Mushroom and Feta Stuffed Flank Steak Recipe

If you’re on the hunt for a show-stopping dinner that feels fancy but is surprisingly doable, you’re going to adore this Mushroom and Feta Stuffed Flank Steak Recipe. I absolutely love how the earthy mushrooms and tangy feta pair inside the tender, juicy flank steak—it’s a total crowd-pleaser and perfect for gatherings or any night you want to impress without stressing. Plus, the flavor combo is just *chef’s kiss* amazing, so stick around for all the best tips to nail it on your first try!

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Ingredients You’ll Need

This recipe balances simple, fresh ingredients that layer flavor beautifully. When shopping, look for a fresh flank steak and firm feta cheese; these really make the dish sing together.

• Flank steak: Choose a 2-pound piece, ask your butcher to butterfly it for you if possible for ease.
• Vegetable oil: For sautéing the mushroom filling without overpowering the flavors.
• Mushrooms: Finely chopped, they give that savory, umami punch that pairs perfectly with feta.
• Sweet onion: Minced to add a subtle hint of sweetness and depth.
• Garlic: Minced fresh garlic brings that necessary aromatic warmth.
• Italian parsley: Fresh and minced, it brightens the filling in just the right way.
• Kosher salt and ground white pepper: Divided to season inside and out for balanced seasoning.
• Feta cheese: Crumbled for that salty, creamy texture inside the steak.
• Extra virgin olive oil: Rubbing the steak exterior for flavor and helping the spice rub stick.
• Smoked paprika, garlic powder, and onion powder: Create a smoky, savory rub that enhances the meat.
• Beef consommé: Used for baking to keep the roast moist and add extra flavor.

Variations

I love this recipe as is, but I’ve found some tweaks that make it even more special depending on what you’re in the mood for. Don’t hesitate to switch things up and make it your own!

• Using spinach or kale: For added greens, I sometimes toss sautéed spinach into the mushroom filling, which adds a lovely color and a touch of freshness.
• Different cheese choices: If you’re not a fan of feta, goat cheese or ricotta make a creamy alternative that still melts beautifully inside.
• Spice it up: Add crushed red pepper flakes or a dash of cayenne to the rub if you want a little heat; my family enjoys it with a bit of kick!
• Make it dairy-free: Simply omit the feta and add more herbs and seasonings to the stuffing to keep the flavor vibrant.

How to Make Mushroom and Feta Stuffed Flank Steak Recipe

Step 1: Prepare and Butterfly the Flank Steak

First up, you’ll want to tenderize the flank steak with a meat mallet to get an even thickness—usually about 1/2 inch is perfect for rolling. If you’re not sure how to butterfly, here’s a quick trick: start by laying the steak flat and carefully slice it horizontally almost all the way through, then open it like a book. This helps it cook evenly and makes the rolling process easier. I usually ask my butcher to do this to save time, but it’s totally doable at home if you have a sharp knife.

Step 2: Sauté the Filling

Next, heat the vegetable oil over medium heat in a skillet and toss in the finely chopped mushrooms, sweet onion, minced garlic, and Italian parsley. Cook everything down until it’s shrunk by at least half and the flavors have melded—about 7 to 9 minutes. This step is critical because it prevents the filling from being watery when you roll the steak. Let the mixture cool slightly so it won’t melt your feta too quickly when you add it.

Step 3: Assemble and Roll the Steak

Lay your butterflied steak flat on a clean cutting board and sprinkle 1 teaspoon of kosher salt and ½ teaspoon white pepper evenly over the surface. Spread the mushroom mixture over the steak, leaving about a half-inch border around the edges—this helps keep the filling inside the roll. Then, sprinkle the crumbled feta cheese evenly over the mushrooms. Now for the fun part: gently roll the steak along the grain as tightly as you can without squeezing out the filling. Tie the roll securely with cooking twine—remember, firm enough to hold everything together but not strangling the meat.

Step 4: Season the Outside and Bake

Rub the outside of your rolled steak with extra virgin olive oil to help the spices stick. Mix together the rest of your seasoning—salt, white pepper, smoked paprika, garlic powder, and onion powder—and massage it all over the steak roll. Place the roll in a baking dish you’ve prepared with cooking spray, and pour the beef consommé into the bottom (not over the steak). This liquid keeps the meat moist during roasting. Bake in a 375°F oven for about 35-40 minutes until a thermometer registers between 125°F for rare and 140°F for medium—adjust based on your preference.

Step 5: Rest and Slice

When the timer goes off, pull the steak out and let it rest for 10 minutes before slicing. Resting is a game-changer; it lets the juices redistribute and keeps every bite tender and juicy. Use a sharp knife to cut into thick pinwheels and watch your family’s eyes light up!

How to Serve Mushroom and Feta Stuffed Flank Steak Recipe

Garnishes

I usually sprinkle a little extra fresh chopped parsley over the sliced steak for a pop of color and freshness. A drizzle of good quality extra virgin olive oil or a squeeze of fresh lemon juice brightens the whole dish beautifully. Sometimes I add a handful of toasted pine nuts on top for crunch, which takes things up another notch.

Side Dishes

My go-to sides are roasted vegetables like asparagus or Brussels sprouts, maybe a creamy mashed potato or garlic Parmesan risotto to soak up those delicious juices. A fresh arugula salad with a lemon vinaigrette also pairs wonderfully, cutting through the richness for balance.

Creative Ways to Present

For parties, I slice the steak into pinwheels and arrange them on a long serving platter with scattered fresh herbs and a few wedges of lemon on the side. It instantly looks upscale but is super easy to serve buffet-style. I’ve even double-stuffed it once for a holiday spread, slicing into thick rounds for a substantial main that made everyone so happy.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftovers in foil or airtight containers and keep them in the fridge for up to 3 days. The flavors actually deepen overnight, so the next day’s meal can be just as tasty. Just make sure to store the steak pinwheels flat to keep their shape.

Freezing

Freezing works well if you prepare the stuffed steak roll but haven’t cooked it yet. Wrap tightly in plastic wrap and foil, then freeze up to 2 months. When ready to use, thaw overnight in the fridge before seasoning again and baking fresh. Cooked leftovers freeze okay but are best eaten fresh.

Reheating

To keep the steak juicy when reheating, I recommend warming it gently in a low oven covered with foil or briefly in the microwave with a splash of beef consommé or broth. Avoid high heat or long reheats to prevent drying out, and serve immediately to enjoy the best texture.

FAQs

Final Thoughts

When I first tried this Mushroom and Feta Stuffed Flank Steak Recipe, I was honestly amazed at how all these simple ingredients came together into something so memorable and delicious. It’s become a recipe I turn to whenever I want to feel like a dinner rockstar without a ton of hassle. If you love bold flavors and that cozy, home-cooked feeling, this is one you’ll want to save and try soon. Trust me, your family and friends will be asking for seconds – and you’ll be proud to serve it up!

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