Mushroom and Spinach Stuffed Flank Steak

For anyone that is planning a holiday party this year, or any special occasion, this stuffed flank steak recipe is a show stopper. It is stuffed with sauteed mushrooms, spinach, pancetta and goat cheese. It is seared and then cooked to perfection in the oven.

Mushroom and Spinach Stuffed Flank Steak Recipe

Serves 4 Prep Time: Cook Time:


  • 1 1/2 lb flank steak, butterflied (have your butcher do this or see instructions below on how to do it)
  • 4 slices pancetta
  • 2 tablespoons olive oil
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 2 cups baby spinach leaves
  • 2 teaspoons goat cheese crumbles
  • Salt and pepper
  • Kitchen twine



Preheat the oven to 375.


Butterfly the flank steak. You can have your butcher do this or you can do it at home. To do it at home, with the steak lying flat and the long side facing you, use a sharp knife to slice through the meat horizontally being careful to keep the meat in two even halves. You aren't going to slice completely through the meat, you want to open it like a book. Once the meat is butterflied season the inside with salt and pepper.


In a large skillet over medium heat cook pancetta until it crisps up. About 5 minutes. Remove and set aside.


In the same skillet heat 2 tablespoons of olive oil. Add garlic and mushrooms and cook for 5 minutes. Add the spinach and cook just until it wilts. Remove from heat.


With the steak lying open like a book, layer the spinach and mushrooms mixture , then top with pancetta and then goat cheese.


Next gently roll the steak starting at the end closest to you and rolling away. Use the kitchen twine to tie the steak in 1-2 inch intervals. This is just to ensure that you don't lose any stuffing while it cooks.


Over med-high heat in the same skillet you used for the spinach, sear the steak on each side. 5 minutes per side.


Place in a baking dish and bake for 25-30 minutes or until the internal temperature reaches 130 degrees.


Remove from the oven and cover. Let rest for 10 minutes, then slice. Resting is very important because it allows the meat to retain the juices leaving it very tender.



Leave a Comment

  • Reply
    April 17, 2012 at 9:09 am

    Holy Smokes this was good! Made it for guests this weekend and they cleaned thier plates. Leftovers were even better the next day. 5 stars. LOVE this site.

  • Reply
    Don't Burn the Garlic!
    February 11, 2010 at 12:12 pm

    Very nice. I happened to be browsing for a mushroom recipe and came across this. I make a version very similar except I stuff with a breadcrumb/cheese mix using Asiago, Parmesan, fresh pesto, evoo, s&p, and fresh parsley. I like the variation with the mushroom and spinach. I’ll have to give this a shot.

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