Cranberry Cream Cheese Stuffed Flank Steak
This stuffed flank steak blends tangy cranberry and blue cheese flavors into savory pinwheels. You marinate, fill, roll, sear and bake it for a dish that looks gourmet but is easy at home. It is perfect for holiday meals or celebratory dinners.
Servings: 6
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
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.
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
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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