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Stuffed flank steak makes a pretty presentation and with the right savory fillings, will appeal to everyone’s palate while still meeting the restrictions of a healing diet like AIP. And your guests won’t ever suspect that it was as easy to make as it really is (nor would they even know it’s “healthy food” unless you want to tell them)!

I love flank steak… it cooks quickly and has a great flavor that holds up well to bold sauces like chimichurri. Usually I just throw it on the grill, then slice it against the grain, and plop it on the table, but sometimes you just want a little more WOW! I had seen several recipes recently for stuffed flank steaks that looked delicious, but all relied on bread crumbs and cheese and other unnecessary things. I wanted a recipe that just took delicious vegetables and aromatics and put them inside so they could enhance the flavor of the meat and vice versa (and look pretty on the table, of course!).

Notes on technique for stuffed flank steak

Flank steak is already a nice cut for stuffing and rolling, but “butterflying” and pounding it out will make it twice as large and more even in thickness, which will create a more uniform roll and therefore prettier slices. Butterflying sounds fancy, but it simply means to take a sharp knife, hold it parallel to your work surface, and carefully cut into the meat along the long edge while you peel it open like a book. In the end you have a piece of meat that is now half as thin and twice as large. Nut sure what I mean? My friend Martha will show you how in this video!

After you’ve butterflied the steak, you want to pound it out as even as you can. You can use a heavy skillet, but I have found this meat pounder to be a great tool in my kitchen. I use it for meat, of course, but it is also very helpful when I make homemade sauerkraut.

FYI, the same company also makes a kitchen twine dispenser that I have found to be really handy. (Yes, these are affiliate links from Amazon… that just means that if you click on them and buy what I have recommended I get a tiny commission for that referral. It isn’t much, but every little bit helps! And I like to be able to tell you exactly which products I use in my kitchen… according to Amazon, I bought both of these over 5 years ago and they are going strong. Good stuff!)

TIP: Flank steak needs to be sliced against the grain, otherwise it is tough and difficult to chew. So when you you roll up a stuffed flank steak, you want to roll it it up with the grain parallel to the rolling so that the slices will be cut against the grain. It took me a minute or two to puzzle this out, but finally figured out that if I placed the steak in front of me before I spread out the filling and imagined that I was getting ready to slice it already, it suddenly made sense.

Now, onto the recipe!

AIP Paleo Stuffed Flank Steak Recipe

Stuffed Flank Steak (AIP, SCD, Paleo)
 
Author:
Recipe type: Entree
Serves: 4-6 servings
Prep time:
Cook time:
Total time:
 
Stuffed flank steak makes an elegant main dish. This real foods version is perfect for healing protocols like AIP, SCD or people doing a Whole30 or on a keto diet.
Ingredients
  • 1 tablespoon coconut oil
  • 2 ounces mushrooms, sliced
  • 2 cups chopped kale, tough stems removed
  • 1 small onion, chopped
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon dried oregano
  • Salt
  • 1-2 pounds flank steak (preferably from grass fed beef)
  • Olive oil
Instructions
  1. Preheat oven to 425° F.
  2. In a large skillet over medium-high heat, melt the coconut oil. Add the sliced mushrooms, chopped kale, and chopped onion. Sauté until onion and kale are soft and mushrooms have released much of their liquid (7-10 minutes).
  3. Mix in garlic powder, oregano, and salt to taste.
  4. Butterfly steak and pound until ¼ to ½ inch thick.
  5. Season meat with salt on both sides, then lay it out so that the grain of the meat is running parallel to you.
  6. Spread mushroom and vegetable mixture on top, leaving a 1 inch border around all sides.
  7. Take the edge of the meat closest to you and begin rolling tightly, using your hands to keep all the filling inside. Use kitchen twine to tightly tie the roll together every 3-4 inches.
  8. Carefully transfer the rolled meat into a baking pan. Drizzle with olive oil and place in hot oven.
  9. Roast for 35 minutes. Remove from oven and allow to rest for 15 minutes.
  10. Remove the twine and slice into pieces of desired thickness for serving.

 

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