Christmas stuffed flank steak offers a satisfying, festive alternative to turkey and ham as the star of your feast. And best of all, it does not take any more time to make this than some other traditional main dish options.

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Stuffed flank steak can easily stretch to feed a crowd.

And let’s talk the flavor combinations here.

The our stuffed flank steak is stuffed with a roasted red pepper and walnut stuffing – it’s so good, you can eat it on its own.

It’s a little garlicky, sweet from the roasted red peppers, and a little fresh from the parsley.

Then I brush the outside of the steak with balsamic for some extra sweetness using a similar concept from my balsamic roast beef sandwiches.

Ingredients and Kitchen Supplies

For the stuffing, you’ll need:

Garlic Cloves – You will need quite a bit of garlic. We use a whole head of garlic when making the stuffing. You can cut this back, but you may offend my Italian ancestors.
Chopped Walnuts – If you want to use pine nuts, you can sub them in. Walnuts are a much cheaper alternative.
Fresh Herbs – We use fresh thyme leaves, rosemary, sage, and parsley.
Roasted Red Peppers – We use a jar of roasted red peppers, but you could also make your own roasted red peppers.
Grated Parmesan Cheese – For the best flavor, you can grate your own, or you can use pre-grated cheese.
Shallots – If you can’t find or don’t have shallots on hand, any sweet onion will work.
Spices -We use red pepper flakes, salt, and pepper. You can omit or reduce how much salt you use to fit your diet.
Olive Oil – You could use another oil, but olive oil adds a slight bit of flavor to the stuffing.

For the roast, you will also need:

Flank Steak – Look for a fresh cut or ask your local butcher to cut you a fresh one.
Balsamic Vinegar – We use this to put a light glaze on the stuffed flank steak.
Olive Oil – This helps to sear the steak, but another oil or even butter can work for this.
Salt and Pepper – Add these to taste or omit altogether.

Some tools you will want to have:

Cooking Twine – We use this to hold it together in a roll. In a pinch, tightly sealed aluminum foil will work.
Cast Iron Skillet – You could use any oven safe skillet or transfer the seared stuffed flank steak to a roasting pan after searing it.
Carving Knife
Food Processor

How to Make Christmas Stuffed Flank Steak

1. Prepare the flank steak for stuffing.

First, preheat your oven to 425 degrees F.

As it heats, lay 3 to 4 pieces of cooking twine onto a large cutting board, baking dish, or a cast iron skillet.

Lay the flank steak ontop of the strings.

Sprinkle salt and pepper over the steak and set aside to make the stuffing.

2. Make the stuffing and add the filling to the steak.

Place all the dry ingredients into the bowl of a food processor and pulse while slowly pouring in the olive oil until it reaches a paste like consistency.

Spoon the filling onto the flank steak, spreading out evenly over top.

Starting at one of the sides of the flank steak by the end of the strings, carefully roll the flank steak in on itself.

Don’t roll it so tightly that the stuffing gets forced out.

Once rolled, use the strings to tie the stuffed flank steak together.

3. Apply the glaze and sear the flank steak.

In a small bowl, mix the olive oil and balsamic together.

Spoon or brush the mixture all over the rolled flank steak.

Heat your cast iron skillet over medium to medium high heat.

Pour in a little bit of olive oil to coat the skillet.

Carefully place the stuffed flank steak in the skillet.

Cook for 3 minutes, use tongs or a spatula to flip it, and cook the other side for about 3 minutes.

4. Tranfer to the oven and roast.

Carefully cover the Christmas stuffed flank steak with foil and transfer the skillet to the preheated oven.

If you are not using an oven-safe skillet, carefully transfer the flank steak to a roasting or baking pan before covering it with foil.

Roast covered for 35 to 45 minutes or until the meat reaches your desired level of doneness.

Let rest for 10 minutes prior to serving.

Serving and Storing

A butterflied steak rolled around a savory walnut and roasted red pepper stuffing on a wooden server — Christmas Stuffed Flank Steak

You can serve Christmas stuffed flank steak with any of you favorite sides, like mashed potatoes, classic stuffing, or roasted brussel sprouts.

You may also want to serve it with roasted potatoes.

If you have left overs, you can store the stuffed flank steak in air tight containers for about 3 to 4 days in the fridge.

To reheat, you can pop it in the microwave for a few minutes or reheat in a warm oven.

If you plan to freeze the flank steak, you can. Before reheating, allow it to thaw in the fridge, likely overnight.

You can also make the stuffed flank steak ahead if you like.

When reheating to serve, you can keep it in the cast iron skillet and then bake until warmed through again.

Tips and Tricks

You can make Christmas stuffed flank steak ahead if you like. Just store it in the cast iron skillet and reheat in the oven until warmed through when you want to serve Christmas dinner or another fancy dinner.
You can use less garlic if you like. We use a lot because it adds some extra flavor.
Pine nuts can enhance the flavor a bit if you want to use them instead.
Freshly grated parmesan cheese is best, but you can use already grated varieties if you like.

Other Festive Recipes to Try

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