What ingredients do I need to make the stuffing for Christmas stuffed flank steak?

The stuffing for Christmas stuffed flank steak typically includes garlic cloves, chopped walnuts or pine nuts, fresh herbs like thyme, rosemary, sage, and parsley, roasted red peppers, grated Parmesan cheese, shallots or sweet onion, red pepper flakes, salt, pepper, and olive oil. These ingredients combine to add rich flavor and texture to the dish.

How do I prepare and stuff the flank steak for this recipe?

To prepare the flank steak, start by butterflying it open so it lays flat. Season both sides with salt and pepper. Spread the stuffing evenly over the steak, then carefully roll it up. Secure the roll with kitchen twine to hold the stuffing inside during cooking.

Can I prepare Christmas stuffed flank steak in advance and how should I reheat it?

Yes, you can prepare the stuffed flank steak ahead of time. After cooking, store it in an airtight container or keep it in the cast iron skillet, covered. When ready to serve, reheat it in a preheated oven at 350°F (175°C) until warmed through, usually about 15-20 minutes, to preserve juiciness and flavor.

What is the best way to cook stuffed flank steak to get the right doneness?

After rolling and tying the flank steak, brush it with a balsamic glaze and sear it in a hot skillet for about 3 minutes on each side. Transfer it to a preheated oven at 425°F (220°C), roast covered for 35 to 45 minutes, or until a meat thermometer reads 130-135°F for medium-rare. Adjust time based on thickness and desired doneness.

What side dishes pair well with Christmas stuffed flank steak?

Christmas stuffed flank steak pairs well with classic holiday sides such as creamy mashed potatoes, roasted root vegetables, steamed green beans, or a fresh winter salad. These options complement the rich flavors of the steak and stuffing while balancing the meal for festive occasions.

Christmas Stuffed Flank Steak Recipe With Festive Flavors

Ingredients

Scale

3.5 pounds (about 1.6 kg) butterflied flank steak serves as the base for stuffing and rolling

1 whole head of peeled garlic cloves minced or chopped for aromatic flavor

Chopped walnuts or pine nuts to taste for texture and crunch

Fresh thyme leaves from several sprigs adds earthy notes to the stuffing

Fresh rosemary from a few sprigs provides a piney, robust flavor

Fresh sage leaves, chopped contributes a savory, warm element

Fresh parsley, chopped brings a bright, fresh taste

Roasted red peppers from one 12-ounce (approximately 340 grams) jar or homemade offers sweet and smoky depth

Freshly grated Parmesan cheese, about 1/2 cup for a nutty, cheesy richness

Shallots or sweet onion, 2 medium-sized, chopped enhances the overall savoriness

Red pepper flakes, 1 teaspoon adds a hint of heat

Salt to taste seasons the stuffing and steak

Black pepper to taste balances flavors throughout

Olive oil, 2 tablespoons for the stuffing plus 2 tablespoons for glazing helps bind and moisten the mixture

2 tablespoons balsamic vinegar for the glaze that adds tang and shine

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Instructions

1-Getting started with this Christmas Stuffed Flank Steak is straightforward and fun, beginning with preparing your ingredients for the best results. First, take your 3.5-pound butterflied flank steak and season it with salt and pepper on both sides to build a solid flavor base. Then, mix the stuffing in a bowl using the peeled garlic cloves, chopped walnuts, fresh herbs, roasted red peppers, grated Parmesan, shallots, red pepper flakes, salt, black pepper, and olive oil to create a paste that’s ready to spread.

2-Next, lay the steak flat and evenly cover it with the stuffing mixture, leaving a small edge for neat rolling. Carefully roll the steak up, secure it with cooking twine, and brush the outside with a glaze of 2 tablespoons balsamic vinegar and 2 tablespoons olive oil for extra taste. Heat olive oil in a pan over medium-high heat and sear the rolled steak for about 3 minutes per side to lock in juices.

3-After searing, cover it with foil and pop it into a preheated oven at 425°F for 35 to 45 minutes until it reaches your preferred doneness. Let the steak rest for 10 minutes before slicing to keep it tender and juicy this step helps the flavors settle. It’s a process that takes roughly 1 hour and 10 minutes total, making it ideal for busy holiday schedules.

Notes

🔪 Use a sharp knife to butterfly and roll the steak tightly for even cooking.
🌿 Fresh herbs greatly enhance the flavor of the stuffing—avoid dried substitutes if possible.
⏲️ Let the meat rest after roasting to retain juices and ensure tender slices.

Author: Brandi Oshea
Prep Time: 15 minutes
Resting time: 10 minutes
Cook Time: 55 minutes
Category: Main Dish
Method: Stuffing and Roasting
Cuisine: American Holiday
Diet: Gluten-Free

Nutrition

Serving Size: 1 slice (approx. 150 grams)
Calories: 350 kcal
Sugar: 2 g
Sodium: 320 mg
Fat: 22 g
Saturated Fat: 5 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 90 mg