Cheesy Stuffed Flank Steak is a flank steak wrapped in a cream cheese and onion mixture, grilled and cooked to perfection for a delicious meal. Made in partnership with KitchenAid in my new Smart Oven+ with motorized accessories, it’s a recipe you won’t want to miss. Try my Jalapeño Popper Pork Loin and my French Onion Stuffed Pork Loin for a couple of my other favorite stuffed meat recipes!
3 tablespoons of butter
2 yellow onions, thinly sliced
1 cup of meat broth
CREAM CHEESE MIXTURE
8 ounces cream cheese, at room temperature
3 ounces of gorgonzola
3 teaspoons of dried parsley
1 teaspoon kosher salt
1 whole flank steak (2 1/2 pounds)
1 tablespoon of extra virgin olive oil
1 teaspoon of salt
1/4 teaspoon of pepper
Preheat oven to 450°F.
Melt the butter in a large baking pan over medium-high heat.
Add the onions and meat stock and cook until the onions are browned and tender (about 15-20 minutes). Transfer cooked onions to a bowl and tent to keep warm.
CREAM CHEESE MIXTURE
In a medium bowl, combine cream cheese, gorgonzola, parsley and salt. Set aside.
Butterfly fillet. With the fillet on a cutting board, hold the blade of a knife parallel to the board and carefully make a longitudinal cut in the middle, stopping half an inch from the opposite end, being careful not to cut the fillet.
Turn the fillet over and coat the outside with oil, salt and pepper.
Turn the fillet over and use a paper towel to dry the inside of the fillet.
Cover the inside of the steak with the cream cheese mixture.
Cover with the cooked onions.
Roll steak tightly to completely cover all fillings.
Using kitchen twine, secure the roll firmly.
In the same pan over medium heat, add the steak to the pan and serve on all sides (about 2-3 minutes per side). Turn the roll a total of 4 times.
**NOTE: If using the KITCHENAID grill attachment on the KITCHENAID INTELLIGENT OVEN, transfer the rolled steak to the pre-heated thin-steak grill (manual timer for 8 minutes). Turn every two minutes and then transfer back to the original pan. Transfer skillet to oven and cook for 25-30 minutes or until flank steak reaches an internal temperature of 135°F (for medium-rare). Cut and serve hot.
Add parsley for garnish.