Christmas Stuffed Flank Steak
Guys, I’m gonna admit something so totally out of character here. There is something about the holidays that I don’t love. That something? Turkey.
And yes, I know: “Everybody knows a little turkey and some mistletoe can make the season bright…”
But not for me. After eating turkey at Thanksgiving, I’m good til next Thanksgiving. Give me another main course that’s not turkey for Christmas dinner. My other requirements for Christmas dinner main courses? Special, obviously. And super delicious, because why bother if it’s not yummy?
Enter this roasted red pepper and walnut pesto stuffed flank steak. For several years, my family has served beef on Christmas dinner. We’ve done beef tenderloin but that’s quite frankly really expensive to do for a crowd, and we’ve done this stuffed flank steak. It’s still a little pricey but not nearly as expensive as tenderloin and it stretches to feed a crowd easily.
Plus, let’s talk the flavor combination here. The beef is stuffed with a roasted red pepper and walnut stuffing. It’s so good. Garlicky, sweet from the roasted red peppers, a little fresh from the parsley. I eat spoonfuls of the filling on it’s own.
Then the outside of the steak is brushed with balsamic for some extra sweetness sort of a riff on my balsamic roast beef sandwiches. A little bit of rosemary makes it super fragrant and extra filling.
Last winning point on this one? It takes less than an hour to cook whereas turkeys take FOREVER. Are you convinced yet that you need to try this on Christmas Day?
And even better? All the standard holiday sides go with this perfectly. I serve this with either Parmesan garlic twice baked potato casserole or marscapone mashed potatoes. And you know my cranberry apple crumble makes an appearance on my Christmas table and goes so well with this Christmas stuffed flank steak.
Flavorful flank steak stuffed with a roasted red pepper walnut stuffing makes a show stopping holiday meal.
- 3.5 pounds of flank steak, butterflied*
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- salt and pepper
For the filling
- 1 head of garlic, cloves removed and peeled
- 1 cup of chopped walnuts
- 6 sprigs of thyme, leaves removed from stems
- 3 sprigs of rosemary, leaves removed from stems
- 2 sage leaves
- 1 12 oz jar of roasted red peppers
- 1 cup of fresh parsley
- 1 cup of grated parmesan cheese
- 3 shallots
- 1 tsp red pepper flakes
- 1 tsp salt
- black pepper to taste
- 1 cup of olive oil
- Preheat the oven to 425. Lay 3 pieces of cooking twine on a baking dish or cast iron skillet. Lay piece of meat on top. Sprinkle one side of the flank steak with salt and pepper. Set aside.
- Add all the dry ingredients for the filling into the food processor. Pulse and drizzle in the olive oil until it reaches desired consistency. Spoon evenly over meat.
- Roll the meat around the filling. Tie it with twine to secure and time ends of twine if needed. After meat is rolled, mix 2 tbs balsamic and 2 tbs oil together. Brush over outside of meat.
- Heat a pan with a little oil (cast iron works great), over medium to medium high heat. Place meat roll on the pan and cook for 3 minutes, flipping to sear each side of the meat.
- Transfer to a 425 oven. Bake covered for 35 to 45 minutes or until meat reaches desired level of doneness. Let rest for 10 minutes prior to serving. Enjoy.
* Have your butcher butterfly the steak.
- Category: dinner
- Cuisine: American
- Serving Size: serves 8-10