Easy Stuffed Flank Steak with Feta and Spinach

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Are you in the mood for something different for dinner tonight? Try our Easy Stuffed Flank Steak with Feta and Spinach. This Greek-Inspired recipe marries the hearty flavor of flank steak with the creamy bite of feta cheese and the fresh pop of spinach, creating a meal that’s both straightforward and delicious. It’s perfect for anyone following a low-carb or keto diet, and its simplicity makes it a great choice for any night of the week. It’s the perfect example of a healthy Mediterranean style keto recipe.

Whether you’re hosting a dinner party or just looking for a new family favorite, this stuffed flank steak is sure to please. It’s a no-fuss recipe that delivers big on taste and satisfaction, and we’re excited to show you how to whip up this tasty dish in no time!

Why You’ll Love This Recipe

  • Low-Carb & Keto-Friendly: Ideal for those watching their carb intake.
  • High-Protein Recipe: This meal will keep you full for longer.
  • Quick & Easy: Simple steps, ready in no time.
  • Tasty: Feta and spinach are the perfect Greek-inspired combination.
  • Versatile: Perfect for any meal, goes with many different sides.
  • Family Favorite: Everyone at the table will love it!

Ingredients & Substitutions

Heads up: For exact measurements, see the recipe card below.

Creating this delicious stuffed flank steak requires just a handful of key ingredients. You will only need five ingredients, plus seasoning and cooking fat! Here’s what you’ll need:

  • Flank Steak: The star of the dish, flank steak is both flavorful and versatile.
  • Roasted Red Peppers: These add a sweet, smoky flavor to the filling.
  • Feta Cheese: Crumbled feta brings a creamy, tangy touch.
  • Baby Spinach Leaves: Fresh spinach adds color and a nutritional boost.
  • Fresh Herbs: Parsley, basil, oregano, mint or thyme all work well here.
  • Sea Salt and Pepper: Essential for seasoning your steak just right.
  • Cooking Fat: Ghee or duck fat are ideal for searing the steak.
Ingredients for Greek-style stuffed flank steak recipe.
Can I use a different cut of steak for this recipe?

Yes, absolutely! Skirt steak or flat iron steak are great alternatives to flank steak. They both have a similar texture and take well to stuffing and rolling. Just make sure to adjust cooking times as needed since thicknesses can vary.

What can I use instead of feta cheese?

Goat’s cheese is a fantastic substitute for feta. It offers a creamy texture and a slightly tangy flavor that complements the spinach and peppers beautifully.

Any ideas for a different filling combination?

Definitely! Try gluten-free sausage meat with roasted pumpkin for a hearty, fall-inspired twist. The sausage meat brings a savory depth, while the pumpkin adds a subtle sweetness and smooth texture.

How To Make Stuffed Flank Steak with Feta and Spinach

Preheat Your Oven: Set it to 340°F (170°C) for fan-assisted, or 375°F (190°C) for conventional ovens.

Prep the Steak. Lay the steak between sheets of baking paper or cling wrap. Pound it gently until about 1 cm thick, perfect for rolling.

Tenderizing flank steak by using a mallet.
Spinach, pepper and feta filling.

Prep the Filling. Finely chop your baby spinach (remember to squeeze out any extra moisture if you’re using frozen). Chop the roasted red peppers too.

Layer the Filling. Season the steak with salt and pepper. Then spread the spinach, peppers, and crumbled feta on top, leaving a small border.

Seasoning tenderized flank steak.
Tenderized flank steak with spinach, feta and pepper filling.

Roll It Up. Carefully roll the steak from one long edge, keeping it tight. Secure it with butcher’s string. (Don’t worry if it’s not perfect – it’ll still taste great!)

Sear the Roast. Heat a bit of ghee in a pan. Sear the roast on all sides to lock in those juices.

Rolled up stuffed flank steak.
Roasted stuffed flank steak.

Bake the Roast. Transfer the seared roast to a baking dish. Bake for 20 minutes, then let it rest a bit before slicing. Slice, serve, and watch it disappear!

Easy Stuffed Flank Steak with Feta and Spinach recipe.

Tips for Best Stuffed Flank Steak Recipe

  • Even Thickness is Key: When pounding the flank steak, aim for even thickness. This ensures uniform cooking and easier rolling.
  • Don’t Overfill: It might be tempting to load up on fillings, but keep it moderate to ensure the roll stays intact and cooks evenly.
  • Secure Tightly: Use butcher’s string to tie the steak roll securely. This helps maintain its shape during cooking.
  • Let it Rest: After baking, let your stuffed flank steak rest for a few minutes before slicing. This helps retain the juices, making each slice moist and flavorful.
  • Experiment with Fillings: Feel free to get creative with the fillings. The recipe is versatile, so you can easily swap in ingredients based on your taste or dietary needs.

Storage Instructions

How long can I keep the stuffed flank steak in the fridge?

You can store the cooked stuffed flank steak in the refrigerator, wrapped in foil or in an airtight container, for up to 5 days.

Is it possible to freeze this dish?

Yes, you can freeze the cooked stuffed flank steak. Wrap it tightly in freezer-safe wrap or place it in a freezer bag. It should be good for up to 3 months. For the best quality, thaw it overnight in the fridge before reheating.

What’s the best way to reheat the stuffed flank steak?

For reheating, place the thawed or refrigerated steak in a preheated oven at 300°F (150°C) until warmed through. This typically takes about 10-15 minutes, depending on the thickness. You can also gently reheat slices in a pan over low heat to retain moisture.

Easy Stuffed Flank Steak with Feta and Spinach recipe.

How to Serve Stuffed Flank Steak with Feta and Spinach

  • With Cauliflower Mash: This is a match made in heaven! The creamy, cheesy cauliflower mash pairs wonderfully with the robust flavors of the stuffed steak, making for a satisfying, low-carb meal.
  • Alongside a Fresh Salad: A crisp, green salad with a light vinaigrette can balance the richness of the steak, adding freshness and vibrancy to your plate.
  • Try a Veggie Side: Roasted or grilled vegetables, like asparagus or zucchini, make for a healthy and colorful addition to this meal.
  • For a Mediterranean Twist: Serve with a side of Greek salad or some grilled eggplant for a delicious Mediterranean-inspired meal.

Tools for This Stuffed Flank Steak Recipe

  • Butcher’s String: Essential for tying the rolled flank steak. This helps keep all the delicious fillings in place while cooking.
  • Ovenproof Skillet: Perfect for searing the steak before it goes into the oven. An ovenproof skillet allows you to transfer the steak directly from stovetop to oven without needing to change pans.
Easy Stuffed Flank Steak with Feta and Spinach recipe.

Stuffed Flank Steak with Feta & Spinach

5 star from 1 vote
Get ready for a flavor-packed meal with our Easy Stuffed Flank Steak! It's all about juicy steak stuffed with tangy feta and fresh spinach. Simple to whip up and super tasty, it's the perfect pick for a no-fuss, delicious dinner. Whether it's a busy weeknight or a casual get-together, this dish is sure to be a crowd-pleaser.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Print Pin Rate


  • 2 lbs flank steak
  • 1 medium red bell pepper (canned, or roasted and peeled)
  • 1 pack feta cheese (crumbled)
  • 2 cups baby spinach leaves (or equivalent of frozen spinach)
  • sea salt and pepper (to taste)
  • 1 tbsp ghee ( or duck fat)


  • Set it to 340 °F (170 °C), or 375 °F (190 °C).
  • Pound the flank steak between sheets of baking paper or cling wrap to about 1 cm thickness. Ensuring the steak is evenly pounded helps with even cooking and easier rolling.
  • Finely chop baby spinach and roasted red peppers. Season the steak with salt and pepper. Spread spinach, peppers, and crumbled feta on the steak. Leave a small border when adding fillings to prevent them from spilling out when rolling.
  • Roll from one long edge and secure with butcher’s string to keep the filling intact during cooking.
  • In a skillet with ghee, sear the steak on all sides, and then place in a baking dish and bake for 20 minutes.
  • Let it rest before slicing and serving.


Calories: 473kcalNet Carbs: 3.8gCarbohydrates: 4.7gProtein: 43.9gFat: 30.5gSaturated Fat: 15.3gSodium: 860mgMagnesium: 63mgPotassium: 733mgFiber: 0.9gSugar: 3.4g


  • Serving Size: 2 to 3 slices, depending on the thickness. Recipe makes 4 to 6 servings, nutrition facts are calculated with 4 servings.
  • Serving Suggestions: Try with our Cheesy Cauliflower Mash, roasted vegetables, steamed broccoli, or a simple side salad.
  • Storage: Store in the fridge, wrapped in foil or in an airtight container, for up to 5 days, or freeze for up to 3 months.
  • Pro Tips: Searing the steak before baking locks in flavors and juices. Once cooked, allowing the steak to rest after baking ensures it retains its juices, making it more tender and flavorful.

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