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–+ servings
A flank steak rolled with cranberry and cream cheese.
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5 from 31 votes

Cranberry Cream Cheese Stuffed Flank Steak

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 Time20 minutes
Cook Time35 minutes
Marinade Time3 hours
Total Time3 hours 55 minutes
Course: Main Course, Meals
Cuisine: American
Keyword: beef, Christmas, Thanksgiving
Servings: 6
Author: Bella Bucchiotti

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 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

Instructions

  • 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.

Notes

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

Nutrition

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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