Carrie’s Experimental Kitchen

Mediterranean Stuffed Flank Steak

 

Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.

Mediterranean Stuffed Flank Steak | Carrie's Experimental Kitchen #beef Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.

We tend to eat beef more regularly during the summer months when I break out the grill so I like to experiment with new cuts of beef and came up with this Mediterranean Stuffed Flank Steak.

Yes, technically I know I could grill all the time for those die-hard year-round grillers out there, but there is something about trekking outside in the cold and snow that isn’t very appealing; especially with the NJ winters we’ve been having lately.

Mediterranean Stuffed Flank Steak

During one of my recent shopping trips, I purchased a flank steak to stuff myself. I only started stuffing them myself several years ago after buying them already done at the butcher. Once you get the hang of it, it’s really quite simple.

You just have to make sure to roll and tie the meat tightly together. I also found that if you prepare it hours before you actually need it, then refrigerate it after cutting them down into the 6 portions, it does hold up better on the grill (very little oozing out the ends).

Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.

When rolling a flank steak, first make sure you pound it flat with a meat tenderizer until the meat is rectangular in shape and even thickness for even cooking times. Next, add your mixture on top of the steak leaving a border around the sides; then tie it up with kitchen string before cutting it into individual portions.
This Mediterranean Stuffed Flank Steak was delicious and incorporated many of my favorite flavor combinations including sun dried tomatoes, Kalamata olives and feta cheese. Prepare it a day ahead, grill and enjoy!

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Mediterranean Stuffed Flank Steak
Prep Time
20 mins
Cook Time
15 mins
Total Time
30 mins
 
Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.
Course: Main Entree
Servings: 6
Calories: 299 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 1 1/2-2 lb . Flank Steak
  • 1/2 c . Sun Dried Tomatoes, chopped
  • 2 Cloves Garlic, chopped
  • 1/4 c . Fresh Basil, chopped
  • 8 Kalamata Olives, pitted and chopped
  • 1/2 c . Feta Cheese, crumbles
  • Kitchen String
Instructions
  1. Using a meat tenderizer, pound flank steak until it is rectangular in shape and even thickness.
  2. Add the tomatoes, garlic, basil, olives and cheese to a bowl and mix well.
  3. Evenly spread the mixture on top of the steak, leaving a 1/2" border around all sides. Roll up the flank steak lengthwise and tie with six pieces of kitchen string; spacing them out to where you will slice them.
  4. Using a sharp knife, cut the rolled steak into six individual pieces. Season with salt and pepper just prior to grilling and grill until desired doneness.

 

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Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection.

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Tender flank steak stuffed with Kalamata olives, sun dried tomatoes, garlic, basil and feta cheese; then grilled to perfection. #grilling #steak #flanksteak #glutenfree

9 Comments

  1. The Harried Cook
    April 16, 2012 at 3:43 am - Reply

    That looks absolutely yummy! And I love kalamata olives in there… Thanks for sharing!

    • Carrie's Experimental Kitchen
      April 16, 2012 at 5:54 pm - Reply

      Thanks for stopping by Marsha, it was delicious!

  2. Carole
    May 18, 2012 at 11:49 pm - Reply

    I was wondering if you would like to put up a link to this beef recipe in my Food on Friday Series.

    • Carole
      May 19, 2012 at 7:06 pm - Reply

      Super to see your link in Food on Friday. Don’t worry I have put the recipe title in for you.

      PS Next week it’s apple time!

    • Carrie's Experimental Kitchen
      May 21, 2012 at 12:11 am - Reply

      Great, thank you!

  3. Chef Jeff
    January 7, 2013 at 2:02 pm - Reply

    This looks delicious. I came upon your blog through “Carole’s Chatter.” Your food looks amazing. It’s 7:01am and my mouth is watering for some Stuffed Flank Steak.

    Thank you for sharing your delicious food with us.

    Jeff

    • Carrie's Experimental Kitchen
      January 7, 2013 at 2:10 pm - Reply

      You’re welcome Jeff, I’m so glad you found me. Thank you for the compliment!

  4. Top 10 Grilling Recipes | Carrie's Experimental Kitchen |
    May 13, 2014 at 5:02 am - Reply

    […] #10. Mediterranean Stuffed Flank Steak […]

  5. Flank Steak Stuffed with Brie & Zucchini - Carrie’s Experimental Kitchen
    July 5, 2018 at 1:30 pm - Reply

    […] Mediterranean Stuffed Flank Steak […]

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