Name: Sous Vide Stuffed Flank Steak
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 people
Cuisine: French
Ingredients: 1-2 lb flank steak; 8 ounces baby bella mushrooms, finely diced; 8 ounces brie cheese; 1/2 cup diced walnuts; 1 1/2 cups baby spinach

The best way to cook stuffed flank steak is with the sous vide cooking method. Flank steak pinwheels are cooked to the perfect temperature from edge to edge when you sous vide stuffed flank steak. This keto stuffed flank steak recipe will be one of your favorite recipes!

If you are new to the sous vide method of cooking you are going to want to check out how I make a sous vide turkey breast, sous vide sea bass (favorite!!) and sous vide corned beef. For the non carnivores you are going to want to fire up your sous vide and make spicy pickled banana peppers, sous vide asparagus (can you say perfection!?) and my all time favorite: sous vide oreo cheesecake.

What cut of meat is flank steak?

Flank steak is a cut of beef that comes from the lower hindquarters of the animal. This is a boneless cut of beef that is long this and fibrous. Flank steak is cooked to a low temperature and sliced against the grain for optimal tenderness.

New to sous vide? I explain in simple terms everything I know about sous vide cooking.

How to butterfly a flank steak for flank steak pinwheels.

Remove extra fat and silver skin from the flank steak.
Place one hand on the thicker edge of the flank steak and using a sharp chef knife start slicing the flank steak along the length.
Using long, slow strokes with the chef knife, carefully slice the flank steak in half, horizontally, as a book would open.
Do not cut all the way through.
Leave the last 1/2 inch of steak in tact.
Open the flank steak as you would open a book and press the meat open.

If you are a visual person, watch this video on how I butterfly a flank steak:

Stuffed Flank Steak Ingredients:

1-2 lb flank steak
8 ounces baby bella mushrooms, finely diced
8 ounces brie cheese
1/2 cup diced walnuts
1 1/2 cups baby spinach

How to fill and roll a stuffed flank steak.

There are many possible filling combinations for a stuffed flank steak. I would chop and dice all the ingredients so they are about the same size so that the steak will roll easier.

Salt and pepper the open flank steak.
Lay baby spinach in a double layer over the steak.
Sprinkle 1/2 cup finely diced walnuts over the spinach.
Spread finely diced and sautéed mushrooms over the walnuts and spinach.
Slice 8 ounces of brie cheese and lay horizontally on the flank steak.
Starting at the long edge of the steak tightly roll the flank steak to form a pinwheel steak roll.

If you are a visual person watch this video on how I fill a stuffed flank steak:

How to roll a stuffed flank steak:

How to tie a up a stuffed flank steak

Now that the stuffed flank steak is rolled, use kitchen string to secure the roll from coming undone. Kitchen string is an all cotton string so any all cotton string can be used. Stay away from plastic dental flosses. Individual pieces of sting can be use to securely tie the meat or use a long length of cotton string to truss the flank steak.

Watch this video on how I truss a steak.

What is the best way to cook stuffed flank steak?

The best way to cook stuffed flank steak is with the sous vide method. The reason cooking a sous vide stuffed steak is the best cooking method is because you have consistency of temperature from edge to edge. With other cooking methods it is harder to have the center of the stuffed flank steak the same doneness as the outer circumference of the steak. The time may be longer but the results are perfect.

How to sous vide a stuffed flank steak.

Stuff and roll the flank steak.
Tie up the flank steak.
Lightly coat the rolled flank steak with your choice of mayonnaise, butter or coconut oil.
Sear the flank steak on a hot grill or cast iron on all sides.
Place in a vacum sealing bag, removing all air and seal.
Place in the sous vide water bath and cook to your desired temperature.

How long and at what temperature should a stuffed flank steak be sous vide?

The beautiful part about cooking a stuffed flank steak is that you can cook it from edge to edge to the exact temperature that you like to eat your meat. Extra time will be needed but the extra time is well spent for a perfectly cooked stuffed flank steak. I cooked this stuffed flank steak at 135F for 6 hours.

Allow for a minimum of one hour for every inch of thickness of the rolled steak. This particular stuffed flank steak so I cooked it for a minimum of 4 hours. The beauty of sous vide is that the temperature is consistent. No long how long you cook the ingredients, the temperature will no go above what the machine is set. But there can be break down of proteins so with this cut of meat, I do not cook longer than 12 hours. Here are cooking temperatures for your favorite temperature for steak, but remember that with sous vide, if you want a 145 steak, you can have a 145 steak, through and through.

Temperatures for cooking steak:

Rare: 130-135
Medium Rare: 140
Medium: 155
Well done: 165

Finishing a stuffed flank steak

Remove the stuffed flank steak from the water bath.
Snip a hole in the corner of the bag, drain and save any juices.
Heat a grill or cast iron skillet to smoking.
Pat the steak dry with paper towels to remove extra moisture.
Sear on all sides for 30 second to 2 minutes for a final sear on the steak.
Remove the strings, slice and serve.

What do you do with the extra juices from the sous vide bag?

I thicken the juices from the sous vide bag to make a gravy. I thicken with a roux and a splash of red wine.

Stuffed flank steak fillings:

There are lots of different filling that can go into a stuffed flank steak. The mushrooms, spinach, walnuts and brie are just what I have in this particular recipe. I have some other combinations for you:

1 1/2 cup mozzarella cheese grated or shredded, 1 cup spinach, 1/2 cup sun-dried tomatoes roughly chopped
1/2 green pepper thinly sliced, 1/2 red pepper thinly sliced. 1/2 orange pepper thinly sliced, 1/2 onion thinly sliced, 3 tbsp taco seasoning,
4 ounces pepper jack cheese thinly sliced
3 cups fresh baby spinach, 1 cup crumbled feta cheese, 1 cup chopped sun dried tomatoes packed in olive oil, drained, 2 to 3 cloves garlic, minced, 1/2 teaspoon dried basil
5 cloves garlic minced, 1/4 cup cilantro chopped, 1/4 cup parsley chopped, 1/2 tsp salt, 1/2 tsp ground black pepper, pinch of red pepper flakes, 2 hard boiled eggs quartered, 1/2 green bell pepper sliced, 1/2 red bell pepper sliced
4 ounces cream cheese, 1 jar (5 oz) artichoke hearts drained and chopped, 2 cloves garlic minced, 8 ounces sliced Provolone cheese, 2 cups baby spinach

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Yield: 6 people