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5 from 29 votes

Cranberry Cream Cheese Stuffed Flank Steak

By: Bella Bucchiotti
How does cranberry cream cheese stuffed flank steak sound as a Christmas dinner dish? It’s such a great recipe for stuffed flank steak and works well as a New Year, Thanksgiving or Christmas steak recipe when you want something both fancy and tasty.
Prep Time: 20 minutes
Cook Time: 35 minutes
Marinade Time: 3 hours
Total Time: 3 hours 55 minutes
Servings: 6


  • 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 Bleu cheese
  • ½-1 Tablespoon peppercorns, fresh cracked

Cranberry Filling

  • ½ Cup cranberries
  • 1 Tablespoon fresh rosemary
  • 1 shallot, small
  • ¼ Cup walnuts, chopped
  • 1 Cup Bleu cheese, crumbled
  • 4 Ounces cream cheese, softened
  • 1 Teaspoon black pepper


  • Prepare marinade. 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 temp.
  • Meanwhile, prepare the filling. Add all ingredients to the food processor or blender and pulse for 30 seconds to combine and lightly break down the ingredients.
  • 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.
  • Meanwhile, heat a frying pan over medium high heat.
  • Spread pepper onto a plate. Roll the steak in fresh cracked pepper.
  • Sear for 2 minutes per side
  • Preheat oven to 350 degrees F.
  • Place into the oven and bake for 20 minutes for medium rare.
  • Remove steak and rest for 10 minutes
  • Slice and serve.


Butterflying a flank steak can be tricky. If you prefer, you can ask the butcher to butterfly it for you.


Calories: 545kcal | Carbohydrates: 9g | Protein: 53g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 166mg | Sodium: 1069mg | Potassium: 889mg | Fiber: 1g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 3mg | Calcium: 319mg | Iron: 4mg
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