Cheesy Stuffed Flank Steak

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar cheese is often less expensive and adds a different flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than aged parmesan while still providing a similar flavor.

Start by caramelizing the onions in a skillet over medium to low heat with 3 tablespoons of butter for about 15 to 20 minutes.

Dice the onions and add them to the skillet once the butter is melted, allowing them to sizzle.

Add about 1 cup of beef broth to the onions, using half of it now and saving the rest for later.

Prepare the filling by mixing cream cheese, 2 ounces of gorgonzola cheese, dried parsley, and a little salt in a bowl until well combined.

Butterfly the flank steak by slicing it horizontally, being careful not to cut all the way through, and trim any excess fat.

Rub the outside of the flank steak with 2-3 tablespoons of olive oil, then season liberally with 1-2 tablespoons of salt and black pepper.

Spread the cream cheese mixture evenly over the flank steak, leaving a little space at the edges to prevent spilling.

Add the caramelized onions on top of the cream cheese mixture.

Roll the flank steak tightly from one end to the other, ensuring the filling stays inside.

Tie the rolled flank steak with kitchen twine, making knots to secure it as you go along.

Transfer the flank steak to a grilling attachment in the oven and grill for 2 minutes on each side, totaling about 8 minutes.

Check for grill marks and then transfer the steak back to the oven to finish cooking internally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens