A simple cheese and parsley stuffing adds flair to ordinary flank steak. I make this entree often. --Tami Dristiliaris, Dracut, Massachusetts

Allrecipes Member

Recipe Summary test

10 mins
1 hr 30 mins
1 hr 40 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Butterfly the flank steak, cutting horizontally from a long side to within 1/2 in. of opposite side. Open and place on a large piece of heavy-duty aluminum foil (about 18 in. square). Sprinkle parsley, garlic and cheese over meat to within 1/2 in. of edges. Roll up tightly jell-roll style, starting with a long side. Wrap tightly in foil.

  • Place in a 13-in. x 9-in. x 2-in. baking dish. Bake at 325 degrees F for 1-1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Wrap and slice steak.

Nutrition Facts

220 calories; protein 26.7g; carbohydrates 1g; fat 11.5g; cholesterol 54.3mg; sodium 152.9mg. Full Nutrition

Reviews (9)

Rating: 4 stars
Good flavor, but definitely didn't need to bake for 1.5 hours. Took out after 1 hr 15 min and was well done. Added steak seasoning to the outside before wrapping. Read More
Rating: 5 stars
I added fresh minced garlic, fresh cut rosemary (because my boyfriend is a fan) and portebello mushroom to the inside. I swapped the cheese for the grated parm that I had in the fridge. Big hit! And a beautiful dish! My first time butterflying...it really wasn't that difficult...Just make sure you have a really sharp knife handy! Read More
Rating: 3 stars
Only cook for about an hour. I added some parm as well. It was good. Read More
Rating: 4 stars
I first seared mine in some olive oil, carfully rolling over until all the sides were browned. This was fairly easy but I can never get this cut of meat to turn out tender!.. It was good but I was hoping for great! Read More
Rating: 3 stars
good flavor, but difficult to roll. Flank steak was a bit tough - both to cut & chew. Probably will not make again. Read More