Chill briefly to set the shape.
Season and sear: Roll the log in cracked pepper, sear on each side in a hot pan.
Bake: Cook in the skillet until center is medium‑rare.
Rest and slice: Allow the roast to rest before slicing into pinwheels and serving.
Substitutions and Variations
Gluten free: This recipe is naturally gluten free.
Nut free variation: Omit walnuts or replace with toasted sunflower seeds.
Cheese swap: Replace blue cheese with goat cheese for milder flavor.
Vegetarian version: Use portobello mushrooms stuffed with the cranberry-cheese mix instead of steak.
Serving Suggestions
Side dishes: Enjoy roasted Brussels sprouts, baby parmesan potatoes and green bean casserole on the side.
Dessert: Finish your meal with pumpkin crunch bread or a slice of Italian rice pie.
How to Store Stuffed Flank Steak
Store: Keep leftovers in a covered container and eat within 4 days.
Freeze: The cream cheese content means this isn’t really suitable for freezing.
Reheat: Warm it back up in the oven or microwave.
Top Tips
Trim excess fat: Too much fat prevents the steak from rolling neatly.
Perfect butterfly cut: Butterflying a flank steak can be tricky. If you prefer, ask the butcher to butterfly it for you.
Marinade long enough: At least 3 hours of marinating improves flavor penetration.
Chill before searing: Chilling helps the roll hold its shape better during cooking.
Use a meat thermometer: Aim for an internal temperature of 130 to 135°F for medium‑rare doneness.
Flank Steak with Cream Cheese Cranberry Filling FAQs
You can use something besides an oven safe skillet, but you will have to transfer the seared pinwheel steak into an oven-safe casserole dish or similar baking dish before transferring it into the oven.
Flank steak is a beef steak that is cut from the abdominal muscles. This lean meat cut is also called the London broil, plank steak or jiffy steak. It’s a long, flat cut that runs from the rib end of the animal to the rump area. Skirt steak could also be used but it has more fat, making it taste even richer and juicier than flank steak.
Cranberry Cream Cheese Stuffed Flank Steak Recipe
Cranberry Cream Cheese Stuffed Flank Steak
Equipment
- Cast Iron Skillet Oven-Safe
- Carving Knife
- Food Processor or Blender
Ingredients
- 4 Pounds flank steak
- 1 Teaspoon sea salt
- 1 Cup cranberry jelly
- ¼ Cup balsamic vinegar
- 2 Sprigs rosemary
- 1 white onion, sliced
- 1 Tablespoon garlic, minced
- 1 Cup blue cheese
- ½ to 1 Tablespoon peppercorns, freshly cracked
For the Cranberry Filling
- ½ Cup cranberries
- 1 Tablespoon rosemary, fresh
- 1 shallot, small
- ¼ Cup walnuts, chopped
- 1 Cup blue cheese, crumbled
- 4 Ounces cream cheese, at room temperature
- 1 Teaspoon black pepper
Instructions
Marinate the Steak
- Add steak to a Ziplock bag. Pour in cranberry sauce and balsamic vinegar. Add rosemary, onion slices, and garlic.
- Seal and let marinate for at least 3 hours, or up to 8.
- Remove steak, season with salt and pepper and bring to room temperature while you prepare the filling.
Make the Filling
- Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
Fill and Roll Up the Steak
- Butterfly the steak by slicing in half widthwise and stopping before slicing all the way through. You can then pound steak lightly with a meat mallet.
- Spread the filling over the steak. Roll into a tight log and seal with twine. Tightly roll into a sheet of plastic wrap and refrigerate for 10 to 15 minutes.
- Preheat oven to 350°F.
Cook the Stuffed Flank Steak
- Meanwhile, heat an oven-proof skillet over medium high heat.
- Spread pepper onto a plate. Roll the steak in freshly cracked pepper.
- Sear for 2 minutes per side.
- Bake for 20 minutes for medium rare or adjust for your preferred doneness.
Rest, Slice and Serve
- Remove steak and rest for 10 minutes.
- Slice and serve.
Notes
Perfect butterfly cut: Butterflying a flank steak can be tricky. If you prefer, ask the butcher to butterfly it for you.
Marinade long enough: At least 3 hours of marinating improves flavor penetration.
Chill before searing: Chilling helps the roll hold its shape better during cooking.
Use a meat thermometer: Aim for an internal temperature of 130 to 135°F for medium‑rare doneness.
Nutrition
Cranberry cream cheese stuffed flank steak offers a rich and flavorful twist on traditional roast beef. The sweet cranberry filling contrasts beautifully with tangy cream cheese and walnuts while the outer steak remains juicy and tender. It slices into elegant pinwheels that make plating effortless and eye‑catching. With simple prep, intentional layering of flavors and approachable cooking steps, this recipe for stuffed flank steak becomes a memorable choice for holiday gatherings or special meals without being OTT. It’s a perfect Christmas or Thanksgiving steak recipe.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I served this steak dish for a birthday dinner at home, and everyone raved about it!
The cranberry cream cheese stuffed flank steak was perfect for Christmas dinner! Highly recommend.
They loved it! Looks like we’ve got a winner with this recipe.
So yummy! This was a hit last night when I served this on my niece’s birthday. The loved it so much!
Tested out this recipe and my family couldn’t get enough! It’s a new favorite.
I love the contrast of meaty beef, cream cheese and cranberries in this dish and I served it with broccoli. Love love love it!
I love that it has cranberry. Perfect for Christmas