Delish Mushroom Spinach Stuffed Flank Steak

This is a stuffed flank steak that thinks it’s fancy but is really just mushrooms and spinach wrapped in beef trying to impress your in-laws. It sears beautifully, slices into dramatic ribbons, and makes you feel like you cooked something that required a culinary degree—when actually the only diploma you need is “Can Sear Meat Without Setting Off Smoke Alarms.” Try it because it looks impressive, tastes like a million bucks, and hides vegetables in plain sight (you’re welcome).

My husband once tried to “help” by flipping the roast mid-stuffing because he thought I was “doing it backwards.” Long story short: half the filling ended up on the floor, the dog got promoted to sous-chef, and I learned that a stronger binder than pride is necessary in my kitchen. The kids applauded as if it was part of the show. I laughed, I cried (a little), and then I grabbed the camera because apparently a domestic disaster makes great content.

Time-Saving Hacks

– Buy pre-sliced mushrooms and pre-washed baby spinach. Yes, you’re paying for convenience—and sanity.
– Pro tip: Use a jar lid or ramekin to press the filling into a compact log so rolling is less dramatic.
– Cook the filling while the steak comes to room temp so you’re not juggling pans like a circus act.
– Use one pan: brown the steak, toss in mushrooms for flavor, then finish the filling in the same pan. Fewer dishes, more smugness.
– Rushing? Skip the overnight marinate. Sear hard and let resting time do the charm.

Serving Ideas

– Slices of stuffed steak over creamy mashed potatoes—because carbs are mandatory.
– Serve with a simple pan sauce made from the steak drippings; it’s basically the universe saying “you did good.”
– Add roasted carrots or a simple arugula salad to pretend you’re healthy.
– Serve with wine if the kids drove you nuts, sparkling water if you’re pretending to be virtuous.

What to Serve It With

Roasted or mashed potatoes, garlic butter green beans, or a quick grain like farro—pick your energy level. If you’re having people over, make one bold side and one lazy side. Balance is key; so is avoiding extra dishes.

✔Tips & Mistakes

– Don’t overstuff. The steak needs to close—this is not the place to test physics.
– Let it rest after searing. I’ve sliced too soon and turned a masterpiece into sad steak salad.
– If you don’t have kitchen twine, secure with toothpicks—but remove them before serving unless you enjoy impaling your guests.
– Warning: Using a pan that’s too small will lead to awkward sear angles and passive-aggressive stirring.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep sliced steak in an airtight container for up to 3–4 days.
– Reheat gently in a skillet with a splash of stock or water to keep it from drying out.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add goat cheese or feta to the filling for tang.
– Swap mushrooms for caramelized onions if you’re feeling sweet and lazy.
– Make it vegetarian by using a seitan or large portobello as the “steak” if you enjoy kitchen experiments.

Delish Mushroom Spinach Stuffed Flank Steak

A delicious and savory dish featuring flank steak stuffed with mushrooms and spinach.

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb flank steak Trimmed
• ▢ 8 oz mushrooms Chopped
• ▢ 2 cups fresh spinach Washed
• ▢ 1 cup cream cheese Softened
• ▢ 1 tbsp garlic Minced
• ▢ 0.5 tbsp salt To taste
• ▢ 0.5 tbsp pepper To taste

Instructions

Preparation Steps

• Preheat the oven to 375°F.
• In a skillet, sauté mushrooms and garlic until soft.
• Add spinach and cook until wilted.
• In a bowl, mix cooked vegetables with cream cheese, salt, and pepper.
• Butterfly the flank steak and spread the mixture evenly on it.
• Roll the steak tightly and secure with kitchen twine.
• Place in a baking dish and bake for 40 minutes.
• Let it rest for 10 minutes before slicing.

Notes

This dish pairs wonderfully with a side salad or roasted vegetables.