If you’re searching for a dish that turns an ordinary dinner into a festive celebration, you’re going to fall head over heels for this Cranberry Cream Cheese Stuffed Flank Steak Recipe. It marries the rich, savory flavor of perfectly cooked flank steak with a luscious filling bursting with the tangy sweetness of cranberries, creamy texture of cheeses, and a hint of aromatic rosemary. This combination creates a tender, juicy masterpiece that’s as beautiful on the plate as it is irresistible to the palate. Whether you’re cooking for a special occasion or craving a unique weeknight meal, this recipe will quickly become a treasured favorite in your kitchen.

Ingredients You’ll Need

A white plate holds three sections of food: on the left, two thick slices of medium-rare roast beef with a slightly pink center and coarse black pepper seasoning on the brown crust; on the top right, a heap of golden brown, crumbly stuffing with a rough texture; on the bottom right, a pile of bright green, cut green beans showing smooth surfaces and clean edges. Scattered bright red cranberries add color around the stuffing and beef. The plate sits on a white marbled surface with a silver fork nearby, a white cloth with green leaf patterns partly visible on the upper left, and some rosemary sprigs near the bottom right. photo taken with an iphone --ar 4:5 --v 7

These ingredients may seem simple, but each plays a crucial role in building layers of flavor and texture that make this Cranberry Cream Cheese Stuffed Flank Steak Recipe truly unforgettable.

4 Pounds flank steak: The star of the dish that provides a hearty, meaty base perfect for stuffing.
1 Teaspoon sea salt: Essential for seasoning and enhancing the meat’s natural flavors.
1 Cup cranberry jelly: Adds a sweet and tangy glaze that complements the savory elements.
¼ Cup balsamic vinegar: Brings acidity and depth to balance the richness of the filling.
2 Sprigs rosemary: Fresh herb that infuses woodsy, fragrant notes into the steak.
1 white onion, sliced: Provides sweetness and texture when caramelized alongside the meat.
1 Tablespoon garlic, minced: Amplifies savory aromas and deepens the dish’s complexity.
1 Cup blue cheese: Crumbled for a bold, tangy punch mixed into the filling.
½ to 1 Tablespoon peppercorns, freshly cracked: Adds bursts of spicy heat to awaken the taste buds.
½ Cup cranberries: Fresh berries that bring vibrant color and tartness to the stuffing.
1 Tablespoon rosemary, fresh: Chopped finely to blend herbaceous flavor into the filling.
1 shallot, small: Offers subtle sweetness and crunch to the texture contrast.
¼ Cup walnuts, chopped: Adds a pleasant nutty crunch to every bite.
4 Ounces cream cheese, at room temperature: Ensures creamy, spreadable consistency that binds the stuffing together.
1 Teaspoon black pepper: Enhances the overall seasoning with a mild, warming bite.

How to Make Cranberry Cream Cheese Stuffed Flank Steak Recipe

Step 1: Prepare the Flank Steak

Begin by carefully butterflying your flank steak so it opens up evenly like a book—this step is key to creating a flat surface for the stuffing. Sprinkle the sea salt over both sides to season the meat deeply, allowing it to rest for a few minutes at room temperature to soak in the flavors.

Step 2: Make the Cranberry Cream Cheese Filling

In a mixing bowl, combine the cream cheese, blue cheese, chopped walnuts, fresh cranberries, minced shallot, chopped rosemary, black pepper, and a touch of garlic. Stir all these ingredients together until they form a creamy, chunky filling bursting with texture and lively flavors.

Step 3: Assemble the Stuffed Flank Steak

Spread the cranberry cream cheese filling evenly over the surface of the butterflied flank steak. Start rolling the steak from one edge, tucking and rolling tightly to form a compact roulade, sealing in all that delicious filling.

Step 4: Sear and Roast

In a hot skillet, sear the stuffed flank steak on all sides to lock in juices and develop a beautiful caramelized crust. Then, transfer it to the oven and roast at 375°F (190°C) with rosemary sprigs scattered over the top and slices of white onion laid around. Midway through roasting, glaze the steak generously with a mixture of cranberry jelly and balsamic vinegar for an enticing glossy finish.

Step 5: Rest and Slice

Once cooked to your preferred doneness, remove the flank steak from the oven and allow it to rest for at least 10 minutes. This crucial pause lets the juices redistribute, ensuring each slice stays moist and tender. Slice thinly against the grain to reveal the beautiful swirls of cranberry cream cheese filling inside.

How to Serve Cranberry Cream Cheese Stuffed Flank Steak Recipe

A large piece of red raw meat with visible texture lines sits flat in the center on a black slate board. Around it, several small white bowls and cups hold ingredients: bright red whole cranberries in one, creamy white soft cheese in another, and thin white onion rings in a third. On the top left, a white bowl holds a piece of pale yellow butter, and next to it, a small metal bowl contains light brown chopped walnuts. Two green herbs, one long and leafy and the other short with needle-like leaves, lie near the meat. Below the board, there are small containers of coarse salt, cracked black pepper, and minced pale yellow garlic; a short shallot with light brown skin; a white cup filled with dark balsamic vinegar, and a glass jar with a dark red sauce. The whole setup is on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a stunning presentation, garnish your sliced flank steak with freshly chopped rosemary and a scattering of whole fresh cranberries. This adds a pop of color and invites guests to taste the herbs woven through the dish.

Side Dishes

This recipe pairs exceptionally well with simple, bright sides like garlic roasted potatoes, sautéed green beans with almonds, or a crisp winter salad dressed lightly with lemon vinaigrette. These sides provide contrast in texture and flavor, rounding out the meal perfectly without overwhelming the star.

Creative Ways to Present

Serve the Cranberry Cream Cheese Stuffed Flank Steak Recipe on a large wooden cutting board surrounded by roasted vegetables for a rustic family-style feast. Alternatively, try plating individual slices atop a bed of creamy polenta or wild rice to elevate the dish for a dinner party setting.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover stuffed flank steak tightly in foil or plastic wrap and keep in the refrigerator. It will stay fresh for up to 3 days, maintaining most of its flavor and juiciness if stored promptly.

Freezing

If you want to save the leftovers for longer, slice the steak first, then freeze in airtight containers or heavy-duty freezer bags. It’s best eaten within 2 months to enjoy the best texture and taste of the cranberry cream cheese filling.

Reheating

Reheat gently in the oven at low heat (around 300°F/150°C) wrapped in foil to prevent drying out. Avoid microwaving if possible to keep the steak tender and avoid compromising the texture of the creamy filling.

FAQs

Can I use other cuts of beef instead of flank steak?

While flank steak is ideal for this recipe because of its lean yet tender texture when sliced thin, you could also try skirt steak or a flat iron cut. Just be mindful of cooking times to avoid toughness.

Is it possible to make this recipe dairy-free?

Yes! You can substitute cream cheese and blue cheese with dairy-free cream cheese alternatives, and omit the blue cheese or replace it with a nut-based cheese for a similar creamy texture.

Can I prepare this recipe ahead of time?

Absolutely! You can assemble the stuffed flank steak a few hours in advance and keep it refrigerated until ready to cook. This makes it great for entertaining or meal prep.

What wine pairs well with this dish?

A medium-bodied red wine like Pinot Noir or Merlot complements the tangy cranberries and rich cheese without overpowering the beef’s flavors.

How do I know when the flank steak is perfectly cooked?

Using a meat thermometer is your best bet – aim for an internal temperature of 130°F (54°C) for medium-rare or 140°F (60°C) for medium. Remember to rest the meat afterward for the best results.

Final Thoughts

I can’t recommend this Cranberry Cream Cheese Stuffed Flank Steak Recipe enough if you want to impress your guests or simply enjoy a spectacular meal at home. With every bite, you’ll delight in its vibrant flavor contrasts and comforting textures that feel both festive and cozy. So grab your ingredients, roll up your sleeves, and treat yourself to this unforgettable dish—you won’t regret it!

Cranberry Cream Cheese Stuffed Flank Steak Recipe