Stuffed Flank Steak with Mushrooms and Feta Recipe

If you’re on the hunt for a show-stopping dinner that’s rich, flavorful, and surprisingly easy to pull off, you’re going to love this Stuffed Flank Steak with Mushrooms and Feta Recipe. I absolutely adore how the earthy mushrooms and tangy feta marry perfectly with the juicy, tender flank steak. Plus, it’s a fantastic recipe for when you want to impress your guests or just treat your family to something special without spending all day in the kitchen. Trust me, once you try this, it’ll become a go-to in your rotation!

this …

Ingredients You’ll Need

This recipe keeps things simple but elegant by combining fresh mushrooms, creamy feta, and fresh parsley that all complement the hearty flank steak. When you shop, look for a good-quality flank steak with even thickness and fresh mushrooms that aren’t too wet or bruised.

• Flank steak: Butterflied flank steak is key; if you’re not sure how to do it, you can ask your butcher or check out the note below.
• Vegetable oil: Just a touch to sauté the filling ingredients without overpowering their flavors.
• Mushrooms: Finely chopped for a perfect filling texture, I use cremini or baby bells.
• Sweet onion: Minced finely; it adds a subtle sweetness to balance the earthiness.
• Garlic: Minced fresh garlic provides that aromatic punch with every bite.
• Italian parsley: Adds a fresh, herbaceous note that brightens the filling.
• Kosher salt: Coarse for seasoning both inside and outside, essential for flavor depth.
• Ground white pepper: Milder than black pepper, it seasons without distracting from other ingredients.
• Feta cheese: Crumbled feta melts slightly inside and adds a creamy, tangy surprise in every slice.
• Extra virgin olive oil: For rubbing the steak exterior and helping the spice rub stick.
• Smoked paprika: This smoky spice enhances the meat without making it spicy hot.
• Garlic powder & onion powder: These boost the savory flavor of the rub in a subtle way.
• Beef consommé: Adds moisture and richness while baking, preventing the steak from drying out.

Variations

I love tweaking this Stuffed Flank Steak with Mushrooms and Feta Recipe based on what’s in my fridge or the season. Feel free to make it your own because that’s part of the fun!

• Cheese Swap: I sometimes replace feta with goat cheese or even blue cheese for a tangier profile—each gives a different but equally delicious twist.
• Veggie Add-ins: Adding finely chopped spinach or sun-dried tomatoes to the mushroom filling ups the color and nutrition.
• Spice Level: For a kick, sprinkle in some crushed red pepper flakes or cayenne powder.
• Make it Gluten-Free: This recipe naturally is gluten-free, which is great for anyone watching their diet.

How to Make Stuffed Flank Steak with Mushrooms and Feta Recipe

Step 1: Tenderize and Butterfly Your Flank Steak

Start by carefully butterflying your 2-pound flank steak. This means slicing it horizontally almost all the way through, then unfolding it like a book to create a flat surface. I’ve learned the hard way that you want it thin enough to roll easily but thick enough to avoid tearing. Using a meat mallet to gently tenderize the steak helps achieve a nice even thickness. If that feels intimidating, ask your butcher to do the butterfly cut—they’re usually happy to help!

Step 2: Sauté the Mushroom and Onion Filling

Heat the vegetable oil in a skillet over medium heat, then add the mushrooms, sweet onion, garlic, and parsley. Cook this mixture slowly, stirring occasionally until it’s reduced by about half and beautifully fragrant, which usually takes around 7 to 9 minutes. This step is crucial because it intensifies the filling’s flavor and ensures there’s no extra moisture that could make the steak soggy when it bakes.

Step 3: Season and Assemble the Roll

Lay the butterflied steak flat on a clean board and season it with half the salt and white pepper. Spread the mushroom mixture evenly over the meat, leaving an inch gap around the edges. Next, sprinkle the crumbled feta cheese evenly on top. This filling blend is what makes this Stuffed Flank Steak with Mushrooms and Feta Recipe stand out—trust me on that! When you roll it up tightly along the grain, it holds the filling beautifully without squeezing it out.

Step 4: Spice Rub and Bake to Perfection

After tying your rolled steak with kitchen twine, coat it with olive oil. Then, mix the remaining salt, white pepper, smoked paprika, garlic powder, and onion powder and rub this spice blend all over the outside. I discovered this smoky rub brings out amazing depth in the meat. Place the roast in a baking dish coated with cooking spray, pour the beef consommé around it (*not on top!*), then bake at 375°F for 35-40 minutes until the internal temp reads between 125°F (rare) and 140°F (medium). Rest your roast for 10 minutes afterward to let the juices settle—my favorite part where the magic really happens.

How to Serve Stuffed Flank Steak with Mushrooms and Feta Recipe

Garnishes

I like to keep garnishes simple: a sprinkle of fresh chopped parsley or a few rosemary sprigs adds a pop of color and herbaceous aroma, plus a light drizzle of good olive oil gives it a glossy finish. For extra flair, a squeeze of fresh lemon juice on the side can brighten every bite.

Side Dishes

My family goes crazy for roasted garlic mashed potatoes or a creamy risotto alongside this stuffed flank steak. For a lighter option, try a crisp arugula salad with shaved Parmesan and a lemon vinaigrette. Roasted asparagus or green beans also pair beautifully and complement all those rich flavors.

Creative Ways to Present

Once you slice the steak into pinwheels, you can arrange them on a warm platter around a bed of roasted veggies or wild rice. For a dinner party, I love placing individual pinwheels on small plates with a drizzle of balsamic glaze and microgreens on top—it makes for such a stunning presentation that guests always ask for the recipe.

Make Ahead and Storage

Storing Leftovers

This steak reheats really well, which is great because I usually make a little extra. I wrap leftovers tightly in foil or plastic wrap and pop them in the fridge. They’re best eaten within 3 days for maximum flavor and tenderness.

Freezing

I’ve frozen the rolled flank steak before baking, tightly wrapped in plastic and foil, and it thaws beautifully overnight in the fridge. Just bake it as usual the next day with a few extra minutes to ensure it’s cooked through.

Reheating

To reheat, I gently warm slices in a skillet over low heat or pop them in a 300°F oven covered with foil to avoid drying out. A splash of broth or water while reheating keeps everything moist and delicious.

FAQs

Final Thoughts

This Stuffed Flank Steak with Mushrooms and Feta Recipe holds a special place in my meal prep for guests or family dinners. It’s one of those recipes that looks impressive but is genuinely achievable, encouraging me to step outside the usual routine. If you’re craving a flavorful, satisfying dish that brings compliments and happy smiles at the table, I promise this recipe won’t disappoint. Give it a go—you’ll be so glad you did!

Print