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Stuffed Flank Steak Recipe - Tender, juicy, roasted flank steak stuffed with a delicious baby spinach, sun dried tomatoes, and feta cheese filling. A wonderful low carb, keto friendly recipe you don't want to miss! 
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Stuffed Flank Steak Recipe with Spinach, Sun Dried Tomatoes, and Feta Cheese

9 9 9
WW Freestyle: 9
Prep Time15 mins
Cook Time40 mins
Resting Time10 mins
Total Time55 mins
Tender, juicy, roasted flank steak stuffed with a delicious baby spinach, sun dried tomatoes, and feta cheese filling. A wonderful low carb, keto friendly recipe you don’t want to miss!
Course: Dinner
Cuisine: Mediterranean
Servings: 6 serves
Calories: 349

Ingredients

  • 2 pounds flank steak, butterflied
  • 3 cups fresh baby spinach
  • 1 cup crumbled feta cheese
  • 1 cup chopped sun dried tomatoes packed in olive oil, drained
  • 2 to 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon fresh ground pepper
  • 1 1/3 cups pasta tomato sauce or marinara sauce, divided
  • 1 tablespoon olive oil
  • salt and fresh ground pepper, to taste
  • chopped fresh parsley, for garnish

Instructions 

  • Preheat oven to 400F.
  • Using a sharp knife, butterfly the steak by placing your hand on top of the meat and cutting horizontally into the steak until just about 1 inch before you would cut the meat into 2 separate pieces. Open up the steak and set aside.
  • In a mixing bowl, combine chopped spinach, cheese, sun dried tomatoes, garlic, basil and fresh ground pepper; mix until well incorporated.
  • Spread 1/3 cup of tomato sauce over the steak and top with the previously prepared spinach mixture.
  • Tightly roll up the flank steak and secure with kitchen twine.
  • Brush the stuffed flank steak with olive oil and season with salt and pepper.
  • Spread the rest of the tomato sauce over the top and around the edges of the steak.
  • Transfer to a baking dish and bake for 35 to 40 minutes, or until internal temperature reaches 130F.
  • Remove from oven and transfer the steak to a cutting board.
  • Let rest for 10 minutes before removing the kitchen twine.
  • Remove kitchen twine and slice the stuffed steak into 1/4 inch rounds.
  • Spoon tomato sauce from the baking dish over the rounds, top with fresh parsley, and serve.

Notes

HOW TO MAKE AHEAD
Once you stuff, roll, and tie the beef, you can refrigerate it for up to 8 hours.
HOW TO FREEZE
Make sure the cooked steak has cooled down completely.
Cut the steak into pinwheels and wrap each pinwheel in plastic wrap.
Transfer pinwheels to freezer bags and freeze for up to 6 months.
WW FREESTYLE POINTS: 9
To reduce the WW Freestyle Points down to 5, use fat free feta cheese and sun dried tomatoes without oil.
Nutrition Facts
Stuffed Flank Steak Recipe with Spinach, Sun Dried Tomatoes, and Feta Cheese
Amount Per Serving (5 ounces)
Calories 349 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g35%
Cholesterol 112mg37%
Sodium 705mg29%
Potassium 1081mg31%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 38g76%
Vitamin A 1985IU40%
Vitamin C 26.7mg32%
Calcium 187mg19%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: flank steak recipe, holiday dinner recipe, stuffed steak