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Vegetable-Stuffed Flank Steak

Total Time

Prep: 30 min. Bake: 1-1/4 hours + standing


6 servings

This colorful beef dish was always a favorite request for birthday dinners while I was growing up. Savory, special and stuffed full of vegetables, it's as tender as the memories it still brings back every time I make it. —Julie Etzel, Tualatin, Oregon
Vegetable-Stuffed Flank Steak Recipe photo by Taste of Home


  • 1 beef flank steak (about 1-1/2 pounds)
  • 1/8 teaspoon plus 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 4 bacon strips, diced
  • 3 leeks (white portion only), sliced
  • 1-1/2 cups chopped sweet yellow pepper
  • 1-1/2 cups chopped celery, divided
  • 1/2 pound baby spinach, torn
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 medium onion, cut into wedges
  • 1 cup water
  • 1/2 cup beef broth
  • 2 teaspoons tomato paste
  • 1 bay leaf


  1. Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open steak so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic; sprinkle steak with 1/8 teaspoon salt and pepper. Set aside. In a skillet, cook bacon until crisp. Remove to paper towels. Drain, reserving 2 tablespoons drippings.
  2. In the drippings, saute leeks, yellow peppers and 1 cup celery until tender. Stir in spinach, thyme, basil and bacon. Spoon over meat to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side. Tie with kitchen string.
  3. Rub steak with garlic and remaining salt. In a large skillet, brown meat in oil on all sides. Place in a greased shallow roasting pan. Add onion and remaining celery. Combine remaining ingredients; pour over steak. Cover loosely with foil.
  4. Bake at 350° for 1 hour. Baste with drippings. Bake, uncovered, 15 minutes longer or until meat is tender. Let stand for 10-15 minutes. Remove string and slice. Discard bay leaf; thicken juices if desired.

Nutrition Facts

1 slice: 366 calories, 23g fat (7g saturated fat), 66mg cholesterol, 572mg sodium, 13g carbohydrate (5g sugars, 3g fiber), 27g protein.

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  • kathie615
    Sep 8, 2020

    I don't know if there are too many flavors overpowering each other or what, but this recipe just didn't work for us. Something was just missing flavor-wise. And with all the chopping and rolling and prep work you have to do before even getting the rolls in the pan, it just wasn't worth the time and trouble of making them. Even my husband, who will eat anything, suggested I throw this recipe away and not make it again.

  • Laura
    Aug 2, 2006

    No comment left