flank steak
How to prepare stuffed flank steak
How to prepare stuffed flank steak

Flank steak is a cut of beef that is removed from the diaphragm area. The flank can be either inside or outside and is characterised by a thick membrane that must be removed before cooking. Stuffed flank steak is one of the many styles in which you can prepare this delicious cut.

What is flank steak and how do you make it?

This cut is very popular on the grills of Argentina and Mexico; in the first country it is usually prepared with chimichurri sauce, while in the second, as arrachera or fajitas. Flank steak is usually grilled or barbecued, whole or in steaks. It is a meat that is characterised by not being particularly tender and soft, and has a slightly tough texture. For this reason, its marinating process has to be quite long, so that the meat can soften.

On the other hand, to prevent the meat from becoming tough, it is also important to remove the membrane that covers it. This pre-cleaning can be done by yourself or at home, or you can ask the butcher to do it for you. 

Preparing flank steak is an art in itself. It takes a long time to prepare, as the marinating time must be at least six hours. Cooking is not easy either, as a flank steak can take up to an hour on the grill and over a very low, indirect heat, so that the meat can stay juicy. If you want something quick, then the fat should be removed from the cut, but even so, it is best to allow plenty of time to create a delicious recipe.

You may be surprised to know that flank steak can also be stuffed. If you want some variety and to offer something different to your guests and surprise them with a unique recipe, this style is just what you need.

Baked stuffed flank steak recipe

This recipe is ideal for a special occasion, but you can also make it to surprise your guests. It can be eaten hot or cold, and if you have leftovers, it's perfect for sandwiches. Stuffed flank steak is baked in the oven, although it is also possible to grill it. 

The ingredients for the stuffing can vary. You can adapt them to your tastes and preferences. You can add more or less ingredients or replace them with vegetables or indeed any other food you like.


  • 1 kilo of whole veal flank steak.
  • 200 grams of minced chicken meat.
  • 200 grams of minced pork or mixed (beef/pork).
  • A tin of red pepper. If you have piquillo peppers, even better.
  • 100 grams of walnuts.
  • 150 grams of mozzarella cheese or the cheese of your choice, which can be melted.
  • 150 grams of Serrano ham. You also can choose to use York ham or any other type of ham.
  • 100 grams of bacon, preferably sliced.
  • Two boiled eggs. Three, if they are medium-sized.
  • Sultanas (optional).
  • 50 grams of butter.
  • Coarse salt.
  • A glass of white wine.


  • First of all, clean the meat and remove the membrane with a knife. It is advisable to leave the fat on, as this will make the meat juicier, but this is optional.
  • Remove the meat from the fridge and leave it at room temperature for at least two hours before cooking.
  • Beef brisket is sold as a piece of meat, but in order to stuff it, you need to open it up and spread it out lengthwise. You can do this yourself at home, with the help of a knife, or ask the butcher to do it for you.
  • Spread the meat out lengthwise and stuff it with all the ingredients mentioned above or those of your choice.
  • In the case of the ham, cheese and bacon, as it is all sliced, you will need to spread the slices over the flank steak;
  • In a bowl pour the minced pork, chicken or whatever you are using, with the rest of the ingredients: eggs, sultanas, walnuts, peppers and eggs, with the latter previously chopped.
  • When all the ingredients have been placed inside, roll the meat around itself so that it forms a log.
  • Tie the meat, i.e. tie it with a thick thread to prevent the meat from losing its shape during cooking.
  • Preheat the oven to 220 °C while you do the entire process of stuffing the meat.
  • Place the stuffed flank steak in an ovenproof dish and, using a basting brush, brush butter over the meat; season to taste with salt and pepper and drizzle the wine over the top. 
  • Optionally, you can add herbs on top of the meat: parsley or basil.
  • Place the meat in the oven at 220 °C. You will need to maintain this temperature for the first 10 minutes of cooking, then reduce the temperature to 170 °C.
  • The stuffed flank steak needs 40 minutes in total. The last 30 minutes at 170 °C.
  • Remove and set aside five minutes before slicing - don't forget to remove the string beforehand!
  • Cut into slices and serve to your guests.

You can accompany this recipe with a sauce of your choice: cheese sauce, walnut sauce, chestnut sauce, etc. As a side dish, serve salads, fried or mashed potatoes and even rice.

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